Truffle Potato Soup (vegan)

Truffle Potato Soup (vegan)

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Prep. 10 min

Total 35 min

6 portion

Ingredients

onion peeled, halved, cut into wedges
150 g
leek in pieces (2-3 cm)
100 g
olive oil
25 g
potato, floury peeled, in pieces (2-3 cm)
400 g
water
1000 g
vegetable stock paste
4 heaped tsp
2 vegetable stock cube (for 0.5 l)
cooking cream non-dairy
200 g
salt adjust to taste
1 - 1 ½ tsp
pepper, freshly ground
½ tsp
white wine vinegar adjust to taste
½ - 1 tsp
black truffle, preserved as desired
truffle flavored oil
10 g
nutmeg, ground
1 - 2 pinch

Difficulty

easy

Nutrition per 1 portion

Sodium 513 mg

Protein 2 g

Calories 964 kJ / 230 kcal

Fat 15 g

Fibre 2 g

Saturated Fat 9 g

Carbohydrates 24 g

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