Whether you’re vegan, sensitive or intolerant to lactose/dairy, or just looking to add a little variety to the breakfast table, I promise you, making nutmilk is easy. Way easier than you could imagine. Here are 5 reasons to learn how to DIY. #1 Purity Homemade nutmilk is made fresh and kept in the fridge. There […]
I used to live in Scotland and work in a cafe which I think was called the Old Bakehouse. We didn’t bake anything but if I remember correctly, there was a place in the stone wall where there was once an oven. It was a quirky little place filled with quirky characters. My god I miss living in Edinburgh. One of the girls I worked with was called Ange. She was my closest girlfriend the entire time I lived in Scotland’s capital. This was in 2007 and it’s foggy, but I’m pretty sure it was Ange who made up this recipe, which I still use today.
2lbs (about 2 large) white sweet potato, peeled and chopped in smallish pieces (or regular potatoes as per Ange’s original recipe)
2T butter (sub with coconut oil if you want it to be vegan)
5-6 leeks. Washed, cut in 1.5″ rounds
1T each thyme, parsley
Salt and pepper to taste
4 cups bone broth or veggie broth
Fry leeks without browning them. About 10 minutes.
When they’re soft, add potatoes, herbs and broth
Bring to a boil, then simmer for a while, until potatoes are softUse an immersion blender to make some of the soup into a puree
That’s it. Enjoy