Macrobiotic Cooking & Recipes: Creamy Leek Soup
In this latest episode of Macro School Weekly, learn how to make a simple yet delicious dairy free leek soup.
For the recipe:
Ingredients
Leeks (650g) – sliced thinly.
Almond milk (or milk of your choice) (2 cups)
Water (4 cups)
Sea salt (couple of generous pinches)
Bouillon (1 tbsp)
Oat/Soya cream (1 carton)
Chives (handful) – finely chopped
Sourdough Bread (1 slice) – cubed
Sunflower oil (1 tbsp)
Sunflower oil for deep frying
White miso (2 tbsps)
Method
Heat the oil and sauté the leeks with a pinch of salt for 10 minutes, stirring frequently.
Add in the almond milk, water & bouillon and simmer for 20 minutes.
Blend until smooth. Add the oat cream & white miso. Give it a taste & more seasoning if necessary.
Make the croutons by frying the cubed bread in oil for a minute. Serve with chopped chives & croutons.
Recipe Video:
