Leek soup with wild garlic, lupin flour and tempeh croutons
Course: Main Course, Soup
Keyword: leek, lupin flour, wild garlic
If you have one: a pressure cooker
300gleek, chopped (in big chunks)
1big potato, cut, no need to the peel
In a pan or a pressure cooker bring water to a boil. Add the chopped leek and the potato. Leave to cook for about 15 minutes, or until the vegetables are tender. (In the pressure cooker after the valve comes up, turn off the heat and wait about 15 minutes).Put everything in the mixer and add wild garlic, salt, and lupin flour.
While the vegetables are cooking: heat a pan with oil and roast the tempeh for a couple of minutes with a tablespoon of herbs and a pinch of salt.
Serve the soup and garnish with the tempeh croutons and a drizzle of oil.