Refreshing for lunch on a warm summers day. This recipe came from The Thatch Restaurant, Quorn, England. The chef would often decorate the bowl with wild shoots and herb tips picked from the hedgerows as he walked to work.
4 large leeks, trimmed and chopped finely
2 medium potatoes, peeled and diced
1 medium onion, peeled and chopped finely
2pts 1lt vegetable stock
2ozs 50g vegan margarine
2 Tblsp coconut cream
salt and pepper
1 Tblsp fresh parsley
Melt the margarine in a large pan and add the vegetables, stirring them well. Season with salt and pepper. Cover the pan and allow the vegetables to sweat over a low heat for a few minutes.
Add the stock and simmer for 20 minutes. Place in a liquidiser and blend to a puree.
Return to the pan and heat gently while adding the coconut cream.
Place in the refrigerator to cool.
Serve chilled. Decorated with parsley.