Creamy leek soup with garlicky bagel croutons

I couldn't have a Welsh theme for Vegan MoFo and not have a leek recipe. This is a simple soup with the real emphasis being on the leeks. The garlicky bagel croutons give it an extra lil sump'n sump'n. I really enjoyed eating this, hope you do too.

Ingredients

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

Method

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 :)