A smooth, blended onion and leek soup built on caramelisation for deeper flavour. Enjoy as a starter, or add your favourite protein for something more substantial.
Top and tail the onions and peel. Slice the onions evenly - no thicker than a coin.
Cut the leeks lengthwise and rinse between layers to remove any grit/dirt. Pat dry.
Slice the leek - the white and light green part only. Slice evenly and not too thick. Set aside the dark green bits of the leek for vegetable stock.
In a pot, heat olive oil, add the bay leaf and peppercorns. Over a gentle heat, caramelise the onions until they are golden brown.
Once the onions are ready, add the leek and salt and sauté until the leek is soft.
Add the vegetable stock, cover, and bring to a boil. When it comes to a boil, simmer, uncovered, for ten minutes.
Puree the soup.
Bring the soup back to the stove and stir in the cream over medium heat. Serve hot. You can serve it garnished with a swirl of vegan cream, or a swirl of pesto, or a sprinkling of seeds.