Clean the mushrooms and leeks, peel the potatoes and cut everything into small cubes. The smaller they are, the faster they will cook.
In a pan, fry the leek and potato for a few minutes with extra virgin olive oil. Add the mushrooms and pour in the boiling vegetable broth and cook for about 20 minutes.

Once everything has become cooked and soft, blend with an immersion blender.
Slowly add the Pristine Cooking 100% Plant- Based and season with salt and pepper. Serve in a deep dish, finishing with drops of basil pesto and a few drops of white vermouth.