Some combinations are like a match made in heaven. Vegan potato leek soup is one of those recipes for me that I make at every occasion I can.
This recipe is a very hearty and comforting dish but also rich and luxurious at the same time. So if you want a dish that is like a warm hug in these cold winter days this is the recipe for you. Vegan potato and leek soup that can be put together in less than half an hour.
This classic French recipe can also be enjoyed with some vegan cheese on top or a side of garlic bread.
Ingredients for the potato leek soup:
– 2 cups of leeks
– 1 green/spring garlic
– 3 small onions
– 3 cups of potatoes
– 500 ml vegetable stock
– 1 tbsp sea salt
– 1 tbsp black pepper
– A cup of coconut cream or any other dairy free cream or milk
– Thyme and bay leaves
– Chopped chives and bread to serve
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the finely chopped onions, garlic and then leeks and and sauté until they become soft and fragrant.
2. Add the diced potatoes to the pot and slowly add the vegetable stock, bay leaf and seasoning and let it simmer for 20 minutes until the potatoes soften.
3. Remove the bay leaf from the pot. Use an immersion blender if you have or a regular blender, puree the soup until the texture is smooth and creamy.
4. Return the pureed soup to the pot and stir in the coconut cream (you can also use any plant-based milk). Heat the soup over low heat until it starts to simmer and season with salt and pepper.
5. Serve the soup hot, garnish it with fresh chives or parsley. You can also drizzle a little olive oil on it and serve with vegan cheese or crusty garlic bread on the side.
Enjoy this easy and comforting recipe with your friends and family.