But miso and coconut milk are both such brilliant and inspired components to bring into a soup like this, and I bet the end result is absolutely spectacular. Turn off heat and blend soup until creamy using a handheld immersion blender .*. Add the light coconut milk, nutmeg, seasonings and fresh or dried thyme. Heat a pot on medium and add a tablespoon of olive oil. Stir in cashews and cook another minute. Add all remaining ingredients to the pot except for the coconut milk and bring to a boil. The only appropriate way to cope with a blanket of snow that shows up 8 weeks before it's welcome is to make soup. This looks so easy! This is exactly what I needed on a cold day! Cook for 20 minutes, season salt and pepper to taste. You can use up the remaining coconut water in other recipes, smoothies, or oatmeal. Prep: 15 mins Cook: 35 mins Total: 50 mins Servings: 6 servings Ingredients 2 tablespoons extra-virgin olive oil 3 leeks white and light green parts, thinly sliced and rinsed (3 1/2 cups) Stir in the nutritional yeast. As an Amazon Associate I earn from qualifying purchases. The ingredient list is pretty short and simple and the soup is naturally gluten-free and vegan. I had made some boring potato leek soup, wanted to find something to jazz it up. Butternut squash, leeks, golden potatoes, fresh thyme, fresh sage, fresh rosemary. Im inspired thank you , Glad you enjoyed the soup Kelly! I will definitely be trying more of your recipes. This makes blending easier which reduces your chances of over-blending. My potatoes may have been too large for the rest of the soup. Vegetable Pot Pie with Vegan Biscuits I'm jealous of your west coast "winters", I really am. Then, stir in the potatoes and cauliflower. Add garlic and saute for another minute or two. Oh! Potato soup is the perfect comfort food for chilly weather, though, and this looks delicious. Love your recipes! My sons girlfriend who is a lifelong Vegan loved it and my no -Vegan family loved it , as well! We cant wait to see! This is a community that celebrates your own unique health journey, no matter where you are on your path. Heat the butter in a soup pan over medium heat. potatoes, cubed 1/2 inch (peeled or with skin on) 1 1/2 teaspoons dried thyme or Herbes de provence 1 bay leaf 4 cups water or low-sodium vegetable broth mineral salt, to taste I topped my creamy potato leek soup with some chives and a drizzle of olive oil, but chopped parsley, celery leaves, croutons, or even crispy fried onions would also be delicious. Did you try this recipe? Remove the bay leaves from the soup. Stir well and cook for 2 minutes. Your email address will not be published. Plain ol' saltines! Cook just another minute or so until wilted. Then add the skimmed potato soup again. STEP 4: Then heat some oil in a large pot and saut the onion for about 3 minutes. It will affect the flavor, but I think it would still be delicious , This is the second time Ive made this recipe. Heh. STEP 3: Finely chop the onion. If you have whole leeks, trim off the base and the dark green parts. Add the potatoes, herbs, coconut milk, and water. Preferably a soup thatisas delicious as it is simple, and twice as comforting. So unlike other vegetables, you want to chop the leek before washing it. Bring contents to a boil. Now pour in the vegetable broth and bring everything to a boil. This delicious potato soup recipe takes the coconut milk trick to the next level by adding hearty vegetables and delicious toppings like vegan sour cream, vegan cheese, and plant-based bacon. Add the potatoes. Adjust the consistency with vegetable broth if needed. Creamy Vegan Broccoli Soup Vegan Potato Leek Soup (with Coconut Milk & Dill) Brandi This is one of my favorite simple soups and is easily made vegan by swapping the typical milk or cream for coconut milk. Stir in the pumpkin, sweet potato, and vegetable broth. Excerpts and links may be used, provided that full and clear credit is given to No Sweat Veganwith appropriate and specific direction to the original content. Thanks for your recipes. Thank you, Vidya! 2. 200 g potatoes, peeled and chopped 1 bay leaf 1 litre vegetable stock 100 ml coconut milk 2 tbsp extra virgin olive oil Method 1. That's it. Fall, please come back. Cook for 12-15 minutes, or until potatoes are tender. Add to the pot, followed by vegetable broth and coconut milk. Ingredients 2 tablespoons olive oil or avocado oil (30 ml) 2 large leeks 4 garlic cloves, sliced 2 pounds white potatoes, peeled and diced (about 2kg) 6 cups vegetable stock (1.4litres) 1 teaspoon dried thyme 2 bay leaves 1 teaspoon salt plus more to taste black pepper to taste It tastes like a combination of baked potatoes with gravy and my daughter said it reminded her of clam chowder without the clams! Sunflower seeds can make a nice cashew sub, though they dont get quite as smooth. Add the garlic and thyme and cook for another minute. Aw, I'm glad this potato and leek soup was to your taste! And another 10 minutes of cooking. I made this for lunch today. Add the potatoes and season with salt and pepper. Use a knife and stab in the potatoes. . Remove from heat and remove bay leaves. 1 tablespoon vegan butter , omit to make oil-free and use a splash of water instead. I soak the cashews 15 min in water Ive boiled . Saut for a further one minute. Drain potatoes and chop approximately of them into bite-sized pieces. Enjoy! Learn how your comment data is processed. Take each half and rinse it under cold water, cut side up, gently pulling apart the layers so the water flows in and washes away any dirt and grit thats tucked inside. Aw yuck! When in doubt, blend in 2 batches. While the dark green portion of leeks looks attractive, its actually too fibrous and dense to eat. I highly recommend using light coconut milk if at all possible, but if you prefer not use it, substitute another creamy plant milk. In a large saucepan, heat oil over medium-high heat. Share a photo and tag us we can't wait to see what you've made! Make sure not to get a bay leaf in the blender! You will not taste the coconut, I promise! This recipe is bullet proof! Heat the coconut oil in a large saucepan and saut the diced onion for about 2-3 minutes, stirring occasionally. Add potatoes, dried herbs, milk, and salt. Thanks for commenting! Season with salt and pepper to taste. Add the lemon juice and stir to combine. Add the blended vegetables back into the pot. Add all the rest of your ingredients to the pot and bring to a boil. Peel and slice garlic. Cover the pot, turn the heat up and bring the broth to a boil. Add ~2 cups of the vegetables from the soup to a blender, and 2 Tbsp all-purpose flour, if using. Add chopped leeks and onions and saut over medium high heat until vegetables are slightly wilted, but not browned-approximately 2 minutes. Blend until smooth. cup coconut milk Instructions Wash and prep all ingredients according to the ingredient list. For pictures we topped our soup with a drizzle of olive oil, freshly ground black pepper, Daiya cheddar style shreds and a sprig of thyme. It's also perfect for picky kids or people with textural sensitivities. And so I went about testing my own version of the recipe. However, when they are boiled and blended in a soup, the leek greens are perfectly fine to eat. Placed the lid on and let the soup simmer away on low heat for 25 minutes. Leeks can have quite a harsh flavor. I also want to thank you for leaving such thoughtful comments, other bloggers should take note (myself included.) Stumbled across this recipe in search of something to fit what was left in the fridge before our next grocery run and this was perfect! Cut the white/light green part of the leek in half lengthwise. Most of my recipes are healthy, Whole-Foods Plant-Based, and easy on the budget. What do you suggest be done with the remaining coconut cream? Heat oil in a large pot over medium-high heat. Cook for 3 minutes. Some miso pastes are really thick and hard to mix in so adding hot water helps with that. Love the addition of coconut cream, its so rich and delicious in soups. 1. (You can't see it in the photo, but there was quite a lot of sand and dirt in this leek). Then add sweet potatoes and carrots and fry briefly. Set aside and allow to cool before blending. Pour the vegetable broth and cook for around 20 minutes. If you try thisrecipe, let me know how you like it by leaving a comment and rating below! Otherwise it was a lovely soup for a dairy free friend. Stir well. For this recipe, we are also using leek greens. Great substitute, I'll have to try that! A food blog with fresh, zesty recipes. I actually recommend using a blender with a vent if you have one I found that it made my soup a little creamier, as the leeks are so fibrous. To reheat, transfer to a small pan and warm gently over medium-low heat. Cook, stirring occasionally for 10 minutes. Thanks! Cube the potatoes. Not the ones Ive typically seen Usually its white when I see it! I'm glad you are enjoying it! I think it can also depends on the brand of miso you use. Definitely! Wash and slice sweet potatoes into small cubes. Simmer the soup for 10-12 minutes, or until the potatoes are tender. Add the broth and water. Second best option? Yes. It's October 12th and I am so not okay with winter invading my favourite and most fleeting season. Add diced potatoes, thyme, bay leaves, and vegetable broth. I'm going to gloat a little here, but hey - I did my time in the world of snow. Step : Heat some oil in a large pot and saut the onion for about 3 minutes or until translucent. I arrived at my friends house a few days ago and the smell of this soup was wafting out the door as I walked in so I just had to try it at home. We've got many more potato soups on the blog, I sure hope you try some of the others too , Oh my goodness, I just made this and it is so delicious! Just made this for lunch on a cool January daybest potato leek soup I've ever had! You'll love this Leek & Potato Soup recipe because it's: If you've never tried leeks before, you have to give them a go! I tend to think of dishes like this and assume that I'm going to need butter/cream/cheese to build up that silky and rich texture. Add garlic and leeks and saute until the leeks start to soften, about 4 minutes. Topped this with your smoky tempeh! Your email address will not be published. So anyone who tries this, let it simmer! I'm originally from BC, so these cold and dry Alberta winters feel AWFUL! 7. 1 - 1.5 lb bag of Creamer potatoes (or 1.5 lbs russet potatoes, peeled and quartered) 2 tbsp olive oil or Earth Balance (vegan "butter") 2 cloves garlic, minced 3 cups thin-sliced leeks (approx 2 leeks - cleaned with dark green leaves removed) 4 cups vegetable broth 1 tbsp white miso (mixed with 2 tbsp hot water to make a paste) Print Recipe Pin Recipe Prep Time 10 mins Cook Time 40 mins Course Lunch, Main Course, Soup The miso adds umami to build up the flavour profile to mimic dairy in this recipe. Add the riced cauliflower, diced potato, and 5 cups of vegetable broth and stir well. 2 large leeks , trimmed, washed and sliced thinly 1125g (40 oz or about 5 cups) potato , peeled and cubed 960mls (4 cups) vegetable stock 1 can (398-400mls / 13.5 oz) light canned coconut milk , or other creamy, unsweetened, unflavoured plant milk 2 teaspoons salt . Also it would be really hard to pick out 2 leeks that will weigh the correct amount once trimmed and cleaned. A good rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs. Cut off the dark green top and the white end then slice the leeks. Add the onion and leek, and cook for a few minutes, until soft. Cover and bring to a boil, then uncover and reduce heat. and it was a hit! Can you tell us what brand of miso you like best? Yes, a hearty and flavourful soup for these "winterfall" days---I love it! Add onion, garlic, and oil to medium-sized stock pot. pepper 14 ounces lite coconut milk (1 can) Instructions Heat olive oil in base of Instant Pot on saute mode. Return the soup to the pot and stir to combine. Leave the remaining potatoes whole. I will say although I did taste the miso when I first sampled the soup (which tasted kind of odd), I didn't notice it after the soup had been sitting for awhile. This is going on my favorites list. So happy you enjoyed it!! I made this with yukon gold potatoes instead of russet. I highly recommend using full-fat coconut cream (not coconut milk you'd add to coffee). Taste and adjust the seasoning with salt and pepper. We love sharing what you make with the community. Great job! It will take around 10-12 minutes for the instant pot to preheat. Here's a few: 1. Turn the heat up and bring it to a simmer. Love the additions you made . Step 1: Prepare Ingredients. Once hot, add olive oil and chopped garlic. Stir well. Recipe are 100% gluten-free and vegan! Let the soup simmer until the potatoes and cauliflower are tender, about 15 to 20 minutes. Add the garlic and cook it for another minute. Amazing thank you so much! , or other creamy, unsweetened, unflavoured plant milk. So pleased you enjoyed it! Heat up 1 tbsp cooking oil in a large pot over medium heat. Once it's boiling, cover the pot with the lid slightly ajar and reduce the heat so it's simmering for 15-20 minutes or until the potatoes are very soft. A cozy and comforting recipe everyone will enjoy. My goal is to give you the confidence to cook amazing vegan food from scratch. I hope you enjoy it. Thank you for sharing. Simmer until the potatoes are tender. Anything with miso in is usually a hit for me but so unusual to find it in such a traditional dish like this. Add the chopped bite-sized potatoes and reserved leeks and bring the soup to a simmer. Add the broth and potatoes. Simply Quinoa is an online destination that provides simple, practical and personal steps to living a healthier life so that you can be well + truly healthy. 2022 From My Bowl. Cozy and comforting, this creamy Vegan Leek and Potato Soup combines just a handful of ingredients for a simple, quick, homemade vegan soup the whole family will love! 3 cups cubed white potato , about 2 - 3 medium russet potatoes 1/2 teaspoon sea salt & pepper 4 cups vegetable broth (low sodium if desired) 2 bay leaves 1/2 cup raw cashews Fresh rosemary to garnish Instructions Heat the oil in large saucepan or dutch oven. Its full of hearty carbs from the potatoes, which is balanced by the fresh kick of leeks. One question, it says to mix the miso witb hot water to make a paste, but my miso is already in paste formso should I skip that step and just add it in as is? We're sticking with classic comforting combos for these chilly winterfall days. We love eating really great (vegan) food + promoting veganism in a friendly and relaxed way. It really works so don't leave it out. Cuisine: Vegan Ingredients Units Scale 1 tablespoon olive oil or 1/4 cup water (for water saute) 3 medium leeks (use white and light green parts only) 2 1/2 lbs. Ilovechunkysoups so this oneis loaded with tender potato chunks and finely sliced leeks, but youcan also pure it if you prefer silky smoothsoups. 4. Chop, wash, and rinse the leeks (if you need help, see instructions above). Then I add some of the potatoes and broth to the drained cashews to blend them add it all to the soup to blend again. Then cut the leeks completely in half lengthwise. If you plan to serve this as a side dish or starter, you will probably have 10 to 12 servings. Pour 200 ml of Can coconut milk and season to taste with: 1 tbsp of soy sauce, garlic powder, and Himalayan salts. I'm not sure why it would take 3 hours to saute the leeks? The dirt should fall to the bottom of the bowl. Your email address will not be published. This recipe was originally published on January 5th, 2016. Sorry, I can never leave well enough alone!!!! Yes! Slice the trimmed leeks longways down the middle, then slice into small half-moon pieces. Pour 1 liter of water and add 1 tbsp of vegetable vegan Bouillon powder. Bring to a simmer. 5 Secrets to Making Plant-Based Made Simply >> download guide. This reset plan is an easy-to-follow timeline Turn the heat down to low and let the soup simmer for 12-15 minutes or until the potatoes are very tender. That's what I did and it seemed to work fine. Serve topped with vegan cheddar shreds (totally optional - we used Daiya) alongside some crackers or crusty French bread spread with Earth Balance. Add diced potatoes. Heat vegan spread in large soup pot or dutch oven until melted and foaming. This Vegan Potato and Leek Soup is: Cozy Rich Creamy Savory Luscious Velvety Satisfying And perfect for a weeknight dinner, meal prep, or a holiday meal. Thank you so much for commenting, I really appreciate it. Thank you. Cook for about 20 minutes or so until the potatoes are cooked through. This soup is best served with crusty french bread slathered with Earth Balance. If you want a potato soup with pieces, take out half of the soup and then puree. Saute the onion on medium-high heat until fragrant. I very rarely eat soup, let alone make it myself, but this recipe really stood out to me and it made me crave something warm and comforting. Congrats on getting into veganism! Stir the cashews into the soup and cook for a minute, then pour the soup in a blender. Bring to a boil, then reduce heat to simmer for 25-30 minutes or until the potatoes are soft and fully cooked. Add the mushrooms followed by the leeks. Im Alyssa, certified holistic nutritionist and founder of SQ. Let that simmer about 15-20 minutes or until the potatoes are super soft. A few weeks ago a friend invited us for lunch and her French husband served the most delicious potato leek soup I'd ever tasted. Remove from the heat, add the coconut milk, nutmeg, salt, pepper, and thyme. Use your hand to break apart the layers and separate the dirt from the plant. Cook for 5 minutes, stirring occasionally, or until the leeks are tender. Absolutely perfect in every way. Remove the bay leaf and thyme sprigs. Traditionally, the soup would be served with cold milk poured over the top. Add the potatoes, veggie broth, and non-dairy milk and stir well. Heat the oil in a large, heavy-bottomed saucepan and add the onion, leek, celery and garlic. Remove the bay leaf and transfer the mixture to a blender, working in batches. Add water, coconut milk, bay leaves, salt and chilli flakes and bring to a simmer. Nice and creamy! Add sliced leeks and garlic and saut them until soft without color. Contrary to popular belief you actually can eat the green part of the leeks. And it is oh so creamy! About a quarter cup (60mls) of water should be sufficient. So creamy and yummy. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. Peel and slice garlic cloves. Never blend hot liquid in a blender that is not designated as safe for using with hot liquids. Manually release pressure immediately. Disclosure: This post may contain affiliate links. 8. Add broth and bay leaves and stir to combine. When the potatoes are cooked through, remove the soup from the heat. It's been very easy to find the Little Potato Co. bags in Arkansas. Thanks for a great recipe! Unauthorized use and/or duplication of this material without express and written permission from this blogs author and/or owner is strictly prohibited. Coconut milkadds even more creaminess to the soup, but you could also use oat milk or a homemade cashew cream to still keep things dairy-free. Bring the soup to a boil, then turn down to simmer and cook until potatoes are just tender, about 15 20 minutes. If you have never worked with leeks before, be sure to read these instructions. Your email address will not be published. Russets are the perfect potato for a creamy soup, such as this one. How To Make Vegan Potato Leek Carrot Soup? Saut until the leeks are tender, which will take about 4 minutes. Increase the heat to high and bring the soup to a boil. . Sorry to hear about the snow, but this soup looks super cozy and delicious! Instructions. Saute another 2 minutes. Saute for 3-4 minutes or until the leeks are soft and tender. They are flavorful and rich in vitamins and minerals. How long can it be stored? Saute onion, garlic, and leek. Begin by prepping the minced garlic, chop the onion into a small dice, peel and chop the potatoes into large 2-3-inch chunks. Defrost overnight in the fridge. This healthy potato leek soup tastes rich and creamy but is good for you. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. We live in Alberta, Canada. Has anyone tried to make this in the Instant Pot?? Instructions. If you like this one I think you'd really like our Cream of Broccoli Soup recipe too, it's a reader favourite (and way up there on my personal list of favourites!) Don't let it boil. Then, add the fresh dill, parsley, white wine vinegar and salt into the pot. Definitely going to be a winter staple for me. The leeks and onions will release their liquids, so you shouldn't need oil, but you can add 1 tablespoon if you choose. Once the soup is simmering, add the miso paste and the coconut cream. Once the veg has softened, add the cubed sweet potato, cumin, and smoked paprika. Sure! Add them to the cooking pot and mix well. Add the leeks, onions, garlic, salt, pepper, and herbs de Provence to a large pot over medium-high heat. Instructions. Plant based milks just didn't taste creamy, plus the flavor was just wrong. This Vegan Leek & Potato Soup is velvety, smooth, and satisfying. Cook for 15 minutes or until the largest potato feels tender in the center (when poked with a fork). I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. Add the leeks and minced garlic, season with a pinch of salt and pepper, and cook until leeks are tender. I begged to know how the soup had such an amazing flavor, gorgeous color, and velvety texture. That's great Carol! Perfect for an entre soup, side, or starter. It makes it much simpler to just have to go out and pick up 2. They add a bit more of their own flavour but it adds a nice umami touch to a lot of dishes. It's made with simple ingredients and gets its vibrant green color from the leek greens! Stir to combine. Chickpea & Vegetable Coconut Curry Soup Butternut Squash & White Bean Chili (Vegan), Roasted Tomato Soup | Vegan + 8 Ingredients, Vegan Tofu Pineapple Curry (Thai-Inspired), Fluffy Vegan Banana Bread (Gluten-Free, 9 Ingredients! Roughly dice the onion and chop the garlic. Cook for another 10 minutes, on medium heat. Required fields are marked *. In warm months, serve it cold for a refreshing Vegan Vichyssoise. Don't over-blend your soup or you will activate the starch in the potatoes and your soup will get an odd gluey texture. Used soy milk instead of the coconut milk and was still really good. Leftovers can be stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months. 1tbsplemon juice: For a touch of brightness and acidity. Hope that helps! Serve in a soup bowl and enjoy! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Cover potatoes with water in a pot. Raise heat so it starts to simmer. Finally, if you make this recipe and decide to share it onFacebookorInstagram, dont forget to tag me@FromMyBowl+ #FromMyBowl! Make sure to check out the recipe card at the bottom of the page, as it has the exact quantities for all of the ingredients. Stir for one minute. As for your comments on this soup, thank you! Prepare your ingredients: dice the onion, mince the garlic, slice the leek, and peel and cube the potatoes. 3 cloves of garlic 3 Tbsp olive oil and/or butter 2 Tbsp fresh thyme, or 1.5 to 2 tsp dry thyme 2 Tbsp fresh sage 2 bay leaves This recipe is delicious. I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. It is basically made of fresh vegetables such as potatoes, carrots, leek, garlic, and herbs - That's all! Miso is a great addition to vegan dishes to add a little depth . Thanks for commenting Linda! Either use an immersion blender to blend the soup in the pan, or scoop out into a blender in batches to blend until smooth. Delisioso!!! It's so creamy, cozy and comforting as well as quick and easy to make. When it is hot, toss in the celery, carrots, and onions. Hi- love all your recipes. Thank you Joe. Let the vegetables sweat over a low heat until they are softened but not browned. Add the broth, soy sauce, paprika, salt, and pepper. When heated, add sliced leek and stir-fry for a minute, until the leeks turn a bright green color. Bring to a boil, then reduce heat to a simmer. Add the leeks and celery and cook, stirring occasionally, until the leeks have completely cooked down. Nut-free folks should consider experimenting with them. Just hold off adding the yogurt or cream and any other garnish until you're ready to serve. Can't wait to make this! Just blend the veggies to make it thick and creamy. Your email address will not be published. This is a really simple and quick vegan soup recipe to make. Once you've prepared the leeks following the instructions above, prep the rest of the vegetables: peel and chop the onion, wash and cube the potatoes (I leave the skins on), peel and roughly chop the garlic. Sautee for about 5 minutes, stirring occasionally to keep everything from sticking. Add the lemon juice and taste the soup. The result is this simple yet luscious leek and potato soup. Something delicious for your inbox: 5 days of cozy soups FREE! learn more. STEP 4 - Add the bay leaf and potatoes. Other optional garnishes include thyme, chives, or microgreens. Your email address will not be published. Heat a large pot over medium-high heat, and add the olive oil. I added a couple of bay leaves in lieu of the miso paste and it was scrumptious. It's a crowd pleaser! Your additions sounds great! The coconut cream won't actually make this soup taste like coconut- I promise. Nutritional information is provided for convenience & as a courtesy. Bring to a boil, cover, reduce heat, and simmer for 15 minutes or until the potatoes are tender. Then the leeks are ready to go! Wash, peel and cut in cubes the potatoes. Step 3. Stir in the garlic. 5. I mean, it's so hearty and delicious, and I'm admittedly pretty impressed with what you've done while avoiding dairy. Feel free to leave the soup chunky if you prefer though. In fact, this is a great way to keep the leek greens from going to waste. This is such a simple soup to make. This butternut squash potato leek soup is basically comfort in a bowl. Im also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon. Tag #simplyquinoa on Instagram with your creations! If youre looking for more vegan soup recipes, you will also love this Best Ever Vegan Potato Soup, this One Pot Vegan Lasagna Soup, and this Vegan Zuppa Toscana! Going to the store and making this today for dinner, thanks Caitlin! Serve this potato leek soup as the main course with a, Since leeks are in season in the spring, it's perfect for a holiday dinner or brunch on. Instructions. I'm so glad you enjoyed it . Using an immersion blender, blend soup until completely smooth. Other herbs and spices: You can definitely use other or more herbs than I did in the recipe. Cut the leek in half at the spot where the leek turns dark green and starts to spread. Submerge the sliced leeks in a bowl of cold water. That's so great to hear! Wondering what else to serve with vegan leek and potato soup? You'll probably need greens from 2 to 3 large leeks. Would I be able to use a can of coconut milk in place of some of the veggie broth and then use veggie broth to get to 4 cups? Making a vegan version of thisclassic soup was a breeze. The BEST vegan cream soup to date. 2. 30-Minute Roasted Garlic Cauliflower Chowder. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Step: Finely chop the onion and the garlic. Give it a quick taste before serving and adjust the seasoning as necessary. Tag @ilovegan on Instagram and hashtag it #ilovegan. I also recommend some fresh crusty bread and butter on the side for dipping. We're just having non-stop rain right now and I miss the snow. Oh my!!!! Add the whole potatoes and vegetable broth to the remaining leeks/garlic in the sauce pan. If you end up with any leeks leftover I recommend you try my Risi e Bisi recipe next. You can also use it up in smoothies or in coconut whipped cream (great with berries and granola or for topping desserts!) Stir in lemon juice and add additional salt, to taste. Learn how your comment data is processed. Absolutely love this soup. This soup packs a rich, hearty, mouth watering flavor, despite not using any dairy ingredients. Ingredients 2 pounds Yukon gold potatoes 1 large leek (or 2 small leeks) 1 yellow onion 6 cups vegetable broth 4 to 6 cloves garlic 2 tbsp herbs de Provence 1 tbsp fresh or dried thyme fresh cracked pepper sea salt 1 tbsp lemon juice: For a touch of brightness and acidity. Bring to a simmer and cook on low heat for 20 to 25 minutes (make sure the heat is just at a simmer and does not boil). Fairly new to the vegan world, trying my best to stay away from meat. Remove the inner plastic part of the lid and place a kitchen towel lightly over the top when blending to allow venting. There is no gram measurement for the leeks because there's no need to be absolutely precise with this recipe. I went vegan approximately 3-4years ago and have struggled to find a substitute for cow's milk/cream in soups. Im also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon. Stir in the potatoes and pour in the water. Coconut milk Water or chicken broth Chicken bouillon base Thyme Salt Pepper How To Make It Start by preheating the olive oil in a large dutch oven or stock pot over medium heat. Store the soup in an airtight container in the fridge for up to 4 days, or in the freezer for up to 1 month. STEP 3 - Add the non-dairy milk gradually, then the broth, making sure to work out any lumps as you go. Made it in the instant pot and it tasted like it had been simmering all day. The golden potatoes make this soup super creamy. Cook on medium heat for 3-4 minutes until onions begin to soften. The only things I would change would be to add the cashews along with the potatoes to allow them to soften a bit more (other recipes Ive used give them a soak) and an increase in the amount of leeks (at least 4 cups sliced). The nutmeg might seem a strange addition but trust me. Save my name, email, and website in this browser for the next time I comment. It must be an unsweetened and unflavored milk. Into a large pot, over medium heat add your olive oil and cook for 30 seconds. 3 cups chicken broth (or substitute with vegetable broth if wanting to make recipe vegetarian or vegan) tsp. Add the leeks, onion, garlic, herbs, salt, pepper to a large pot and saute over medium-high heat for about 5 minutes. 5 small (2 pounds) russet potatoes , peeled and chopped 4 cups vegetable broth , low sodium 2 bay leaves 1 teaspoon salt , more to taste Fresh ground pepper , to taste 1 cup canned coconut milk , shaken well (or any unsweetened non-dairy milk) Recommended Equipment Pressure Cooker Cook Mode Prevent your screen from going dark Instructions Since I've never fooled with leeks before, my only wish would have been a measure for the leeks, grams, lbs whatever other n' 2 large. Leeks are notorious for being full of hidden dirt and grit so be sure to wash them well. Ill have to give that a try . I have added nutritional yeast to the soup and hope to use it as a cheese sauce for another recipe tomorrow! 4. Have a question? Simply saute with water instead of the vegan butter. It is so creamy and tasty, and it actually tastes like there is butter in there. 9. Chicken; Dairy; Drinks; Eggs; Fish; Gluten; Meat; Paleo; Pasta; Salad; Cooking Made Easy Then reduce heat to medium-low and simmer, covered, for 25 minutes or until potatoes are fork-tender. Saut leeks and garlic. leek and potato soup, potato leek soup, vegan leek and potato soup, vegan potato leek soup, Vichyssoise. It was perfect for a cold day. . Add the coconut yogurt and optional vegan cheese and stir until dissolved. Keep those yummy recipes coming! Bring to a boil, then cover and reduce heat to low. Just a bit of coconut milk is enough to make the soup creamy, without having it taste like coconut. Saut for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. salt tsp. Thanks for the recipe! For the very best results when making this dairy-free leek and potato soup recipe take note of these tips: The finished vegan potato leek soup has a beautiful pale green colour and subtle, sweet and creamy leek flavor, andis wonderful served as an appetizer or entree with a generous pile of golden vegan croutons on top. This recipe has rich and complex flavors, but only takes about 40 minutes to make. And be sure to join my mailing list for more deliciousness! , omit to make oil-free and use a splash of water instead. Then add one cup of water and the potato chunks to the pot with the bay leaf, lentils and stock. curry 1 tsp. You can make this vegan by simply substituting with plant-based milk. The trick to making this soup creamy, velvety, and rich is thoroughly blending it. Was looking for a dairy free version and discovered this one. If you can only find pre-trimmed leeks at the supermarket, but you still want the gorgeous green color, just throw in a few handfuls of. Spicy Tofu & Potato Curry Stew In a big pot, saut the onions, garlic and shallots in olive oil until soft and translucent. Serve warm or cold with a tablespoon of vegan yogurt or cream and other garnishes. Serve the soup, and garnish with rosemary. Add diced potatoes and garlic slices. Stir and bring to a boil. Chickpea & Lentil Coconut Curry Hi Lisa! You can also microwave it for a few minutes if you prefer. Close and seal the lid. Adds a bit of a modern fusion twist. Just make sure to store it in an airtight container, and then reheat on the stove top or in the microwave. Using an immersion blender, puree the soup until smooth. We did the math and decided on thiscreamy vegan leek and potato soup. Next, add the chopped peppers and cook for 3-4 minutes, followed by the garlic, ginger, and chilli. Add the the garlic and cook for another minute. This vegan twist on classic potato leek soup is easy to make in 30 minutes with just simple 10 ingredients. You can't definitely skip it if you don't have any, just taste and adjust the seasoning (you might need more salt.) Blend each batch for a couple of minutes until smooth and creamy. Thanks so much! Just leave a comment below and I'll get back to you ASAP! to get you back on track within 72 hours! Stir well. Gluten Free! Put the soup in an airtight container and freeze it for up to 1 month. My kind of start to soup season right here. This vegan potato leek soup recipe requires just 5 simple ingredients that are cheap (inexpensive) and easy to find. Ive loved potato soup since I was a child but this was my first attempt since changing to a vegan diet. Thanks for stopping by! Yay yay yay! There's no cream or any dairy ingredients needed. You can keep this soup in the fridge for up to 4 days. Gather them together in a bunch and roughly chop them into thin strips. Add the potatoes, vegetable broth, thyme, and bay leaf. Hi Katie! Transfer the contents of the soup into a blender. Some are a little more mellow and blend in better. I recommend chopping off the root and the green parts, then cutting the remaining stem in half. Perfectly creamy goodness. The data is a computer generated estimate so should be used as a guide only. Pour the coconut milk and cook for 15 minutes or until the potatoes are soft or to your taste. A combination of coconut cream and white miso mimic the salty creaminess of the butter and cream used in "traditional" potato and leek soups. Finish. Used Edward & sons Not Beef cube for the broth and added some broccoli stems I had hanging around in the fridge as well as lots of fresh dill. Pour into bowls and garnish with chopped rosemary. Add the potato and stock and simmer until the potatoes are fork soft. Season with salt and pepper and soften on a low/medium heat for 6-8 minutes. This recipe makes about 6 entree-sized bowls of soup. If you're gluten-free simply use gluten-free bread. A touch of turmeric, coriander, and cumin blend well for this flavorful soup. Cook the Soup: now add the potatoes, water (or broth), and "better than bouillon" to the instant pot. I added vegetable broth and coconut milk to give the soup a creamy, mildly sweet flavor. Remove 2 cups of the soup and blend in a high-powered . Thank you for following A Virtual Vegan! Can I use dry thyme instead of a fresh thyme. Lower the heat until the soup is simmering, and cook until the potatoes are tender, about 15 to 20 minutes. Cook for another minute or two, stirring regularly, then add vegetable stock. Heat the oil in a large pot or dutch oven, then add the leeks and garlic. My hope is that you will find inspiration here on SQ in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Ill definitely be making this one again. Add the Instant Pot lid, confirm valve is set to seal, and cook at high manual pressure for 3 minutes. Cashews are full of healthy fats, and when blended up they have a similar richness to heavy cream. Hi there! Add the diced potato and vegetable stock. The texture was gummy and rather thick. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. 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