Vegan Potato and Leek Soup with Crispy Fried Capers

Ingredients

• about 680 g Potatoes
• 2 medium Leeks
• 4 cups Vegetable Broth
• 1 cup Plant-Based Milk
• 2 tbsp Olive Oil
• 2 tbsp Capers
• 2 tbsp Fresh Parsley
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and chop the potatoes. Slice the leeks, using only the white and light green parts.
2. 2Heat olive oil in a large pot over medium heat. Add the leeks and cook until softened, about 5 minutes.
3. 3Add the potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
4. 4Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer to a regular blender in batches.
5. 5Stir in plant-based milk, salt, and pepper.
6. 6In a small pan, heat a tablespoon of olive oil over medium-high heat. Add the capers and fry until crispy, about 2-3 minutes.
7. 7Serve the soup hot, topped with crispy fried capers and fresh parsley.

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