Leek and Potato Soup (Vegan)

Last weekend I was treated to lunch and a reflexology session by a couple of friends as a belated birthday present. It was my first experience of reflexology and I am still reserving judgment on it until I find out a little more about it...but it was relaxing though.

We went to Fanny's Farm for lunch, it's the most amazing, odd place, all higgledy-piggledy and seemingly thrown together. In truth, I think the place probably has grown and changed over the years so that may explain it's oddness.... Pigs and pianos ?? The Mother and Daughter team are quite formidable and I have seen Fanny and her farm featured on TV a couple of times. They produce a lots of their own products (including award winning marmelade), but they also do a good job of supporting small, local producers. Cupcake once played their piano that they have right in the middle of the place. Once we booked their treehouse for a girlie 'high tea'. I have to say it was a real treat. As you can guess I am a fan of this place. Check out their website here: http://fannysfarmshop.co.uk/

On to lunch, sometimes I don't want a meaty option, lately I don't even want a dairy option, so the leek and potato soup was perfect. When it arrived it was a huge bowlful with a roll, as this was Bonfire Night and afterwards I was heading out to help out at Riding for the Disabled in Epsom (http://www.riding-for-disabled.org.uk/)  warm soup was all the more welcoming. It was absolutely delicious, although the soup was quite smooth, somehow the soup was still quite fibrous and very thick. They had also added a lot of black pepper, which is never a bad thing for my palate. I was seriously impressed. As I left Fanny's, and marvelled at the collection of multicoloured cherry tomatoes, Fanny's daughter called over 'How was the soup?' My reply ? 'Perfect'.

So, a week later I decided to try and recreate the recipe... so, here's what I did.

Ingredients
3 leeks, chopped into rounds
Loads of black pepper
A pinch or two of salt (add to taste)
1 tbsp olive oil
2tsp PURE Soy margarine (suitable for vegans)
A pouring of Alpro soy cream (also suitable for vegans... I just checked. :o))
2 baking potatoes, cut into cubes
1 garlic clove, grated
Hot water from the kettle

Method

1. I put the leeks, salt and pepper, olive oil and soy margarine into a frying pan and heated that on a medium heat until the margarine melted.

2. Then I chopped the potatoes.

3. Then I added the potatoes and some water from the kettle and some soy cream to the frying pan.
 

 
4. I then covered it and let it bubble until the potatoes were tender. I looked every few minutes and topped it with water or soy cream, as necessary. If you want a richer soup add soy cream, a thinner soup add water..

 


5. I had a taste and added a lot more freshly ground black pepper as it wasn't as peppery as the version at Fanny's Farm.

 
6. When the potatoes are cooked, it's time to tip it all into a blender.
 
7. I blended mine in two batches. When it was blended, I tipped it all into a saucepan for reheating at a later date.. for me, this will probably be tomorrow with some crusty bread.

NOTE: When I tasted tested this, it was not fibrous at all, but very smooth and very creamy. I am guessing that perhaps the version at Fanny's Farm is not blended at all, but is perhaps left to bubble away all day until the leeks actually disintegrate !!! Ok, maybe I'm wrong, but how else would they manage to keep the texture like that .. ??