Ingredients:
1 tbsp vegan margarine (optional)
1 tbsp olive oil
4 stalks of celery, diced
2 leeks, trimmed and diced
1 onion, diced
3 medium potatoes, peeled and diced
4-6 cups vegetable stock
1 tsp garlic powder
salt and pepper to taste
chives for garnish
Method:
Melt the margarine in a large soup pot and add the oil. Bring to medium-high heat, add all the vegetables and a pinch of salt, and toss to coat all the vegetables. Stir often, cooking for 8-10 minutes until the leeks and celery are softened. Add the vegetable stock and bring to a boil for a few minutes, then simmer for 10-15 minutes until the potatoes are fork-tender. Turn the heat off and allow it to cool a little before blending with an immersion blender. Stir in the garlic powder and season with salt and pepper to taste. Ladle the soup into bowls and top with chopped chives.