for 4 people

Leek

500 g	leek, cut into pieces approx. 3 cm wide
1 ½ tbsp	olive oil
½ tsp	salt
a little	pepper

Vegan diced bacon

½ tbsp	olive oil
110 g	vegan diced bacon substitute

Soup

1 litre	vegetable bouillon
1 dl	vegan white wine
175 g	vegan crème fraîche substitute
50 g	macadamia nuts, roasted, coarsely chopped

How it's done

Leek

Place the leek and oil in a bowl, mix, season, spread on a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove.

Vegan diced bacon

Heat the oil in a non-stick frying pan. Add the diced bacon substitute, fry for approx. 3 mins., then set aside.

Soup

Add the stock and vegan wine to a pan, bring to the boil. Add the leek, heat through, transfer to a blender, puree. Plate up the soup. Top the soup with the crème fraîche substitute, macadamia nuts and diced bacon substitute.

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