On Thursday 26^th January 2022, Green Lancaster is hosting a Veganuary pop-up event in Alexandra Square to celebrate fresh, seasonal produce and to inspire you to try new recipes, as part of the University’s Healthy Living campaign.

There will be a marquee pop-up in the square from 11 am-2 pm, where the team will be giving away free plant-based soup (provided by the University Food and Dining team), along with fresh vegetable packs so you can try the recipe for yourself at home. There will also be free vegan-friendly hot chocolate and sweet treats, plus a chance to talk to the Green Lancaster team and find out what activities they have coming up on campus this term.

To inspire you early, here’s the recipe for the Leek and Potato Soup – don’t forget to pick up your free vegetable packs from the pop-up event.

Leek and Potato Soup (adapted from this recipe)

Serves 4-6. Takes 15-30 minutes.

Ingredients

· 1 tbsp vegetable oil

· 1 onion, sliced

· 225g potatoes, cubed into small pieces

· 2 small/medium leeks, sliced

· 1.2 litres vegetable stock

· 150ml oat milk or plant-based cream/crème fraiche

· Salt and pepper

Method

1. Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4 minutes until starting to soften.

2. Add the vegetable stock and bring to the boil. Season with salt and pepper and simmer for 10 minutes until the vegetables are tender.

3. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the oat milk, cream or crème fraiche, heat through and serve.

To find out more about sustainable food options on campus, visit our sustainability pages.