Tangy Leek & Ginger Soup

1. Remove any tough outer leaves from the leeks and top and tail. Leave as much dark green as possible. Cut horizontally into thin slices, rinse well.
2. Melt the margarine and gently sauté the leeks for 5 minutes until soft, then add the garlic and sauté for a further 30 seconds. Add the potato and stock. Bring to the boil then simmer for about 10 minutes.
3. Remove from the heat and add 4 tbsp ginger wine and the soya cream. Liquidise until smooth, adding more ginger wine and seasoning if needed at the end.
4. Return to the saucepan and gently heat without boiling, stirring all the time. Serve garnished with a sprinkling of paprika.

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