Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.
Many thanks to Jeanette Blackburn for this recipe. What better way to celebrate Welsh cuisine than with a recipe using leeks.
This makes quite a thick soup so it can be thinned to the desired consistency. Any leftovers can be kept in the fridge for several days, or frozen.
For serving try our vegan certified Doctor’s Choice yoghurts.
2 tbsp oil
2 large leeks, sliced
2 large potatoes, chopped
1 tsp dried thyme
2 cloves garlic (optional)
4 cups vegetable stock
1 tsp fresh thyme
Salt and pepper to taste