Enjoy! Required fields are marked *. Making a vegan version of thisclassic soup was a breeze. 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). Add potato, carrot, zucchini, and thyme. This is such a simple soup to make. Add the blended vegetables back into the pot. Also it would be really hard to pick out 2 leeks that will weigh the correct amount once trimmed and cleaned. I'm going to gloat a little here, but hey - I did my time in the world of snow. Add sliced leeks and garlic and saut them until soft without color. Heat a pot on medium and add a tablespoon of olive oil. You will need an immersion blender stick or a food processor to puree the soup at the end. Then reduce heat to medium-low and simmer, covered, for 25 minutes or until potatoes are fork-tender. STEP 1 : Peel the potatoes and cut them into medium-sized cubes. Vichyssoise is the French name for potato leek soup when it's served cold. Adjust seasonings to taste with more sea salt then stir in the spinach. I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. Most of my recipes are healthy, Whole-Foods Plant-Based, and easy on the budget. 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 Yes! Bring to a boil, then cover and reduce heat to low. Yes, a hearty and flavourful soup for these "winterfall" days---I love it! 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! We're talking a hug in a bowl kind of soup. Rate it & leave your feedback in the comments section below, or tag. Bring to a boil and lower to a simmer. Remove the pot from heat. Remove the bay leaf and transfer the mixture to a blender, working in batches. Add the Instant Pot lid, confirm valve is set to seal, and cook at high manual pressure for 3 minutes. Peel and slice garlic. (If you added a bay leaf or sprig of thyme, use tongs to remove them before blending). 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) 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! Make sure not to get a bay leaf in the blender! It is traditionally served cold, but most Potato Leek soup in the US is served warm making it extra cozy This plant-based version comes together with only10 simple ingredients! Chickpea & Vegetable Coconut Curry Soup Stir well. In fact, making it a day in advance will even heighten the flavors. I also recommend some fresh crusty bread and butter on the side for dipping. Add the broth, soy sauce, paprika, salt, and pepper. 7. Ill have to give that a try . Raise heat so it starts to simmer. Into a large pot, over medium heat add your olive oil and cook for 30 seconds. 2 tablespoons olive oil or vegan butter 2 stalks of celery, chopped 3 cloves garlic, minced 3 sprigs fresh thyme 2 bay leaves Salt and black pepper, to taste 2 pounds (900 g) Yukon gold potatoes, chopped 4 cups (950 mL) vegan "chicken" flavored or vegetable broth 1 cup (236 mL) water Pour the oil into a large pan and place over a medium heat. Heh. Return the soup to the pot (if blending in a blender). Add the garlic and cook it for another minute. This soup is satisfying enough for an entree, but light enough for a starter or side. Add the the garlic and cook for another minute. While the dark green portion of leeks looks attractive, its actually too fibrous and dense to eat. 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. All rights reserved. Bring to the boil stirring often over a medium-high heat. Then, add the chopped potatoes and minced garlic. We're Brittany and William! Saute for two minutes until the mushrooms release their moisture and soften. Add the leeks and celery and cook, stirring occasionally, until the leeks have completely cooked down. Add veggie broth. I love creating simple and comforting vegan food for the whole family. Other optional garnishes include thyme, chives, or microgreens. Tips for prepping and cleaning the leeks are included in the post. Coconut cream and miso are a total power couple when it comes to creamy vegan recipes. Saut leeks and garlic. Add the potatoes, veggie broth, and non-dairy milk and stir well. Don't over-blend your soup or you will activate the starch in the potatoes and your soup will get an odd gluey texture. Add the potatoes. Let that simmer about 15-20 minutes or until the potatoes are super soft. Add garlic and ginger and saut for a further minute. Your email address will not be published. The golden potatoes make this soup super creamy. 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. Easy Chickpea Curry Soup STEP 4: Then heat some oil in a large pot and saut the onion for about 3 minutes. The only appropriate way to cope with a blanket of snow that shows up 8 weeks before it's welcome is to make soup. Step 2. Add diced potatoes. Cook for 20 minutes, season salt and pepper to taste. Sara Klimek Step 2 Add the lemon juice and taste the soup. When it is hot, toss in the celery, carrots, and onions. My potatoes may have been too large for the rest of the soup. Add the diced potato and vegetable stock. Yes! 13 Comments. Peel and slice garlic cloves. Add the potatoes and season with salt and pepper. Stir the cashews into the soup and cook for a minute, then pour the soup in a blender. Sunflower seeds can make a nice cashew sub, though they dont get quite as smooth. Step 1: Prepare Ingredients. 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. Love the additions you made . Here's how it's done: If you'd like to make the optional croutons see my how to make vegan croutons post. Reheat on the stove top or in the microwave. Delisioso!!! 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. Have you tried the potato leek soup in the instant pot? Tag @ilovegan on Instagram and hashtag it #ilovegan. On day 2 I added some Daiya cheddar and some chopped amaranth greens from the freezer. Heat a large pot over medium-high heat, and add the olive oil. 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. Step: Peel and cut the pumpkin, the potatoes, and the carrots into medium cubes. Add garlic and leeks and saute until the leeks start to soften, about 4 minutes. Cook & simmer. Cover the pot, turn the heat up and bring the broth to a boil. Stir often and scrape the bottom to make sure nothing sticks. After that, press the Pressure Cook button, and set a timer to 10 minutes. Ilovechunkysoups so this oneis loaded with tender potato chunks and finely sliced leeks, but youcan also pure it if you prefer silky smoothsoups. Feel free to leave the soup chunky if you prefer though. So delicious with crusty bread and butter for dunking, and/or a tumble of crispy, golden vegan croutons! Definitely! Did you try this recipe? 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. 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! 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. Hi- love all your recipes. The trick to making this soup creamy, velvety, and rich is thoroughly blending it. This recipe makes about 6 entree-sized bowls of soup. Once the soup is simmering, add the miso paste and the coconut cream. Potatoescomplement the flavor of the leeks, and once blended, a creamy texture. To the pot, add your potatoes and stir the ingredients till well combined. Add the potato and stock and bring to the boil. Blend until smooth. . coconut milk, black pepper, leeks, dried thyme, medium potatoes and 19 more Vegan Potato & Leek Soup The Whole Food Plant Based Cooking Show leeks, pepper, liquid amino, russet potatoes, onion powder, nutritional yeast and 3 more Step: Finely chop the onion and the garlic. Start by removing the bottom stem and trimming to tips of the greens off the top. Cook for around 15 minutes. Adds a bit of a modern fusion twist. Add the potato, pour over the stock, bring to a simmer and cook until the potato is soft and just beginning to break down. . We used to eat potato soup at least once a month, now we have this instead! 3. Add all the rest of your ingredients to the pot and bring to a boil. So good! Simmer until the potatoes are tender. Saut for a further one minute. Delicious! pepper 14 ounces lite coconut milk (1 can) Instructions Heat olive oil in base of Instant Pot on saute mode. I didn't know if I was supposed to use the whole leek or just the part that wasn't the leefy part.. took forever to saute the leeks.. about 3 hrs gezzzz.. m I shed breakfast! Simmer over medium-low heat for 15-20 minutes with a lid on, until the potatoes are very soft. 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. Add the vegetable broth, bay leaf, salt, and pepper. Saut for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. Once the oil is hot, add the onion and cook, stirring every so often, for 5 minute or until soft and translucent. Use an immersion blender to pure the soup. 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. Your email address will not be published. And best of all, just like my vegan pea soup, it can be ready to go in under 30 minutes, making it a great recipe for busy weeknights or meal prep. This soup unfortunately did not come out right when I made it. Add the leeks and minced garlic, season with a pinch of salt and pepper, and cook until leeks are tender. Hi Lisa! There has been snow on the ground for the last three days. Add the garlic and thyme and cook for another minute. Serving suggestions: chives or green onions, croutons, chopped parsley, etc. How To Make Vegan Potato Leek Carrot Soup? Heat the oil in a large, heavy-bottomed saucepan and add the onion, leek, celery and garlic. This creamy Vegan Potato Leek soup is packed with cozy flavor, and naturally vegan! This vegan potato leek soup recipe requires just 5 simple ingredients that are cheap (inexpensive) and easy to find. Add leeks, celery, and carrot along with a couple pinches of salt and pepper. This looks so easy! Now take an immersion blender or add the sauce to your high speed blender and puree the soup. Sprinkle on flour and cook then whisk in veggie stock, coconut milk, soy sauce, and potatoes. Heat the oil in a large pot or dutch oven, then add the leeks and garlic. You can also microwave it for a few minutes if you prefer. Heat the oil in large saucepan or dutch oven. Contrary to popular belief you actually can eat the green part of the leeks. Im also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon. Let the vegetables sweat over a low heat until they are softened but not browned. When heated, add sliced leek and stir-fry for a minute, until the leeks turn a bright green color. ), Toss in the potatoes, broth, and coconut milk, then. Topped this with your smoky tempeh! Just make sure to store it in an airtight container, and then reheat on the stove top or in the microwave. Wash, peel and cut in cubes the potatoes. I made this with yukon gold potatoes instead of russet. Cook for another 15 minutes. Instructions. 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. Bring to a boil, then reduce heat to a simmer. The white miso and coconut cream made what is usually sort of a boring soup into a savory, delicious one.. Thanks Christine! Cook the potatoes until they are starting to fall apart. Leave the remaining potatoes whole. Cover and bring to a boil, then uncover and reduce heat. Add broth and bay leaves and stir to combine. Cook for 15 minutes or until the largest potato feels tender in the center (when poked with a fork). Then add sweet potatoes and carrots and fry briefly. STEP 2 - Add the seasoning, nutmeg and flour. Thanks for the recipe! It's a crowd pleaser! Instructions. Serve the soup with a drizzle of unsweetened vegan yogurt or cream. The trick to making them sweet and delicious is to slowly saut them. 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. Learn how your comment data is processed. Plain ol' saltines! Wash and peel potatoes, then cut them into 1 (2.5cm) cubes. My goal is to help you take simple, practical and personal steps to living a healthier life so that you can be well + truly healthy. I made this for lunch today. Next, add the chopped peppers and cook for 3-4 minutes, followed by the garlic, ginger, and chilli. Used soy milk instead of the coconut milk and was still really good. A combination of coconut cream and white miso mimic the salty creaminess of the butter and cream used in "traditional" potato and leek soups. Saute the onion on medium-high heat until fragrant. Store the soup in an airtight container in the fridge for up to 4 days, or in the freezer for up to 1 month. Otherwise it was a lovely soup for a dairy free friend. For this recipe, we are also using leek greens. I'm not sure which is worse, snow or rain. Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! Required fields are marked *. Can I use dry thyme instead of a fresh thyme. Heat up 1 tbsp cooking oil in a large pot over medium heat. Hi Katie! Here are the ingredients you need to make Vegan Leek and Potato Soup: I highly recommend you make some golden vegan croutons to serve with your deliciously creamy vegan leek and potato soup! This is exactly what I needed on a cold day! And it is oh so creamy! 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. I like to serve mine with a side of crusty bread. Prepare your ingredients: dice the onion, mince the garlic, slice the leek, and peel and cube the potatoes. I highly recommend using light coconut milk if at all possible, but if you prefer not use it, substitute another creamy plant milk. Im not vegan so used chicken stock. We have yet to try it in an instant pot. Perfect for an entre soup, side, or starter. Never blend hot liquid in a blender that is not designated as safe for using with hot liquids. I'm glad you we're able to use this recipe to work with what you had on hand, that's so important right now. I'm so glad you enjoyed it . Saute for 3-4 minutes or until the leeks are soft and tender. This Leek and Potato Soup comes together quickly and easily in one pot. So anyone who tries this, let it simmer! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Pour the vegetable broth into the pot, and add the bay leaves. Disclosure: This post may contain affiliate links. You can also use it up in smoothies or in coconut whipped cream (great with berries and granola or for topping desserts!) So pleased you enjoyed it! Without any coconut milk! ), Buffalo Cauliflower & Chickpea Casserole (Dump-and-Bake), The EASIEST Crispy Tofu Recipe (Only 3 Ingredients! Saut the veggies, until they start to look a bit caramelised and delicious. If you have whole leeks, trim off the base and the dark green parts. Sorry to hear about the snow, but this soup looks super cozy and delicious! Usually that's sufficient to get them clean but if they are really, really dirty and you don't feel like you got it all, you can slice them up finely, then put them in a colander and give them another good rinse. Carefully transfer the leeks to a mesh strainer and rinse again under running water to remove any last traces of dirt. They add a bit more of their own flavour but it adds a nice umami touch to a lot of dishes. This soup packs a rich, hearty, mouth watering flavor, despite not using any dairy ingredients. That's what I did and it seemed to work fine. Chop, wash, and rinse the leeks (if you need help, see instructions above). cup coconut milk Instructions Wash and prep all ingredients according to the ingredient list. Add the leeks, onion, garlic, herbs, salt, pepper to a large pot and saute over medium-high heat for about 5 minutes. Required fields are marked *. This soup is both light and creamy at the same time, making it a perfect lunch or dinner side! learn more. It is amazing! Stir in lemon juice and add additional salt, to taste. They are incredibly quick and easy. I'd make it again but I'm eager to try your other potato soups. It's so creamy, cozy and comforting as well as quick and easy to make. Stir in the nutritional yeast. The leeks and onions will release their liquids, so you shouldn't need oil, but you can add 1 tablespoon if you choose. STEP 3: Finely chop the onion. Add garlic and saute for another minute or two. The nutmeg might seem a strange addition but trust me. Just blend the veggies to make it thick and creamy. Aw, I'm glad this potato and leek soup was to your taste! Theyre in season from late winter to early summer so if you see them at your grocery store, give them a try! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Pour 200 ml of Can coconut milk and season to taste with: 1 tbsp of soy sauce, garlic powder, and Himalayan salts. I begged to know how the soup had such an amazing flavor, gorgeous color, and velvety texture. About a quarter cup (60mls) of water should be sufficient. To reheat, transfer to a small pan and warm gently over medium-low heat. Learn how your comment data is processed. Allow soup to simmer for 20 - 25 min until potatoes are . Canned coconut milk! STEP 3 - Add the non-dairy milk gradually, then the broth, making sure to work out any lumps as you go. After 5 minutes, the leeks and onions will smell fragrant and be translucent. Lol! Add garlic, thyme, and sage and cook, stirring frequently, for another minute. 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? I recommend serving a bowl of this soup on a cold evening, topped with some garlic and rosemary gluten-free croutons. Sautee for about 5 minutes, stirring occasionally to keep everything from sticking. Hey there, Im Caitlin! Cook until the potatoes are fork-tender. Add the coconut yogurt and optional vegan cheese and stir until dissolved. Manually release pressure immediately. Either use an immersion blender or transfer to a blender in batches and blend gently until just smooth. Its nice to meet you! Just a bit of coconut milk is enough to make the soup creamy, without having it taste like coconut. Miso is a great addition to vegan dishes to add a little depth . You won't be using these so you can discard them or save them as scraps for making a broth. Add the whole potatoes and vegetable broth to the remaining leeks/garlic in the sauce pan. Oh! Add chopped leeks and onions and saut over medium high heat until vegetables are slightly wilted, but not browned-approximately 2 minutes. It's also perfect for picky kids or people with textural sensitivities. If you try thisrecipe, let me know how you like it by leaving a comment and rating below! Heat vegan spread in large soup pot or dutch oven until melted and foaming. Hi there! I love seeing your delicious recreations , Keywords: vegan leek soup, dairy-free potato leek soup, vegan leek recipes. Cover potatoes with water in a pot. Hope that helps! It makes it much simpler to just have to go out and pick up 2. This reset plan is an easy-to-follow timeline I might add in some extra greens like spinach or kale next time to build in some stealth nutrition. Bring to a steady simmer. Bring the soup to a simmer, add a good pinch of sea salt and cover with a lid. Thanks for commenting! Vegan Potato Soup with Tempeh Bacon Vegan, Nut-free | Total time: 45 minutes Photo: A Virtual Vegan Or you can make a big batch and portion it out for a week's worth of lunches. This recipe is bullet proof! Gluten Free! Then the leeks are ready to go! This recipe was originally published on January 5th, 2016. The miso and coconut cream took the soup to new heights. Im Alyssa, certified holistic nutritionist and founder of SQ. Love your recipes! Remove from the heat, add the coconut milk, nutmeg, salt, pepper, and thyme. Amazing thank you so much! Bring to a low boil, then reduce the heat to a simmer and cover. For this recipe, I prefer the Large Blender, but if you don't have a large blender that's safe to use with hot food, then a stick blender is a great alternative. I added a couple of bay leaves in lieu of the miso paste and it was scrumptious. Add the broth and water. Turn the heat down to low and let the soup simmer for 12-15 minutes or until the potatoes are very tender. This is my favorite rtpe of soup so I'll be trying it rather soon.. question, what is the purpoae if the miso and what alternative can I use if I can? 1. Turn off the heat and uncover. Coconut cream should be good in the fridge for about 5 days. Heat the oil in a soup pot over medium heat. Then, add the fresh dill, parsley, white wine vinegar and salt into the pot. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Step : Heat some oil in a large pot and saut the onion for about 3 minutes or until translucent. Thank you for sharing. Next, place the white parts flat-side down and chop into half circles. Add the mushrooms followed by the leeks. Bring to a simmer. I have added nutritional yeast to the soup and hope to use it as a cheese sauce for another recipe tomorrow! Chickpea & Lentil Coconut Curry Serve topped with vegan cheddar shreds (totally optional - we used Daiya) alongside some crackers or crusty French bread spread with Earth Balance. This makes blending easier which reduces your chances of over-blending. Put the potatoes in the pot, and add the salt and pepper. 5 Secrets to Making Plant-Based Made Simply >> download guide. A huge dose of fresh dill compliments the other flavors perfectly. My kind of start to soup season right here. Add all remaining ingredients to the pot except for the coconut milk and bring to a boil. Probably because it doesn't really come with snow. 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. 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. Made it in the instant pot and it tasted like it had been simmering all day. Add the potatoes, garlic, thyme, rosemary, and coriander. There are two ways to do this and both come with pros and cons. STEP 4 - Add the bay leaf and potatoes. It tastes like a combination of baked potatoes with gravy and my daughter said it reminded her of clam chowder without the clams! Slice the trimmed leeks longways down the middle, then slice into small half-moon pieces. I soak the cashews 15 min in water Ive boiled . Can't wait to make this! Love it! Save my name, email, and website in this browser for the next time I comment. Now reduce heat to a low simmer and cook for about 15-20 minutes, or until the potatoes are fork tender. Creamy Vegan Broccoli Soup You'll probably need greens from 2 to 3 large leeks. 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. Pour the vegetable broth and cook for around 20 minutes. Add the leeks, onions, garlic, salt, pepper, and herbs de Provence to a large pot over medium-high heat. Thanks for stopping by! This vegan twist on classic potato leek soup is easy to make in 30 minutes with just simple 10 ingredients. Heat the coconut oil in a large saucepan and saut the diced onion for about 2-3 minutes, stirring occasionally. . I have overcooked this before and it comes out super gummy. 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. Stir and bring to a boil. 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. Im going to start adding it to all sorts and see what happens. If youd like to make it a whole meal, I suggest serving it with somecrispy tofuor some roasted chickpeas to make it a more filling meal. Turn off heat and blend soup until creamy using a handheld immersion blender .*. I think cooking just until the potatoes are fork tender is the way to go! Made from simple and wholesome ingredients, this creamy and nourishing soup is the perfect light lunch or dinner side. Ill definitely be making this one again. Preferably a soup thatisas delicious as it is simple, and twice as comforting. Add the broth, potatoes, and optional sprigs of thyme to the pot. Blend the soup in a. Thanks for commenting Linda! Give it a quick taste before serving and adjust the seasoning as necessary. 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. Cut off the dark green top and the white end then slice the leeks. Saute for a couple of minutes until garlic starts to brown. Heat oil in a large stockpot, then add in celery, carrots, onion, garlic, salt, pepper, and smoked paprika then cook until the celery and carrots are tender. Vegan cheese, sauted leek, fresh chives, roasted cubes of potato, sauted sausage crumbles, vegan feta cheese crumbles, and vegan bacon make great soup toppers, and homemade herby no knead focaccia or grilled cheese is amazing with it too. 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. Do not overfill the blender. Add water, coconut milk, bay leaves, salt and chilli flakes and bring to a simmer. Add garlic and leeks and saute until the leeks start to soften, about 4 minutes. Cook for 3 minutes. (You can't see it in the photo, but there was quite a lot of sand and dirt in this leek). This makes a ton of soup and it is very filling so it will last at least two days for smaller households. I added vegetable broth and coconut milk to give the soup a creamy, mildly sweet flavor. Pour into bowls and garnish with chopped rosemary. It might also be the cooking time of the potatoes and/or the type of potatoes used! To the pot, add your leeks, onion and celery. It's October 12th and I am so not okay with winter invading my favourite and most fleeting season. Stir to combine, and bring the soup to a boil. Add the potatoes, herbs, coconut milk, and water. A cozy and comforting recipe everyone will enjoy. Something delicious for your inbox: 5 days of cozy soups FREE! 8. Ive loved potato soup since I was a child but this was my first attempt since changing to a vegan diet. Boil uncovered for about 10 minutes, or until the potatoes are fork-tender. Stir for one minute. This soup is best served with crusty french bread slathered with Earth Balance. Heat oil in a large pot over medium-high heat. What do you suggest be done with the remaining coconut cream? I messed up a few details, e.g., forgot to chill the cream, etc., but it still turned into one of the best soups I've ever made. I enjoy fall, but ever since I moved to the West Coast I find that I'm not nearly so upset about the arrival of winter. Thanks for a great recipe! Set aside and allow to cool before blending. Leeks are notorious for being full of hidden dirt and grit so be sure to wash them well. 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 coconut cream won't actually make this soup taste like coconut- I promise. Add the broth. cup canned coconut milk use heavy cream if you are not on a vegan diet 2 teaspoon salt more or less according to your taste teaspoon freshly ground pepper Chives chopped (to garnish) US Customary - Metric Instructions Discard the root end and the dark green reedy top. Whenever adding hot liquid to a blender, take precautions. 2. Bring contents to a boil. Creamy Red Coconut Curry Soup Because russets are so high in starch, they add a thickness to the soup. Thanks for your recipes. However, when they are boiled and blended in a soup, the leek greens are perfectly fine to eat. Set both aside. Cook for 5 minutes, stirring occasionally, or until the leeks are tender. Wash and slice sweet potatoes into small cubes. Just curious?! Finally, if you make this recipe and decide to share it onFacebookorInstagram, dont forget to tag me@FromMyBowl+ #FromMyBowl! Hi , I just reading your blog its very interesting and healthy recipes I am interested to cook some of them , my daughter change her diet to be vegan 3 months ago because of her health she is 27 years old and she has arthritis rheumatoid and we really believe one day she will be completely cure from this disease, if she eat healthy food and gluten free. Add the onion and leek, and cook for a few minutes, until soft. I used russet potatoes (took a little longer to cook) and included a little bit of the darker leek parts because I like the edge they provide. Russets are the perfect potato for a creamy soup, such as this one. Thanks for commenting! Notify me via e-mail if my comment is answered. The result is this simple yet luscious leek and potato soup. I can't get enough of coconut cream in soups, so good! Saute onion, garlic, and leek. THANK YOU so much for this wonderful soup. As an Amazon Associate I earn from qualifying purchases. Made this today half the recipe and it came out as it is sufficient for a whole week. Transfer the contents of the soup into a blender. Butternut squash, leeks, golden potatoes, fresh thyme, fresh sage, fresh rosemary. That's it. It is basically made of fresh vegetables such as potatoes, carrots, leek, garlic, and herbs - That's all! We live in Alberta, Canada. If you have a bunch of leek greens leftover from another recipe that called for discarding the greens, you can use them exclusively for this soup. I make croutons by spraying sliced bread with oil or smear with vegan butter and toast them in the toaster. As for your comments on this soup, thank you! I think it can also depends on the brand of miso you use. Not the ones Ive typically seen Usually its white when I see it! 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. If you have never worked with leeks before, be sure to read these instructions. 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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! Thank you for this delicious recipe, my husband and I really enjoyed it! Traditionally, the soup would be served with cold milk poured over the top. Keep warm with more of our favourite vegan soup recipes: A creamy vegan potato and leek soup with chunky bits of potatoes and leeks. Stir well and let come to a boil, then reduce the heat to low/medium and let simmer for about 20-30 minutes until the potatoes are tender. Coconut milk: If you want to create a vegan and dairy-free potato leek soup that has some form of fat and cream, I recommend adding some coconut milk! Peel and dice the potatoes and add them to the saucepan. In warm months, serve it cold for a refreshing Vegan Vichyssoise. How long can it be stored? (I also like to add a few sprigs of thyme, but this is optional.) And be sure to join my mailing list for more deliciousness! Remove the bay leaf and thyme sprigs. Heat the butter in a soup pan over medium heat. Second best option? Vegan Rice Paper Rolls with Sriracha & Soy Sauce Tofu and Peanut Sauce, Instant Pot Vegan Tofu & Little Potato Stew. Put the soup in an airtight container and freeze it for up to 1 month. Cant wait to make this again. You can make this vegan by simply substituting with plant-based milk. Remove 2 cups of the soup and blend in a high-powered . Remove from heat and remove bay leaves. It will turn out good whatever the size of your leeks. 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. Can you tell us what brand of miso you like best? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Another brilliant recipe. When in doubt, blend in 2 batches. Stir well. When the potatoes are cooked through, remove the soup from the heat. Let the soup simmer until the potatoes and cauliflower are tender, about 15 to 20 minutes. Gather them together in a bunch and roughly chop them into thin strips. Serve the soup, and garnish with rosemary. Run the leek under water, making sure to open up each layer of the leek to check for any hidden dirt. You can use up the remaining coconut water in other recipes, smoothies, or oatmeal. Now pour in the vegetable broth and bring everything to a boil. It will take around 10-12 minutes for the instant pot to preheat. Blend the soup until smooth (either carefully transfer the soup to a blender or use a stick blender). This is a community that celebrates your own unique health journey, no matter where you are on your path. Blend on high until smooth and creamy. Cook on medium heat for 3-4 minutes until onions begin to soften. Your email address will not be published. Once the leeks are chopped, place the parts you will be using in a bowl of cool water. 5. Chicken; Dairy; Drinks; Eggs; Fish; Gluten; Meat; Paleo; Pasta; Salad; Cooking Made Easy Stir to combine. 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. 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