Creativity in the kitchen is a needed skill. Especially if you are a vegan, it is the sine qua non of retaining the food variety in your everyday diet. The recipe that follows combines a leek velouté soup with super yummy burgers made from potato dough, oat flour, olive oil and spices.
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Ingredients
For the leek velouté-
,
- 1 onion, thinly cut ,
- 1 clove of garlic ,
- 2 spring onions ,
- 4 leeks, sliced ,
- 3 green zucchinis, sliced ,
- 1 potato cut into small cubes ,
- ½ l vegetable broth ,
- 1 teaspoon hot paprika ,
- 1 teaspoon thyme ,
- Half glass of wine ,
- Salt ,
- Pepper ,
- 80 ml olive oil
-
,
- 2 potatoes cut into cubes ,
- 1 teaspoon hot paprika ,
- 1 teaspoon thyme ,
- 50-70 g oat flour ,
- 30 ml olive oil ,
- Salt and pepper
Instructions
For the leek velouté-
,
- Heat the olive oil in a large pot. ,
- Add and sauté the onion and the garlic. ,
- Add the leek and stir occasionally with a wooden ladle until it has withered. ,
- Cool down using the wine. ,
- Add the zucchinis, the potato and the vegetable broth and lower the heat. ,
- Add the paprika, salt, pepper and thyme and simmer for 30 minutes. ,
- Blend with an immersion blender and serve.
-
,
- Preheat the oven to 180°C. ,
- Grease a baking pan and place the potatoes with the thyme, the paprika and the salt and pepper on it. ,
- Bake more or less for 30 minutes and then transfer the potatoes (while hot) inside a blender. ,
- Add the oat and blend until smooth. ,
- Heat 3 tablespoons of olive oil in a non-stick frying pan. ,
- Using two spoons, shape small burgers with the potato mush and transfer them to the heated pan. ,
- When every potato burger gets a nice colour on the one side, flip them to the other. ,
- Serve the soup with the potato burgers on top of it or as a side dish and garnish with thin slices of spring onion.
