Hiya everyone! Just before I get into this post, I thought I’d mention that I recently started a Youtube channel! I upload every Sunday (and maybe have some surprise videos as and when) so chances are, you’ve missed a cheeky upload! Please go and subscribe and show me love because it’s scary business!
I did a poll a while back on Twitter, asking what recipes you guys would like to see on my blog. If you missed out on that, my Twitter is linked here (selfless self promo). Anyway, this didn’t necessarily win but it’s my favourite thing to cook at the moment so here I am.
I don’t believe in making faffy and long introductions to recipe posts like many bloggers do. I know many of you guys reading this just want to know the ingredients and the step by steps and get on with it!
– 3 tablespoons sunflower oil
– 1 small onion
– 4 leeks
– 4 large potatoes, but I used a mixture of sizes and it works out fine!
– 3 cloves of garlic
– 1 teaspoon of thyme
– 1 teaspoon of sage
– 1 teaspoon of oregano
– 450ml vegetable broth
– 1 cup of oat milk
1. Chop up the leeks and onion. It doesn’t particularly matter if it’s all evenly chopped but it does need to be of the same size so it cooks the same! Add these into a wok with the oil and saute until it’s all soft and yummy looking.
2. Once the leeks and onion are soft, add the chopped garlic cloves, thyme, sage and oregano and mix it all up. Add the chopped potatoes (gotta be peeled too!) and again, saute for around five minutes.
3. Boil the kettle and add 450ml hot water into a jug with a stock cube and then add into the wok. Simmer this and cook for 25 minutes until the potatoes are somewhat soft.
4. Remove from heat and add the oat milk and stir. Blend it all up. Doesn’t matter if your blender is tiny because I have an average sized blender and all I had to do was blend it in small portions!
That’s all done! I did add nutritional yeast on top of mine but you don’t particularly need it hahhaa. Let me know if you’re going to try this. I like knowing if my recipe posts are necessary!