Based on this recipe
1.25 litres vegetable stock
1 bay leaf
2 cloves garlic
250 ml soy milk
1. Slice the leeks. Dice the carrot and the first onion. Add to a soup pot with the stock and bring to the boil. Simmer until the vegetables are soft. Add the bay leaf and peppercorns.
2. Dice the remaining onion and mince the garlic. Grate the pickles. Heat some margarine or oil in a pan and fry the onion until golden. Add the garlic and fry for a minute, then add the pickles and fry for a few minutes, until most of their liquid has evaporated. Add to the soup pot.
3. Peel and dice the potatoes. Add them to the pot and cook until soft. Mix in the soy milk and heat briefly. Remove the bay leaf and season with salt and pepper.