Description
A comforting and creamy vegan soup made with potatoes and leeks, perfect for chilly days.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 1 onion, diced
- 4 cups vegetable broth
- 1 cup coconut milk or cashew cream
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and sliced leeks, cooking until softened.
- Stir in the minced garlic and cook for an additional minute.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Once the potatoes are softened, remove the pot from heat and blend the soup until smooth using an immersion blender or by carefully transferring to a blender in batches.
- Stir in the coconut milk or cashew cream, and season with salt and pepper to taste.
- Heat through if necessary, then serve hot, garnished with fresh herbs if desired.
Notes
Make sure to clean the leeks well, and for a richer flavor, sauté the leeks and onions longer. This soup can also be made ahead of time and stored in the refrigerator or frozen.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: vegan soup, potato leek soup, healthy recipes, comfort food