Vegan Potato Leek Soup Recipe
A hearty nutritious and delicious vegan potato leek soup.
Equipment
- pot
- blender I like the VitaMix Stainless Steel Blender Container. I don't like blending hot soup in plastic containers. Tip: start to blend slowly increasing speed to only about half-way so that you don't get bubbly soup.
Ingredients
- 1-2 tbsp Olive Oil (Extra virgin)
- 1 tbsp Garlic (Minced (3 cloves))
- 4 Potatoes (Russet (peeled and cubed)
- 3 Leeks (Large)
- 2 Celery Stalks (Chopped)
- 1 can Coconut Milk (About 13 ounces)
- 1 cup Water (bottled)
- 2 leaves Bay Leaves
- 1 tbsp Nutritional Yeast (Optional)
- Onion Powder, Thyme, Rosemary, Pepper (Seasonings to taste)
- Black Truffle Salt (Season to taste, only add salt to the individual bowl when serving -- otherwise it could be too salty.)
- Cheese (vegan) (Shredded - Optional)
- Cilantro (Chopped - Optional)
- Red Chilli Flakes (Optional)
Instructions
- Sauté Olive Oil and Garlic
- Add celery and leeks briefly sauté
- Add 1 cup of water
- Add potatoes and bring to a boil
- Add seasonings and Bay Leaves
- Add 1 can of coconut milk
- Bring all ingredients to a boil and then let simmer over low heat for about 20 minutes, stir frequently
- Blend about 3/4 of the soup in blender or using an immersion blender
- Mix the pureed soup back into the original pot with the remaining soup. The soup should be thicker and have chunks of potato in it.
- Sprinkle Black Truffle Finishing Salt
- Top with cilantro, cheese and Red Chilli Flakes
Nutrition
Serving: 1cup | Sodium: 29.1mg | Calcium: 61.7mg | Vitamin C: 34.6mg | Vitamin A: 771.4IU | Sugar: 2.9g | Fiber: 4.4g | Potassium: 853.6mg | Calories: 290.4kcal | Monounsaturated Fat: 2.3g | Polyunsaturated Fat: 0.5g | Saturated Fat: 12.4g | Fat: 16.3g | Protein: 5.6g | Carbohydrates: 34.2g | Iron: 4.4mg