25 g/ oz vegan butter
2 leeks, finely chopped
300 g/10 ½ oz kale, stalks discarded
Leaves finely chopped
300 ml/10 ½ oz hot vegetables stock
2 garlic cloves, crushed
Sea salt and pepper (optional)
250 ml 1cup soy single cream
3 medium carrots, finely chopped
1.Melt the butter in a large saucepan over a medium-low heat. Add the leeks, kale, garlic cloves and carrots cover for ten minutes until beginning to soften.
2.Prepare the vegetable stock and add to the saucepan with prepared vegetables then add the soy single cream and salt and pepper. Alternatively if own a soup maker, combine all ingredients and choose a smooth setting to have everything processed.
3.Transfer the soup from saucepan to a food processor and process until smooth. Return to the pan.
4.Ladle into warmed bowls, and serve with Scottish morning rolls.