1. Peel the potatoe and cut into cubes. Wash the apple and cut into cubes too. Wash the leeks well. Trim and discard the dark green parts. Slice them into thin rings.

2. Heat the olive oil in a saucepan. Add leeks, apple and potatoe. Cook and stir them for several minutes, until the leeks have softened. Add salt and pepper.

3. Cover the pot. Turn down the heat and cook until the potatoes are tender, about 20 minutes.

4. Add quinoa rice drink and blend until smooth. Season with salt and ground pepper to taste.

5. Transfer to an airtight container and chill at least 4 hours or overnight. Serve garnished with the basil oil.

6. To make basil oil, blend together basil leaves, salt and olive oil with a blender. Use immediately or refrigerate.

 1 tbsp = tablespoon

1 tsp = teaspoon