1 tablespoon margerine (optional)
1 tablespoon olive oil (optional) you can use low fat cooking spray
mushrooms (any type really i used about 250g) chopped
2 small or one large leek chopped
1 large potatoe peeled and chopped into dice
1 vegetable stock cube or 1 teapsoon boullion
2 cloves garlic
3 tablespoons soy yogurt
50ml soy milk
fry the potatoes and leeks in the butter and olive oil for 5 minutes. add the mushrooms and garlic and saute for a further 5 mins.
add the stock cube/ boullion and hot water, bring to the boil and simmer for 20mins, until potatoes are tender. let cool for 10- 15 mins.
place in blender and blend until silky smooth. add the yogurt and soy milk and blend for a further 20 seconds. return to the pan.
serve with home made bread recipe here
and garnish the soup with parsley