Sauté the garlic in a pan with extra-virgin olive oil and remove when golden brown. Add the leeks and cook for a few minutes over a low heat.
Dairy-free vegan vegetable soup
- 1 clove of garlic
- 2 leeks
- 2 carrots
- 1 large potato
- 1 medium courgette
- 125 g wild asparagus
- A dash of Borges extra-virgin olive oil
- A handful of shelled pistachios
- Salt and pepper
Step by step
Wash and cut the carrots, potato, courgette and asparagus into small pieces, add to the pan and cook to bind all the flavours together. Add salt and pepper to taste.
Cover the vegetables with water and cook for about 20 minutes until soft.
Blend and then strain to remove the courgette and asparagus fibres. Add a drop of water to thin the mixture if necessary.
Serve in individual bowls and top off with a few drops of extra-virgin olive oil and a sprinkling of pistachios.