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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.
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!