Vegan Cheese and Leek Soup with "Ground Meat"

Ingredients

• 300 g (10.5 oz) leeks
• 1 onion
• 1 garlic clove
• 250 g (9 oz) vegan ground meat
• 1 tsp soy sauce
• 1 tbsp agave syrup
• 50 g (1.75 oz) sunflower seeds
• 1 tbsp wheat flour (type 405)
• 600 ml (2.5 cups) vegetable broth
• 3 tbsp nutritional yeast
• 250 ml (1 cup) vegan cooking cream
• 200 ml (0.75 cup) water (as needed)
• 0.5 tsp nutmeg
• neutral vegetable oil for frying
• salt
• pepper

Instructions

1. 1

   Clean leeks and cut into rings. Peel onion and garlic and chop finely.

2. 2

   Heat vegetable oil in a pan and sauté the vegan ground meat for approx. 5 minutes over high heat. Add soy sauce and agave syrup and sauté for another 5 minutes. Finally, add sunflower seeds, season with salt and pepper to taste, and continue sautéing until the soup is ready.

3. 3

   Meanwhile, heat vegetable oil in a large pot over low heat. Sauté onion and garlic until the onion pieces are translucent. Add leeks and sauté together for 3–4 minutes. Dust with flour and stir in the vegetable broth. Let everything simmer together for approx. 10 minutes.

4. 4

   Add nutritional yeast and vegan cream and season the soup with salt and pepper to taste. Simmer for another 5 minutes and add more water as desired until the desired soup consistency is reached. Only add the vegan ground meat and sunflower seed mixture just before serving and season the soup with nutmeg.