You can keep this soup in the fridge for up to 4 days. Hi, I'm Julianne! We cant wait to see! This recipe was originally published on January 5th, 2016. Here's a few: 1. Easy Chickpea Curry Soup Love it! Share a photo and tag us we can't wait to see what you've made! It will affect the flavor, but I think it would still be delicious , This is the second time Ive made this recipe. Ive loved potato soup since I was a child but this was my first attempt since changing to a vegan diet. STEP 2: Slice the white and light green parts of the leek and rinse them well. Perfectly creamy goodness. All cooked together and pureed into golden goodness. Add the potatoes, white beans, bay leaves, thyme strings, salt, black pepper, and vegetable broth. 8. 3. This is a really simple and quick vegan soup recipe to make. Now reduce heat to a low simmer and cook for about 15-20 minutes, or until the potatoes are fork tender. 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. 2 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices (1 medium leek yields ~2 cups or 180 g) 1 Tbsp olive oil (or vegan butter // if oil-free, sub with twice as much water) 1/2 cup finely chopped celery* 1 tsp sea salt 1/2 tsp black pepper 3/4 tsp dried thyme (or 2 tsp fresh) 4 large cloves garlic, minced I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. Stir often and scrape the bottom to make sure nothing sticks. Made this today half the recipe and it came out as it is sufficient for a whole week. 5. How To Make Vegan Potato Leek Carrot Soup? We live in Alberta, Canada. Remove from the heat, add the coconut milk, nutmeg, salt, pepper, and thyme. Creamy Red Coconut Curry Soup Step: Finely chop the onion and the garlic. I recommend chopping off the root and the green parts, then cutting the remaining stem in half. Add onion, garlic, and oil to medium-sized stock pot. This recipe is delicious. Bring contents to a boil. Add the potatoes, salt, and pepper. This makes blending easier which reduces your chances of over-blending. Stir to combine. Ill have to give that a try . Thanks! Add the light coconut milk, nutmeg, seasonings and fresh or dried thyme. Tag @ilovegan on Instagram and hashtag it #ilovegan. Oh my!!!! Add the broth. It's been very easy to find the Little Potato Co. bags in Arkansas. 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! Peel and slice garlic cloves. You'll probably need greens from 2 to 3 large leeks. 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. I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. Stir the cashews into the soup and cook for a minute, then pour the soup in a blender. . Once the soup is simmering, add the miso paste and the coconut cream. There is no gram measurement for the leeks because there's no need to be absolutely precise with this recipe. Try to pick leeks that have long white and light green stems these parts are tender, and youll get the most bang for your buck! The miso and coconut cream took the soup to new heights. Yay yay yay! Theyre in season from late winter to early summer so if you see them at your grocery store, give them a try! Add the garlic and saute for one minute more. Then the leeks are ready to go! It is basically made of fresh vegetables such as potatoes, carrots, leek, garlic, and herbs - That's all! That's what I did and it seemed to work fine. And another 10 minutes of cooking. Most of my recipes are healthy, Whole-Foods Plant-Based, and easy on the budget. Season to taste with: Himalayan salt, black pepper, and, nutritional yeast. Love your recipes! In fact, making it a day in advance will even heighten the flavors. Thanks for the recipe! 30-Minute Roasted Garlic Cauliflower Chowder. Blend until smooth. Combine the olive oil, leeks, onion, and garlic in a large pot and saut over medium heat for about 5 minutes. Vegan Potato Soup with Tempeh Bacon Vegan, Nut-free | Total time: 45 minutes Photo: A Virtual Vegan Cook for 12-15 minutes, or until potatoes are tender. Heat the butter in a soup pan over medium heat. If you try thisrecipe, let me know how you like it by leaving a comment and rating below! STEP 4: Then heat some oil in a large pot and saut the onion for about 3 minutes. 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. It really works so don't leave it out. Add potatoes, dried herbs, milk, and salt. Thank you so much for commenting, I really appreciate it. How long can it be stored? Saut leeks and garlic. Have you tried the potato leek soup in the instant pot? Add the potatoes, garlic, thyme, rosemary, and coriander. I begged to know how the soup had such an amazing flavor, gorgeous color, and velvety texture. The leeks and onions will release their liquids, so you shouldn't need oil, but you can add 1 tablespoon if you choose. Used soy milk instead of the coconut milk and was still really good. Finally, if you make this recipe and decide to share it onFacebookorInstagram, dont forget to tag me@FromMyBowl+ #FromMyBowl! Cook for another minute or two, stirring regularly, then add vegetable stock. Notify me via e-mail if my comment is answered. Stir to combine, and bring the soup to a boil. Made from simple and wholesome ingredients, this creamy and nourishing soup is the perfect light lunch or dinner side. Im inspired thank you , Glad you enjoyed the soup Kelly! 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. Add garlic and saute for another minute or two. Coconut cream and miso are a total power couple when it comes to creamy vegan recipes. Chicken; Dairy; Drinks; Eggs; Fish; Gluten; Meat; Paleo; Pasta; Salad; Cooking Made Easy I'm not sure which is worse, snow or rain. Add chopped leeks and onions and saut over medium high heat until vegetables are slightly wilted, but not browned-approximately 2 minutes. Season with salt, pepper, and thyme and add 2 Bay Leaves. With an immersion blender, blend until the soup is fairly smooth. Im Alyssa, certified holistic nutritionist and founder of SQ. Bring to a boil, cover, reduce heat, and simmer for 15 minutes or until the potatoes are tender. Add chopped potatoes, broth, water, and salt to pot, and bring to a boil. Season with salt and pepper and soften on a low/medium heat for 6-8 minutes. Yes. Add diced potatoes. 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 broth, potatoes, and optional sprigs of thyme to the pot. pepper 14 ounces lite coconut milk (1 can) Instructions Heat olive oil in base of Instant Pot on saute mode. Sorry to hear about the snow, but this soup looks super cozy and delicious! STEP 4 - Add the bay leaf and potatoes. Heat up 1 tbsp cooking oil in a large pot over medium heat. Start by trimming and discarding the root ends and trimming the tips of the dark green part where they are tough and scruffy. So unlike other vegetables, you want to chop the leek before washing it. I picked up the ingredients almost immediately and made it last night and it was AMAZING!! My goal is to give you the confidence to cook amazing vegan food from scratch. Remove the pot from heat. Add the potatoes, vegetable broth, thyme, and bay leaf. Add the whole potatoes and vegetable broth to the remaining leeks/garlic in the sauce pan. Just hold off adding the yogurt or cream and any other garnish until you're ready to serve. Like it very much. Sautee for about 5 minutes, stirring occasionally to keep everything from sticking. 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 It's a crowd pleaser! Then add the skimmed potato soup again. Blend about 1/4 of the soup using an immersion blender to create a thicker texture. Leek and potato soup is the ultimate comfort food. Amazon / Book Depository / Books-A-Million / Barnes & Noble / Indigo. There has been snow on the ground for the last three days. Taste and adjust the seasoning with salt and pepper. When heated, add sliced leek and stir-fry for a minute, until the leeks turn a bright green color. 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. This soup is both light and creamy at the same time, making it a perfect lunch or dinner side! Did you try this recipe? Add the vegetable broth, bay leaf, salt, and pepper. Return the soup to the pot (if blending in a blender). 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. This recipe is bullet proof! One of my favourite vegan soup recipes! Simmer over medium-low heat for 15-20 minutes with a lid on, until the potatoes are very soft. Step 1: Prepare Ingredients. It must be an unsweetened and unflavored milk. I highly recommend using full-fat coconut cream (not coconut milk you'd add to coffee). I added vegetable broth and coconut milk to give the soup a creamy, mildly sweet flavor. Then, add the chopped potatoes and minced garlic. I couldnt find the fresh thyme at the grocery store. Do not overfill the blender. In warm months, serve it cold for a refreshing Vegan Vichyssoise. Carefully transfer the leeks to a mesh strainer and rinse again under running water to remove any last traces of dirt. Learn how your comment data is processed. Add the blended vegetables back into the pot. 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. Cut off the dark green top and the white end then slice the leeks. In a big pot, saut the onions, garlic and shallots in olive oil until soft and translucent. Add the potatoes, veggie broth, and non-dairy milk and stir well. Cashews are full of healthy fats, and when blended up they have a similar richness to heavy cream. This is a community that celebrates your own unique health journey, no matter where you are on your path. I'm so happy to hear that Debbie!! You won't be using these so you can discard them or save them as scraps for making a broth. We will encourage you, inspire you and support you every step of the way. 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! Ill definitely be making this one again. Here's how it's done: If you'd like to make the optional croutons see my how to make vegan croutons post. Turn off the heat and uncover. Saut the veggies, until they start to look a bit caramelised and delicious. Simmer for about 15 minutes, until vegetables are tender. Thanks for commenting Linda! 13 Comments. Bring to the boil stirring often over a medium-high heat. Plain ol' saltines! Prepare your ingredients: dice the onion, mince the garlic, slice the leek, and peel and cube the potatoes. Here's what you need: STEP 1 - Saut the onions, celery, carrots and garlic. I've updated it with new photographs, new content and a video and am now republishing it for you. Reduce heat to medium and cover pot with a lid. A blizzard in October? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Another brilliant recipe. Enjoy this delicious dish year-round for a healthy and comforting main, side or starter. Cook the potatoes until they are starting to fall apart. Add the Instant Pot lid, confirm valve is set to seal, and cook at high manual pressure for 3 minutes. The nutmeg might seem a strange addition but trust me. Get the Recipe 3. And it is oh so creamy! Thanks Christine! 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. Home / RECIPES / Main Dishes / Soups & Stews / Comforting Vegan Potato Leek Soup. This vegan leek and potato soup recipe is creamy, rich, and mouth watering, and takes only 40 minutes to make. I like them both a whole lot more when I don't have to leave the house! salt tsp. Now pour in the vegetable broth and bring everything to a boil. Bring to a steady simmer. Set aside and allow to cool before blending. It tastes like a combination of baked potatoes with gravy and my daughter said it reminded her of clam chowder without the clams! Has anyone tried to make this in the Instant Pot?? All rights reserved. Its nice to meet you! Saute for a couple of minutes until garlic starts to brown. And so I went about testing my own version of the recipe. Cook for 20 minutes, season salt and pepper to taste. Serve the soup with a drizzle of unsweetened vegan yogurt or cream. That's great Carol! If you have whole leeks, trim off the base and the dark green parts. Just blend the veggies to make it thick and creamy. Thanks for stopping by! Keep those yummy recipes coming! A new favorite soup for us! Add the broth, soy sauce, paprika, salt, and pepper. Thanks! Thank you! But I found the perfect way to add creaminess to a vegan leek and potato soup: cashews! I also want to thank you for leaving such thoughtful comments, other bloggers should take note (myself included.) Serve the soup, and garnish with rosemary. Then cut the leeks completely in half lengthwise. 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. 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. Lower the heat until the soup is simmering, and cook until the potatoes are tender, about 15 to 20 minutes. This will take about 12 to 15 minutes. Add the broth and potatoes. Enjoy! Bring to a boil and lower to a simmer. Are you supposed to remove the dried bay leaf before your pure? Anything with miso in is usually a hit for me but so unusual to find it in such a traditional dish like this. Fall, please come back. I'm originally from BC, so these cold and dry Alberta winters feel AWFUL! Ive tried quite a few! 1 can (12-14 ounces) of unsweetened coconut cream, coconut milk, or heavy cream. Add the potato, pour over the stock, bring to a simmer and cook until the potato is soft and just beginning to break down. Whenever adding hot liquid to a blender, take precautions. Wash and peel potatoes, then cut them into 1 (2.5cm) cubes. I think cooking just until the potatoes are fork tender is the way to go! Remove the bay leaf and transfer the mixture to a blender, working in batches. The BEST vegan potato leek soup without milk or cream. You can also use it up in smoothies or in coconut whipped cream (great with berries and granola or for topping desserts!) Great substitute, I'll have to try that! Just make sure to store it in an airtight container, and then reheat on the stove top or in the microwave. We're talking a hug in a bowl kind of soup. Heres how. It will turn out good whatever the size of your leeks. Required fields are marked *. We have yet to try it in an instant pot. So anyone who tries this, let it simmer! Making a vegan version of thisclassic soup was a breeze. Saut for 2 more minutes. A combination of coconut cream and white miso mimic the salty creaminess of the butter and cream used in "traditional" potato and leek soups. Definitely! Add the coconut yogurt and optional vegan cheese and stir until dissolved. 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. Made it in the instant pot and it tasted like it had been simmering all day. Can I use dry thyme instead of a fresh thyme. 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. Cook until the garlic becomes fragrant. The ingredient list is pretty short and simple and the soup is naturally gluten-free and vegan. Stir in the nutritional yeast. Stir and bring to a boil. Then reduce heat to medium-low and simmer, covered, for 25 minutes or until potatoes are fork-tender. Definitely going to be a winter staple for me. That's it. Wondering what else to serve with vegan leek and potato soup? Cover and bring to a boil, then uncover and reduce heat. 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 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. 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. So delicious with crusty bread and butter for dunking, and/or a tumble of crispy, golden vegan croutons! Blend the soup until smooth (either carefully transfer the soup to a blender or use a stick blender). Begin by prepping the minced garlic, chop the onion into a small dice, peel and chop the potatoes into large 2-3-inch chunks. Chickpea & Lentil Coconut Curry Heat a large pot over medium-high heat, and add the olive oil. 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. You can have them baking while the soup cooks or make them up to a few weeks before. Peel and slice garlic. 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! Definitely! This recipe makes about 6 entree-sized bowls of soup. This soup packs a rich, hearty, mouth watering flavor, despite not using any dairy ingredients. We're Brittany and William! Instructions. 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! Add ~2 cups of the vegetables from the soup to a blender, and 2 Tbsp all-purpose flour, if using. The miso adds umami to build up the flavour profile to mimic dairy in this recipe. Step 1. Leeks are notoriously dirty so make sure you clean them well. Can't wait to make this! Oh! Cut the leek in half at the spot where the leek turns dark green and starts to spread. leek and potato soup, potato leek soup, vegan leek and potato soup, vegan potato leek soup, Vichyssoise. This makes a ton of soup and it is very filling so it will last at least two days for smaller households. Cook for about 20 minutes or so until the potatoes are cooked through. Turn off heat and blend soup until creamy using a handheld immersion blender .*. The golden potatoes make this soup super creamy. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Heat the coconut oil in a large saucepan and saut the diced onion for about 2-3 minutes, stirring occasionally. 12 Comments. Butternut squash, leeks, golden potatoes, fresh thyme, fresh sage, fresh rosemary. The soup will get extremely creamy; make sure to keep stirring or a skin will form on the top. Add the the garlic and cook for another minute. So pleased you enjoyed it! Blend each batch for a couple of minutes until smooth and creamy. They add a bit more of their own flavour but it adds a nice umami touch to a lot of dishes. Sprinkle on flour and cook then whisk in veggie stock, coconut milk, soy sauce, and potatoes. Your email address will not be published. I'm going to gloat a little here, but hey - I did my time in the world of snow. Pour the coconut milk and cook for 15 minutes or until the potatoes are soft or to your taste. It is so good!! Hope that helps! Leeks grow in the ground in layers and dirt usually gets caught between the layers. I'm so glad you enjoyed it . 1. Saute for 3-4 minutes or until the leeks are soft and tender. You can use either an immersion blender or stand-up blender with a vent to blend your soup at the end. You will need an immersion blender stick or a food processor to puree the soup at the end. 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! You can't definitely skip it if you don't have any, just taste and adjust the seasoning (you might need more salt.) Probably because it doesn't really come with snow. Pour the oil into a large pan and place over a medium heat. Some miso pastes are really thick and hard to mix in so adding hot water helps with that. Pour the vegetable broth and cook for around 20 minutes. Add the potatoes and season with salt and pepper. You will not taste the coconut, I promise! Thank you SO much for commenting! I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. Run the leek under water, making sure to open up each layer of the leek to check for any hidden dirt. Aw yuck! 3. 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! Bring to a boil, then reduce heat to simmer for 25-30 minutes or until the potatoes are soft and fully cooked. We did the math and decided on thiscreamy vegan leek and potato soup. 1tbsplemon juice: For a touch of brightness and acidity. Leeks are related to onions but have a milder, earthier flavor that tastes like spring incarnate. , omit to make oil-free and use a splash of water instead. 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. 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! Add the garlic and thyme and cook for another minute. Stir in lemon juice and add additional salt, to taste. Bring to a simmer. Well done very creative. The only appropriate way to cope with a blanket of snow that shows up 8 weeks before it's welcome is to make soup. 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. To reheat, transfer to a small pan and warm gently over medium-low heat. The white miso and coconut cream made what is usually sort of a boring soup into a savory, delicious one.. 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. Add the riced cauliflower, diced potato, and 5 cups of vegetable broth and stir well. Your email address will not be published. However, when they are boiled and blended in a soup, the leek greens are perfectly fine to eat. cup coconut milk Instructions Wash and prep all ingredients according to the ingredient list. Stir well. Next, add the chopped peppers and cook for 3-4 minutes, followed by the garlic, ginger, and chilli. If yes, how much. Saute the onion on medium-high heat until fragrant. Thanks so much! Hey there, Im Caitlin! Take out the thyme and the bay leaves and use an immersion blender to blend the soup. Yes. I might add in some extra greens like spinach or kale next time to build in some stealth nutrition. Fairly new to the vegan world, trying my best to stay away from meat. As an Amazon Associate I earn from qualifying purchases. Creamy Vegan Broccoli Soup It's made with simple ingredients and gets its vibrant green color from the leek greens! Add garlic and leeks and saute until the leeks start to soften, about 4 minutes. You can make this vegan by simply substituting with plant-based milk. Add diced potatoes and garlic slices. STEP 3 - Add the non-dairy milk gradually, then the broth, making sure to work out any lumps as you go. 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!) Delisioso!!! The result is this simple yet luscious leek and potato soup. Glad you love it, Ulli! You can use up the remaining coconut water in other recipes, smoothies, or oatmeal. I love this soup !! 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! Into a large pot, over medium heat add your olive oil and cook for 30 seconds. 2. Now take an immersion blender or add the sauce to your high speed blender and puree the soup. 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! Add the sliced leeks and saut for 7 to 10 minutes until they are soft and just starting to colour on the edges. They are incredibly quick and easy. Then add sweet potatoes and carrots and fry briefly. Defrost overnight in the fridge. Add sliced leeks and garlic and saut them until soft without color. Using an immersion blender, puree the soup until smooth. 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) 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. Leftovers can be stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months. It will take around 10-12 minutes for the instant pot to preheat. 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. Thanks for a great recipe! Want access to my Exclusive Meal Planning Tips & Printables page? Contrary to popular belief you actually can eat the green part of the leeks. 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Boil for about 10 minutes or until the potatoes are fork-tender. Cook for around 15 minutes. Im also going to sign up for more of your recipes. Use an immersion blender to pure the soup. 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 I mean, it's so hearty and delicious, and I'm admittedly pretty impressed with what you've done while avoiding dairy. 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. 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. Heat oil in a large pot over medium heat and add the onion. Stir well and cook for 2 minutes. Keep us posted on how you enjoy everything! Rate it & leave your feedback in the comments section below, or tag. Saut for 3 minutes, then add garlic, celery, carrots, potatoes, and all spices. 3 cups chicken broth (or substitute with vegetable broth if wanting to make recipe vegetarian or vegan) tsp. Add the leeks and minced garlic, season with a pinch of salt and pepper, and cook until leeks are tender. ), Vegan Oatmeal Raisin Cookies (Healthy, Easy, & Oil-Free), (Or add a few sprigs of fresh thyme to the soup and remove before blending.). Love the addition of coconut cream, its so rich and delicious in soups. Cut the white/light green part of the leek in half lengthwise. Add garlic, ginger, and turmeric. It's also perfect for picky kids or people with textural sensitivities. This creamy Vegan Potato Leek soup is packed with cozy flavor, and naturally vegan! Season with salt and pepper to taste. When the potatoes are cooked through, remove the soup from the heat. Don't over-blend it. Add the chopped bite-sized potatoes and reserved leeks and bring the soup to a simmer. Cook for another 15 minutes. Add garlic and ginger and saut for a further minute. Chickpea & Vegetable Coconut Curry Soup It was perfect for a cold day. Heat the oil in a large pot or dutch oven, then add the leeks and garlic. Add leeks, celery, and carrot along with a couple pinches of salt and pepper. Add the lemon juice and taste 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. 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? Reheat on the stove top or in the microwave. 2. I'd make it again but I'm eager to try your other potato soups. Add the lemon juice and stir to combine. Step 3. When it is hot, toss in the celery, carrots, and onions. It makes it much simpler to just have to go out and pick up 2. Nutritional information is provided for convenience & as a courtesy. Thank you for this delicious recipe, my husband and I really enjoyed it! 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. Thanks Leslie! The combination of the different flavours is just perfect! Heat the olive oil in a large soup pot over medium heat. Peel and dice the potatoes and add them to the saucepan. Serve in a soup bowl and enjoy! Remove the bay leaves from the soup. I had made some boring potato leek soup, wanted to find something to jazz it up. I make croutons by spraying sliced bread with oil or smear with vegan butter and toast them in the toaster. While the dark green portion of leeks looks attractive, its actually too fibrous and dense to eat. Without any coconut milk! 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. Something delicious for your inbox: 5 days of cozy soups FREE! Stir well. The data is a computer generated estimate so should be used as a guide only. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. 4. We used to eat potato soup at least once a month, now we have this instead! Your email address will not be published. We topped our bowls with Daiya cheddar style shreds for a cheesy twist. 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. This soup comes together fairly simply, and with mostly hands-off time. Nice and creamy! Your additions sounds great! Other optional garnishes include thyme, chives, or microgreens. I went vegan approximately 3-4years ago and have struggled to find a substitute for cow's milk/cream in soups. It's so creamy, cozy and comforting as well as quick and easy to make. Add all remaining ingredients to the pot except for the coconut milk and bring to a boil. 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. Serve topped with vegan cheddar shreds (totally optional - we used Daiya) alongside some crackers or crusty French bread spread with Earth Balance. , or other creamy, unsweetened, unflavoured plant milk. That creaminess usually comes from well cream. Add the olive oil and leeks to a large stock pot over medium-high heat. Heat vegan spread in large soup pot or dutch oven until melted and foaming. I think it can also depends on the brand of miso you use. Add the potatoes, herbs, coconut milk, and water. Coconut cream should be good in the fridge for about 5 days. If you have never worked with leeks before, be sure to read these instructions. Going to the store and making this today for dinner, thanks Caitlin! It's October 12th and I am so not okay with winter invading my favourite and most fleeting season. This soup unfortunately did not come out right when I made it. When in doubt, blend in 2 batches. There's no cream or any dairy ingredients needed. Im not vegan so used chicken stock. Your email address will not be published. Add the broth and water. Step : Heat some oil in a large pot and saut the onion for about 3 minutes or until translucent. Miso is a great addition to vegan dishes to add a little depth . I will definitely be trying more of your recipes. My kind of start to soup season right here. 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. Not the ones Ive typically seen Usually its white when I see it! Wash and slice sweet potatoes into small cubes. I soak the cashews 15 min in water Ive boiled . Cook them for 5-10 minutes or until golden. Cant wait to make this again. Thank you for the review. Perfect for an entre soup, side, or starter. Transfer the contents of the soup into a blender. Remove the inner plastic part of the lid and place a kitchen towel lightly over the top when blending to allow venting. 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! This is exactly what I needed on a cold day! Disclosure: This post may contain affiliate links. Serve warm or cold with a tablespoon of vegan yogurt or cream and other garnishes. This is going on my favorites list. As for your comments on this soup, thank you! 2022 From My Bowl. 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. Add water, coconut milk, bay leaves, salt and chilli flakes and bring to a simmer. Just made this for lunch on a cool January daybest potato leek soup I've ever had! Im going to start adding it to all sorts and see what happens. Congrats on getting into veganism! Great job! Either use an immersion blender to blend the soup in the pan, or scoop out into a blender in batches to blend until smooth. I added a couple of bay leaves in lieu of the miso paste and it was scrumptious. 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? Russets are the perfect potato for a creamy soup, such as this one. (You can't see it in the photo, but there was quite a lot of sand and dirt in this leek). Return the soup to the pot and stir to combine. So creamy and yummy. Defrost in the fridge or the microwave before reheating. Absolutely perfect in every way. Other herbs and spices: You can definitely use other or more herbs than I did in the recipe. Bring the soup to a boil and then reduce the heat to medium low. Your email address will not be published. Add veggie broth. I can't get enough of coconut cream in soups, so good! Instructions. Bring to a low boil, then reduce the heat to a simmer and cover. Blend the soup in a. Pin it! 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. 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 Slice the trimmed leeks longways down the middle, then slice into small half-moon pieces. Add in the diced potatoes, cannellini beans and vegetable stock and stir to combine. 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! Thanks, Caitlin! Im also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon. About a quarter cup (60mls) of water should be sufficient. Cook the Soup: now add the potatoes, water (or broth), and "better than bouillon" to the instant pot. Saut for 2-3 minutes. Saute onion, garlic, and leek. Sara Klimek Step 2 Then, add the fresh dill, parsley, white wine vinegar and salt into the pot. Feel free to leave the soup chunky if you prefer though. Once the veg has softened, add the cubed sweet potato, cumin, and smoked paprika. STEP 3: Finely chop the onion. In a large saucepan, heat oil over medium-high heat. Cook & simmer. Once hot, add leeks and saute until limp and golden brown, stirring occasionally, about 5 minutes. Im also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon. Snow sounds pretty dreadful in October! Heat the oil in a large, heavy-bottomed saucepan and add the onion, leek, celery and garlic. Don't let it boil. (I also like to add a few sprigs of thyme, but this is optional.) Let that simmer about 15-20 minutes or until the potatoes are super soft. Thanks for your recipes. Thank you Joe. Use a knife and stab in the potatoes. In fact, this is a great way to keep the leek greens from going to waste. Pour into bowls and garnish with chopped rosemary. This soup is best served with crusty french bread slathered with Earth Balance. Cook on medium heat for 3-4 minutes until onions begin to soften. Taste to adjust seasonings. Stir in the potatoes and pour in the water. Turn the heat down to low and let the soup simmer for 12-15 minutes or until the potatoes are very tender. Blend on high speed until the soup is completely smooth. Once the oil is hot, add the onion and cook, stirring every so often, for 5 minute or until soft and translucent. Sure! The trick to making them sweet and delicious is to slowly saut them. 6 Medium Potatoes (2.2lb/1kg) peeled and chopped* 2 Bay Leaves 4 cups Vegetable Stock/Broth (960ml) 14 ounces Coconut Cream (400ml, 1 can) Unsweetened* Sea Salt and Black Pepper to taste Fresh Chives Chopped Instructions Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and saut until softened. Use only the concentrated cream portion from a chilled can of coconut cream (not milk) to reduce the coconut flavour while retaining creaminess. Then return it to the pan to warm through before serving. ), Toss in the potatoes, broth, and coconut milk, then. 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? ), Buffalo Cauliflower & Chickpea Casserole (Dump-and-Bake), The EASIEST Crispy Tofu Recipe (Only 3 Ingredients! Love the additions you made . Saut for a further one minute. 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. Pour 200 ml of Can coconut milk and season to taste with: 1 tbsp of soy sauce, garlic powder, and Himalayan salts. To make Creamy Vegan Potato Soup: Roughly chop up the onion, carrots, celery, and potatoes and garlic. The trick to making this soup creamy, velvety, and rich is thoroughly blending it. Leeksare in the allium family and have a sweet and onion-y flavor reminiscent of a mild green onion. Cover the pot, turn the heat up and bring the broth to a boil. Blend on high until smooth and creamy. If there is no resistance, the potatoes are cooked. Welcome! Just curious?! This recipe has rich and complex flavors, but only takes about 40 minutes to make. Don't over-blend or you will activate the starch in the potatoes and affect the texture of the soup. Saut until the leeks are tender, which will take about 4 minutes. 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 vegan leek and potato soup is creamy, healthy, and only takes 40 minutes to make. Just a bit of coconut milk is enough to make the soup creamy, without having it taste like coconut. 1/2 cup low fat coconut milk; 1/2 cup leek, finely chopped; 1/2 tsp cumin; 2 Tbsp chopped fresh parsley; METHOD. Hi- love all your recipes. Tag #simplyquinoa on Instagram with your creations! Stir in the garlic. Add the leeks, onion, garlic, herbs, salt, pepper to a large pot and saute over medium-high heat for about 5 minutes. Leeks can have quite a harsh flavor. Add them to the cooking pot and mix well. Made this today and the whole family loved it. It might also be the cooking time of the potatoes and/or the type of potatoes used! You can also microwave it for a few minutes if you prefer. Can you tell us what brand of miso you like best? Let the vegetables sweat over a low heat until they are softened but not browned. Delicious! The soup was absolutely amazing and so full of flavor! It should take about 10 minutes max. This Vegan Leek & Potato Soup is velvety, smooth, and satisfying. Perfect for a snowy quarantine day. Using an immersion blender, blend soup until completely smooth. This Leek and Potato Soup comes together quickly and easily in one pot. 2. Have a question? Required fields are marked *. Theres nothing like a comforting bowl of soup to cheer you up on a gloomy day, and thisVegan Potato Leek Soupis no exception! Bring to a boil, then reduce heat to a simmer. I also recommend some fresh crusty bread and butter on the side for dipping. Step: Peel and cut the pumpkin, the potatoes, and the carrots into medium cubes. If you plan to serve this as a side dish or starter, you will probably have 10 to 12 servings. I like to serve mine with a side of crusty bread. If you want a potato soup with pieces, take out half of the soup and then puree. Hi there! Vegan Thanksgiving-Style Smashed Potatoes. THANK YOU so much for this wonderful soup. Hi Lisa! 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. Lots left for future meals and for my 11 year old daughters thermos for school!!! I made this with yukon gold potatoes instead of russet. Lol! Add garlic, thyme, and sage and cook, stirring frequently, for another minute. Gather them together in a bunch and roughly chop them into thin strips. to get you back on track within 72 hours! Bring to a boil, then cover and reduce heat to low. Set both aside. My potatoes may have been too large for the rest of the soup. 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. Stir for one minute. Stir in cashews and cook another minute. Your email address will not be published. 6. Perfect for a gray drizzly day; warm, delicious and very comforting. Amazing thank you so much! For these you will need some stale bread, olive oil, salt and pepper. curry 1 tsp. Thank you for sharing. Once the leeks are chopped, place the parts you will be using in a bowl of cool water. Cook for 3 minutes. Bring the soup to a boil, then turn down to simmer and cook until potatoes are just tender, about 15 20 minutes. And be sure to join my mailing list for more deliciousness! Plant based milks just didn't taste creamy, plus the flavor was just wrong. Mash vegetables coarsely using a potato masher. Thank you, Vidya! Stir in the pumpkin, sweet potato, and vegetable broth. That's so great to hear! Loaded Baked Potato Soup. Thank you for following A Virtual Vegan! Nut-free folks should consider experimenting with them. Yes! Increase the heat to high and bring the soup to a boil. 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 the vegetable broth, coconut nut milk, potatoes, salt and pepper, thyme, and bay leaves. I had a 'Facebook memory' today from a couple of years ago showing over a foot of snow from a blizzard! With a weeks worth of simple and healthy meals, Eat Clean will help you see just how easy living a life full of whole foods can be. and it was a hit! 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. We're just having non-stop rain right now and I miss the snow. Saute for two minutes until the mushrooms release their moisture and soften. I made this for lunch today. Preferably a soup thatisas delicious as it is simple, and twice as comforting. Just made this today (sans miso.too spendy) and it is amazing!!! The BEST vegan cream soup to date. Cube the potatoes. Raise heat so it starts to simmer. 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). Absolutely fabulous!!! Learn how your comment data is processed. So happy you enjoyed it!! Once hot, add olive oil and chopped garlic. I'm not sure why it would take 3 hours to saute the leeks? Add the mushrooms followed by the leeks. Reserve approximately - of the leeks. This butternut squash potato leek soup is basically comfort in a bowl. Once the oil is shiny, add the sliced leeks, and saut them for 2 minutes. Boil uncovered for about 10 minutes, or until the potatoes are fork-tender. As long as the miso disperses into the soup without any chunks, you're good to go! Instructions. Adjust the consistency with vegetable broth if needed. To the pot, add your leeks, onion and celery. Add the broth, water, potatoes, and thyme to the pot. Quite delicious!!! . I love creating simple and comforting vegan food for the whole family. Heh. For this recipe, we are also using leek greens. Vegan Leek and Potato Soup. In a pot, saut the chopped leek in a little oil until golden and add the cumin. Save my name, email, and website in this browser for the next time I comment. Vegan Coconut Penne Primavera Give it a quick taste before serving and adjust the seasoning as necessary. Submerge the sliced leeks in a bowl of cold water. . Use your hand to break apart the layers and separate the dirt from the plant. Heat the oil in a soup pot over medium heat. This healthy potato leek soup tastes rich and creamy but is good for you. . Required fields are marked *. Sunflower seeds can make a nice cashew sub, though they dont get quite as smooth. This vegan potato leek soup recipe requires just 5 simple ingredients that are cheap (inexpensive) and easy to find. Vichyssoise is the French name for potato leek soup when it's served cold. Absolutely love this soup. Remove the bay leaf and thyme sprigs. Here are a few things you can do to make sure that your vegan leek and potato soup is creamy, flavorful, and perfect. Simmer the soup for 10-12 minutes, or until the potatoes are tender. Added in some tofu to the mix - sauteed with the leeks, potatoes, etc. Print Recipe Pin Recipe Prep Time 10 mins Cook Time 40 mins Course Lunch, Main Course, Soup Vegetable Pot Pie with Vegan Biscuits Cook just another minute or so until wilted. Save my name, email, and website in this browser for the next time I comment. Leeks grow up in the ground in layers, so you will need to chop the leeks and then thoroughly wash them to remove any dirt or debris that's stuck between the layers (see a full tutorial below). Add the potato and stock and simmer until the potatoes are fork soft. Tips for prepping and cleaning the leeks are included in the post. Yes! Heat oil in a large pot over medium-high heat. Hey there! Blend. Some are a little more mellow and blend in better. Required fields are marked *. Add to the pot, followed by vegetable broth and coconut milk. 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. I have added nutritional yeast to the soup and hope to use it as a cheese sauce for another recipe tomorrow! Serving suggestions: chives or green onions, croutons, chopped parsley, etc. I made this soup tonight and it was really good. Add the potato and stock and bring to the boil. 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. This soup is satisfying enough for an entree, but light enough for a starter or side. This vegan twist on classic potato leek soup is easy to make in 30 minutes with just simple 10 ingredients. Heat a pot on medium and add a tablespoon of olive oil. So good! Once the leeks have become almost like mush, add your cubed potatoes and 4 cups of low sodium veg broth. Cook for another 10 minutes, on medium heat. Sorry, I can never leave well enough alone!!!! 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) Saute another 2 minutes. Put the potatoes in the pot, and add the salt and pepper. Roughly dice the onion and chop the garlic. 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. Thank you. Pour in the vegetable broth + bay leaves and bring the soup to a boil. I'm jealous of your west coast "winters", I really am. What do you suggest be done with the remaining coconut cream? Drain potatoes and chop approximately of them into bite-sized pieces. On day 2 I added some Daiya cheddar and some chopped amaranth greens from the freezer. A good rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs. Add the garlic and cook it for another minute. Anyway, weather-bragging aside, this sounds SO SO SO good. Adjust the seasonings if necessary. Store the soup in an airtight container in the fridge for up to 4 days, or in the freezer for up to 1 month. Thanks for commenting! 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. A cozy and comforting recipe everyone will enjoy. A food blog with fresh, zesty recipes. Return the soup to the pan and heat gently over a medium low heat until piping hot, then serve. Add all the rest of your ingredients to the pot and bring to a boil. Pour 1 liter of water and add 1 tbsp of vegetable vegan Bouillon powder. Otherwise it was a lovely soup for a dairy free friend. 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. Your email address will not be published. Keep warm with more of our favourite vegan soup recipes: A creamy vegan potato and leek soup with chunky bits of potatoes and leeks. I highly recommend using light coconut milk if at all possible, but if you prefer not use it, substitute another creamy plant milk. Traditionally, the soup would be served with cold milk poured over the top. Manually release pressure immediately. Adjust seasonings to taste with more sea salt then stir in the spinach. Spicy Tofu & Potato Curry Stew Pour the vegetable broth into the pot, and add the bay leaves. 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