Potato Leek Soup Vegan

Cover and hold lid down. Add the leeks and celery and cook stirring occasionally. A combination of coconut cream and white miso mimic the salty creaminess of the butter and cream used in traditional potato and leek soups.

Potato Leek Soup Recipe Simplyrecipes Com

Potato And Leek Soup

Vegan Potato Leek Soup The Curious Chickpea

How to store potato leek soup.

Potato leek soup vegan.

So here is a quick and easy recipe for a creamy vegan potato leek soup that is healthy filling and can be done in just about 30 minutes.
Ahearty creamy and dairy free potato leek soup that will hit the spot during the cold winter.
Reduce heat cover and simmer until the potatoes are soft and cooked.
3 4 cloves of garlic minced.

How to make vegan potato leek soup.
Making a vegan version of this classic soup was a breeze.
Pulse a few times before leaving on to blend.
This potato leek soup is.

Just 8 ingredients can be made oil and gluten free.
Its also freezer friendly and can be stored in the freezer for up to 3 months.
Pour potato mixture into a blender no more than half full.
Golden potatoes mellow roasted garlic and sauteed leeks are blended up to creamy dreamy perfection to make this cozy vegan potato leek soup.

Pour vegetable broth and water into the pot.
Add the broth and water.
Leftovers can be stored in the refrigerator for up to 1 week in an airtight container.
Bring mixture to a boil reduce heat to medium low and cook at a simmer until the potatoes are completely tender about 25 minutes.

This creamy vegan potato leek soup recipe.
Use only the concentrated cream portion from a chilled can of coconut cream not milk to reduce the coconut flavour while retaining creaminess.
Heat the olive oil in a large soup pot over medium heat.
For this potato leek soup recipe just chop vegetables that you probably have at hand already place them in a pot and cook until the potatoes turn tender.

3 large leeks cleaned well thinly sliced white light green part only see note.
1 small onion diced.
1 tablespoon vegan butter.
The coconut cream wont actually make this soup taste like coconut i promise.

Bring to a boil and lower to a simmer.
Add chopped potatoes bay leaves and vegetable stock and bring to a boil.
Stir in the nutritional yeast and adjust salt and pepper to taste.
5 medium russet potatoes peeled and chopped.

Defrost the soup in the refrigerator overnight and reheat on the stovetop over medium heat until warmed through.
1 12 tablespoons olive oil or preferred oil.
Theyre in the same family of vegetables as garlic and onions and contain many of the same beneficial components.
Then add in some spices.

Add chopped onions and chopped leeks to a pot with crushed garlic and olive oil and saute until softened.
I love the flavor and use of leeks in cooking.
1 teaspoon salt more to.