415ml(1 ¾ cups) unsweetened almond milk (or sub unsweetened oat milk for nut-free)
Salt + pepper, to taste
3tablespoonscornflour (cornstarch)
For the bread bowls:
4bread rolls(ensure gluten-free if necessary)
To serve:
Fresh parsley, roughly chopped
Instructions
Heat oil in a large pan and add the leek, garlic, carrot and celery once hot
Fry for around 10 minutes until softened
Add the mushrooms, potatoes, stock cube, almond milk and salt + pepper, along with 600ml (2 ½ cups) water
Bring to the boil and simmer for around 15 minutes, until potatoes are soft enough to pierce easily with a fork
Place the cornflour in a small bowl and dissolve in a splash of water
Carefully stir the dissolved cornflour mixture into the soup, and heat for another few minutes until nicely thickened. It's important that you stir the cornflour in gently, otherwise you will end up with clumps
Add extra water or almond milk if necessary
For the bread bowls:
Preheat oven to 180 degrees (350 degrees)
Carefully slice the tops off the bread rolls and use your fingers to hollow out the centre
Place the hollowed-out bread rolls and the tops on a baking tray
Use your fingers to crumble the hollowed-out centres into breadcrumbs and place these in a small baking dish
Bake all of these in the oven for around 10 minutes, or until crisp and golden brown - be careful that they don’t burn
To serve:
Ladle the soup into the bread bowls and sprinkle over the breadcrumbs and fresh parsley