For the soup
2 large leeks, chopped
2 medium potatoes, peeled and chopped
1 pint of water
1 tbsp rice bran oil (or other neutral flavoured oil)
1 vegetable stock cube
1 small (165ml) tin coconut milk
Salt and plenty of freshly ground black pepper
Dried parsley to garnish (optional)
For the garlicky croutons
1 bagel, stale
Vegan marge or oil
Garlic powder (go easy on this)
Mixed Italian herbs
A tiny pinch of salt
Chop and sauté the leeks in the oil for 5 minutes or so.
Finely dice the potatoes and add with the water, stock cube, salt and pepper and bring to boil.
Simmer with a lid on for half an hour. 5 minutes before serving, add the coconut milk and remove the lid, simmer for 5 minutes.
To make the bagel croutons, finely slice your bagel and butter with all the ingredients, flash grill.
Remove soup from the heat and blend with an electric hand blender, serve with the croutons and enjoy :)