• Slice the leek and shallots thinly. Fry slowly on a low-medium heat for 5 minutes in a large saucepan, don’t let them burn.
  
• Chop the potato into small pieces and add them and the vegetable broth to the pan. Simmer for 12-15 minutes, until the potato is soft.
  
• Finally, add the vegan cream, rocket/arugula, mustard, pepper, nutmeg and salt. Give it all a good blend with a hand blender. You can make it completely smooth, or leave a few lumps for texture.
  

Optional:

• While the soup is cooking, slice the cucumber very thinly. Put in a bowl and mix with the sugar and some salt. Fry the pine nuts (without oil) and put aside.
  
• If you would like croutons, slice the bread into squares and fry in olive oil on a medium heat for 2-3 minutes. Add some pressed/crushed garlic and fry for another thirty seconds. Done!
• When serving, garnish with a little cucumber mix and pine nuts. Add croutons if using. Done!