Step 1

Wash and chop potatoes, leeks, celery and 4 cloves of garlic.  (The other two will be blended.)

Step 2

Place leeks and garlic into a large soup pot and stir fry with a bit of water until slightly tender.  Next add the celery, potatoes, veggie broth, rosemary, bay leaves and pepper.  Gently boil for 15 minutes until the potatoes are tender.

Step 3

In a vitamix or blender, blend the artichoke hearts, butter beans, plant milk, nutritional yeast, truffle oil, lemon juice, capers, 2 remaining garlic cloves and salt.

Step 4

Once the soup has cooked for 15 minutes, add in the blended mixture and cook for another 10 minutes.  Remove the bay leaves and discard.

Step 5

If you would like your soup thicker before digging in, pour half into the blender and blend until smooth.  Alternatively you can use an immersion blender until only half of the soup remains chunky.

Step 6

Ladle into soup bowls and top with some leftover leek slices and pepper.  Lovely served with crusty bread and a salad!

Step 7

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