Leeky

Leek and Potato Soup ~ for one

150g finely chopped leek, use some green as well as some white parts.
150g floury potato, finely cubed.
500ml water.
25g margarine (20g oil)
salt and pepper

Sweat the vegetables down in the margarine or oil, then add the water, salt and pepper to taste and simmer very gently for about half an hour. Liquidise with an immersion blender and you're done.

This is nice as it comes, you can even leave the fat out if you want a very low calorie version, but you can also add the whole vegan flavour kit, shoyu, tabasco, even nutritional yeast or soy yoghurt and it stands the test.

Enjoy.

Also this evening, more to use up that Bjorg cream than any real desire for cake I made a White Ginger Cake. It's white because I used white flour and sugar in place of the more usual whole versions for ginger cake and because I used fresh ginger instead of the dry powdered form.

200g flour
150g sugar
25g fresh root ginger, grated or very finely chopped.
1 pkt. levure chimique (baking powder, about 7g)
100g oil
200g soya cream
100g soya yoghurt.
1 tbsp. soya milk (if needed)
2 tsp. white vinegar (to activate the baking powder)

a small handful of crystallised ginger or other sugared dry fruits (I used mango because I had no ginger)

Preheat the oven to 200C and grease and flour a 20-25cm springform cake tin.

Mix the dry ingredients with the wet ones making sure there are no dry lumps - you might need the extra milk and you might not.

Put the mixture in the tin and sprinkle the preserved ginger on top.

Bake for about 50 minutes until risen and golden. Your oven may differ from mine so check from time to time.

The cake is still a little dense and moist inside so might be nicest served as a pudding with icecream or sauce but I still enjoyed the piece I had.