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vegan potato soup leek
Cut potatoes into ½ inch cubes. Reduce heat, cover and simmer until the potatoes are soft and cooked. Very quick and easy with plenty of beautiful taste and texture! It’s also great for meal prepping, and freezes well too! For this vegan potato leek soup recipe, the leeks are sauteed with onions and garlic and caramelized to create a savory and delicious flavor. Hi! Heat oil in a large pot over medium-high heat. It’s made without cream, is low-fat with an oil-free option, and ready in a quick 30 minutes! . Thanks for the great review. This vegan potato leek soup is everything you want a soup to be! This vegan potato leek soup is made with only 6 … we had your waffles for our Easter breakfast and we are making your mushroom gravy and scalloped potatoes later today! Add garlic, thyme, and sage and cook, stirring frequently, for another minute. But if you’re like me, a little chunkiness is welcome! Serve: Serve warm with chopped parsley, crispy chickpea croutons and a side of crusty artisan bread. Traditionally a potato leek soup uses regular cream so we switched that for coconut cream for the vegan version and I really don’t think there is any coconut flavor that results from it. I just made this for lunch today and since it makes a lot, for lunch much of this week. My foodie husband will add ham since even though he eats all the vegan food we make, he will always likely add touches of his favorites foods. Comment Policy: Your feedback is really appreciated! good for using up leeks . Store: Soup can be kept in the refrigerator for up to 1 week in an airtight container. I don’t know what’s a small, medium, large leek, haha. It's also perfect for meal prep! Cook Time: 20 minutes. Thanks so much for sharing! Yes it freezes very well! Then add in some spices. Fab!!! Remove from the heat and remove the bay leaves. , I loved this recipe. I’ve also made this soup with one of my favorite herb blends for soup, herbes de provence, that is fantastic as well. This vegan potato leek soup makes an excellent appetizer but also main course! Adjust the heat as necessary so as not to brown the leeks. Total Time: 35 minutes. Potato & Leek Soup (Vegan) Yield: 6 - 8. That way whenever I want to cozy up with a bowl of warm soup I can just pull it from the freezer and warm it up. This Vegan Potato Leek Soup is packed with hearty veggies and is so deliciously creamy, no one will believe it’s vegan! I’ll report back after I hear what they have to say! It is an easy, delicious recipe! Rude or insulting comments will not be accepted. Print Ingredients. Awesome! First, top the vegan leek and potato soup with any herbs you might have already used during the cooking process. See all Potato and Leek recipes on TSV, you may find a new favorite! We have a photo of them in the post. Feel free to peel the potatoes or leave the skin on (I left the skin on). Thanks for sharing! Taste for seasoning. Love it! Add chopped onions and chopped leeks to a pot with crushed garlic and olive oil and sauté until softened. What type of potatoes do you recommend for this soup – russet? My favorite vegan potato leek soup recipe features tender potatoes, mellow flavored leeks and simple herbs made healthy and easy! SAVE. Alternatively, use a regular blender to puree the soup in batches. This recipe looks wonderful – potato leek is one my favorites, and I can’t wait to put this on the stove this week! Delicious. Your feedback is really appreciated! And don’t forget adding a little parsley to the soup before serving, it adds a bright, fresh flavor! Add in a can of coconut cream and blend up the soup using an immersion blender. Add chopped potatoes, bay leaves and vegetable stock and bring to a boil. Leeks: Use 3 medium sized leeks, or 2 large , using the white and light green parts only. Feel free to peel your potatoes, especially if you want an ultra creamy soup. It was still insanely creamy and amazing…and not to mention SO easy! Add the chopped potatoes, bay leaves and vegetable stock and bring to a boil. Herbs: I used dried thyme, but a few fresh sprigs would be great too. Leaving the skin on does have its nutritional benefits, but may not blend up as smooth. Add the leeks and minced garlic, season with a … Please do us a favor and rate the recipe as well as this really helps us! Creamy and delicious vegan potato leek soup! Thank you! Alternatively, slice the leeks, then put in a colander and wash well under running water. I am a firm believer that one can eat soup year round however, soup is especially more comforting in the cold and rainy months. This rustic vegan potato-leek soup proves you don't need cream to make a hearty soup. These include chives, thyme, oregano, basil, parsley, watercress and more. Hope it turns out wonderfully again today! Puree: Remove the bay leaves, and puree the soup using a hand-held immersion blender until smooth. I made it with coconut milk instead of coconut cream because it wasn’t available at my local grocer. Hi Kaeleah! I am already a huge fan having made my creamy vegan potato soup that I simply adore! Should yield 4 – 5 cups. Add sea salt and black pepper to taste (you can be quite liberal with this) and then serve with some fresh chopped chives and a sprinkle of black pepper on top. Did not use coconut cream/milk before in soups. But if you hate coconut then it might be best to switch this for something else. My husband and I really enjoyed this soup. Sign up to our email list for an awesome free recipe ebook and to stay updated with all our latest recipes posted to the blog. Thanks. Serve topped with crispy chickpea croutons and chopped fresh parsley, and pair with your favorite crusty artisan bread, naan or gluten-free Socca Flatbread to soak up the juices. Liquids: Use vegetable broth, water or a combo of the two. Well, let’s just say I have been missing out! . Leave a comment and rate it below. Please read my, Homemade Oat Milk (Creamy and Delicious) ». It makes a great meal prep for the week with homemade no knead bread or Naan on the side for soaking up the juices. I like to keep it mostly smooth with a little bit of chunkiness left in there but about 90% smooth. So glad to hear Larky! ★☆ And who doesn’t love onions? Tip: For the most flavor, using all vegetable broth will yield the most flavorful broth. Thank you for sharing . Add the potato, cashews and vegetable … This was so easy and delicious! Prep Time: 15 minutes. Literally. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Please do us a favor and rate the recipe as well as this really helps us! It’s warming, comforting, hearty, satisfying and oh, soooo delicious! If you try this vegan soup recipe, please let me know! Now, I’ll admit, leeks are not an ingredient I was extremely familiar with but now that I am…. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Yes, it freezes well for up to 2 months! My family is super excited and it’s all thanks to you Alison for taking the time to write this wonderful post. Reduce heat, cover and simmer on low for 15 minutes, or until the potatoes are fork tender. How to make vegan potato leek soup. A big bowl is filling enough for an evening meal, and a small bowl makes a delicious lunch alongside a simple salad. Learning how to clean leeks, though, is important, … This is absolutely delicious, homey comforting soup that doesn’t feel too heavy on the belly which is a huge plus! I have noticed in the past, that the type of potato used can make a big difference in the taste/texture, for the starch content differs greatly in each variety. You also find this herb in my Potato, Leek & White Bean Soup. Recipe adapted from Simply Recipes. just made this, its a great recipe. May take two batches. Awesome Debra! Thank you! This vegan potato leek soup is made with only 6 ingredients (plus a few basics). I switched the coconut cream for oat milk because that’s all I had on hand and it worked great. Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too. Thank you , This is a great recipe! Thank you again for the recipe – I look forward to exploring more tasty dishes on your website soon! But, remember if you are serving yourself a bowl and finding it a little too mild in flavor – don’t be shy with that extra sea salt and black pepper! The flavor is quite strong. Leeks are part of the onion family! A wholesome, comforting soup that will warm you up as a quick starter or as a main meal, served with bread and vegan butter. I am on a strict low sodium diet, so left out the salt and used low sodium chicken broth (all veggie broth is too high in sodium…).
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