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Truffle Potato Soup (vegan)

Truffle Potato Soup (vegan)
No ratings
Prep. 10 min
Total 35 min
6 portion
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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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