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vegan potato leek soup no coconut milk
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vegan potato leek soup no coconut milk
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vegan potato leek soup no coconut milk
vegan potato leek soup no coconut milk
Easy Chickpea Curry Soup 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. 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. Some miso pastes are really thick and hard to mix in so adding hot water helps with that. Tag @ilovegan on Instagram and hashtag it #ilovegan. I've updated it with new photographs, new content and a video and am now republishing it for you. When heated, add sliced leek and stir-fry for a minute, until the leeks turn a bright green color. Bring the soup to a boil and then reduce the heat to medium low. Add the vegetable broth, bay leaf, salt, and pepper. Season with salt and pepper to taste. Bring to a simmer. The secret, he told me, was including to usually discarded leek greens. Turn the heat down to low and let the soup simmer for 12-15 minutes or until the potatoes are very tender. For this recipe, we are also using leek greens. We did the math and decided on thiscreamy vegan leek and potato soup. Made this today and the whole family loved it. Tag #simplyquinoa on Instagram with your creations! I like to serve mine with a side of crusty bread. We love eating really great (vegan) food + promoting veganism in a friendly and relaxed way. So unlike other vegetables, you want to chop the leek before washing it. Thank you for sharing. Pour 200 ml of Can coconut milk and season to taste with: 1 tbsp of soy sauce, garlic powder, and Himalayan salts. Copyright 2020-2022 No Sweat Vegan on the Foodie Pro Theme, Vegan Chick-fil-A style Tofu Nuggets with Vegan Honey Mustard Sauce (Oil-free! Increase the heat to high and bring the soup to a boil. I also want to thank you for leaving such thoughtful comments, other bloggers should take note (myself included.) Saute until the potato chunks soften slightly, about 8 minutes. I used coconut milk and a little bit of coconut cream and it didnt clash with the vegetable flavors at all. curry 1 tsp. On day 2 I added some Daiya cheddar and some chopped amaranth greens from the freezer. Home / RECIPES / Main Dishes / Soups & Stews / Comforting Vegan Potato Leek Soup. Add the onion and leek, and cook for a few minutes, until soft. Turn off the heat and uncover. Add the chopped bite-sized potatoes and reserved leeks and bring the soup to a simmer. To the pot, add your leeks, onion and celery. Can I use dry thyme instead of a fresh thyme. The miso and coconut cream took the soup to new heights. Love your recipes! Thank you, Vidya! ), Toss in the potatoes, broth, and coconut milk, then. The leeks and onions will release their liquids, so you shouldn't need oil, but you can add 1 tablespoon if you choose. That's so great to hear! Bring to a steady simmer. Just leave a comment below and I'll get back to you ASAP! Into a large pot, over medium heat add your olive oil and cook for 30 seconds. I think it can also depends on the brand of miso you use. They are flavorful and rich in vitamins and minerals. Stir in cashews and cook another minute. The soup will get extremely creamy; make sure to keep stirring or a skin will form on the top. Chicken; Dairy; Drinks; Eggs; Fish; Gluten; Meat; Paleo; Pasta; Salad; Cooking Made Easy 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. Serve the soup with a drizzle of unsweetened vegan yogurt or cream. Add the leeks and minced garlic, season with a pinch of salt and pepper, and cook until leeks are tender. This is a really simple and quick vegan soup recipe to make. 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! Add the potato, pour over the stock, bring to a simmer and cook until the potato is soft and just beginning to break down. 1 tablespoon vegan butter , omit to make oil-free and use a splash of water instead. Ilovechunkysoups so this oneis loaded with tender potato chunks and finely sliced leeks, but youcan also pure it if you prefer silky smoothsoups. 8. To make Creamy Vegan Potato Soup: Roughly chop up the onion, carrots, celery, and potatoes and garlic. Add the the garlic and cook for another minute. Leeksare in the allium family and have a sweet and onion-y flavor reminiscent of a mild green onion. You can also use it up in smoothies or in coconut whipped cream (great with berries and granola or for topping desserts!) Perfectly creamy goodness. You can keep this soup in the fridge for up to 4 days. Heat the oil in a large pot or dutch oven, then add the leeks and garlic. Turn the heat up and bring it to a simmer. Can you tell us what brand of miso you like best? Your email address will not be published. Chop, wash, and rinse the leeks (if you need help, see instructions above). I love creating simple and comforting vegan food for the whole family. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. This makes blending easier which reduces your chances of over-blending. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. 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! Thank you. Stir in the pumpkin, sweet potato, and vegetable broth. Simmer until the potatoes are tender. Cut the white/light green part of the leek in half lengthwise. Add the potatoes, white beans, bay leaves, thyme strings, salt, black pepper, and vegetable broth. It will take around 10-12 minutes for the instant pot to preheat. 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. Pour in the vegetable broth + bay leaves and bring the soup to a boil. Because russets are so high in starch, they add a thickness to the soup. 2. It's made with simple ingredients and gets its vibrant green color from the leek greens! . I love this soup !! 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. Gather them together in a bunch and roughly chop them into thin strips. Probably because it doesn't really come with snow. Add veggie broth. ), Buffalo Cauliflower & Chickpea Casserole (Dump-and-Bake), The EASIEST Crispy Tofu Recipe (Only 3 Ingredients! It tastes like a combination of baked potatoes with gravy and my daughter said it reminded her of clam chowder without the clams! Cook just another minute or so until wilted. Turn off saut function. Butternut squash, leeks, golden potatoes, fresh thyme, fresh sage, fresh rosemary. 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 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. 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. Add the sliced leeks and saut for 7 to 10 minutes until they are soft and just starting to colour on the edges. Add leeks and saute for another few minutes. Add the garlic and thyme and cook for another minute. This soup packs a rich, hearty, mouth watering flavor, despite not using any dairy ingredients. Don't over-blend your soup or you will activate the starch in the potatoes and your soup will get an odd gluey texture. And another 10 minutes of cooking. Transfer the contents of the soup into a blender. Make sure not to get a bay leaf in the blender! Just made this for lunch on a cool January daybest potato leek soup I've ever had! That's great Carol! It is amazing! It makes it much simpler to just have to go out and pick up 2. Boil for about 10 minutes or until the potatoes are fork-tender. Taste and adjust the seasoning with salt and pepper. I added vegetable broth and coconut milk to give the soup a creamy, mildly sweet flavor. Step 1: Prepare Ingredients. Sunflower seeds can make a nice cashew sub, though they dont get quite as smooth. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. Stir in lemon juice and add additional salt, to taste. salt tsp. We've got lots of recipes where you can use up extra coconut cream! Store the soup in an airtight container in the fridge for up to 4 days, or in the freezer for up to 1 month. Add the broth, potatoes, and optional sprigs of thyme to the pot. We're talking a hug in a bowl kind of soup. It will turn out good whatever the size of your leeks. Sautee for about 5 minutes, stirring occasionally to keep everything from sticking. Step : Heat some oil in a large pot and saut the onion for about 3 minutes or until translucent. Remove the bay leaf and thyme sprigs. Once the leeks are chopped, place the parts you will be using in a bowl of cool water. Add the broth and water. 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. Im not vegan so used chicken stock. 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. To the pot, add your potatoes and stir the ingredients till well combined. Take out the thyme and the bay leaves and use an immersion blender to blend the soup. Preferably a soup thatisas delicious as it is simple, and twice as comforting. Saute another 2 minutes. Reserve approximately - of the leeks. What do you suggest be done with the remaining coconut cream? Ill have to give that a try . This recipe is delicious. In fact, making it a day in advance will even heighten the flavors. Once the veg has softened, add the cubed sweet potato, cumin, and smoked paprika. Leftovers can be stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months. Thank you! Add the broth. Definitely! Then add one cup of water and the potato chunks to the pot with the bay leaf, lentils and stock. I also recommend some fresh crusty bread and butter on the side for dipping. 13 Comments. 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 This soup is best served with crusty french bread slathered with Earth Balance. Leeks can have quite a harsh flavor. Spicy Tofu & Potato Curry Stew Turn off heat and blend soup until creamy using a handheld immersion blender .*. I went vegan approximately 3-4years ago and have struggled to find a substitute for cow's milk/cream in soups. Adjust the seasonings if necessary. Added in some tofu to the mix - sauteed with the leeks, potatoes, etc. and it was a hit! Thanks for stopping by! Oh my!!!! Next, add the chopped peppers and cook for 3-4 minutes, followed by the garlic, ginger, and chilli. You can use up the remaining coconut water in other recipes, smoothies, or oatmeal. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Bring to a low boil, then reduce the heat to a simmer and cover. Let the vegetables sweat over a low heat until they are softened but not browned. Other herbs and spices: You can definitely use other or more herbs than I did in the recipe. Cook the Soup: now add the potatoes, water (or broth), and "better than bouillon" to the instant pot. Cover and bring to a boil, then uncover and reduce heat. Run the leek under water, making sure to open up each layer of the leek to check for any hidden dirt. With an immersion blender, blend until the soup is fairly smooth. Thanks for your recipes. 3. This soup unfortunately did not come out right when I made it. 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. 9. STEP 2: Slice the white and light green parts of the leek and rinse them well. I have overcooked this before and it comes out super gummy. Thank you SO much for commenting! Save my name, email, and website in this browser for the next time I comment. Aw, I'm glad this potato and leek soup was to your taste! Like it very much. Quite delicious!!! Manually release pressure immediately. Heat the butter in a soup pan over medium heat. Remove the bay leaves from the soup. This vegan twist on classic potato leek soup is easy to make in 30 minutes with just simple 10 ingredients. Stir often and scrape the bottom to make sure nothing sticks. We live in Alberta, Canada. Amazon / Book Depository / Books-A-Million / Barnes & Noble / Indigo. Instructions. 2. Simmer until the potatoes are fork-tender. Im inspired thank you , Glad you enjoyed the soup Kelly! The BEST vegan cream soup to date. Once the oil is hot, add the onion and cook, stirring every so often, for 5 minute or until soft and translucent. Use only the concentrated cream portion from a chilled can of coconut cream (not milk) to reduce the coconut flavour while retaining creaminess. You can have them baking while the soup cooks or make them up to a few weeks before. Congrats on getting into veganism! Here's how it's done: If you'd like to make the optional croutons see my how to make vegan croutons post. Cook the potatoes until they are starting to fall apart. Sara Klimek Step 2 to get you back on track within 72 hours! Thank you for following A Virtual Vegan! Fall, please come back. Add the lemon juice and taste the soup. Planning on making this tomorrow. Your email address will not be published. My kind of start to soup season right here. Remove 2 cups of the soup and blend in a high-powered . There's no cream or any dairy ingredients needed. Pin it! Perfect for an entre soup, side, or starter. Vegan Thanksgiving-Style Smashed Potatoes. Serve the soup, and garnish with rosemary. Heat the oil in large saucepan or dutch oven. 7. 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. I soak the cashews 15 min in water Ive boiled . 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. Without any coconut milk! Add the whole potatoes and vegetable broth to the remaining leeks/garlic in the sauce pan. Add sliced leeks and garlic and saut them until soft without color. You can make this vegan by simply substituting with plant-based milk. Copyright 2022 A Virtual Vegan- All Rights Reserved. So delicious with crusty bread and butter for dunking, and/or a tumble of crispy, golden vegan croutons! In a large saucepan, heat oil over medium-high heat. Add the light coconut milk, nutmeg, seasonings and fresh or dried thyme. Theyre in season from late winter to early summer so if you see them at your grocery store, give them a try! 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. 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) Heat a pot on medium and add a tablespoon of olive oil. , or other creamy, unsweetened, unflavoured plant milk. I made this soup tonight and it was really good. If you end up with any leeks leftover I recommend you try my Risi e Bisi recipe next. Return the soup to the pot and stir to combine. If you have never worked with leeks before, be sure to read these instructions. Cook them for 5-10 minutes or until golden. I'm so glad you enjoyed it . Just make sure to store it in an airtight container, and then reheat on the stove top or in the microwave. Step: Peel and cut the pumpkin, the potatoes, and the carrots into medium cubes. Chickpea & Vegetable Coconut Curry Soup 3 cups chicken broth (or substitute with vegetable broth if wanting to make recipe vegetarian or vegan) tsp. I picked up the ingredients almost immediately and made it last night and it was AMAZING!! Wash and slice sweet potatoes into small cubes. Remove from the heat, add the coconut milk, nutmeg, salt, pepper, and thyme. Adjust seasonings to taste with more sea salt then stir in the spinach. Or you can make a big batch and portion it out for a week's worth of lunches. Love it! After 5 minutes, the leeks and onions will smell fragrant and be translucent. Add diced potatoes, thyme, bay leaves, and vegetable broth. Thanks! Add the diced potato and vegetable stock. Add chopped potatoes, broth, water, and salt to pot, and bring to a boil. How To Make Vegan Potato Leek Carrot Soup? Simmer over medium-low heat for 15-20 minutes with a lid on, until the potatoes are very soft. Submerge the sliced leeks in a bowl of cold water. Cashews are full of healthy fats, and when blended up they have a similar richness to heavy cream. Have you tried the potato leek soup in the instant pot? Ill definitely be making this one again. Keep us posted on how you enjoy everything! Cook for around 15 minutes. Have a question? Im also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon. Reduce heat to medium and cover pot with a lid. Cook for 3 minutes. 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. You will not taste the coconut, I promise! Plant based milks just didn't taste creamy, plus the flavor was just wrong. Add the broth and potatoes. Hey there! As for your comments on this soup, thank you! Start by removing the bottom stem and trimming to tips of the greens off the top. Its full of hearty carbs from the potatoes, which is balanced by the fresh kick of leeks. Gluten Free! Here's what you need: STEP 1 - Saut the onions, celery, carrots and garlic. 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. The white miso and coconut cream made what is usually sort of a boring soup into a savory, delicious one.. 5 Secrets to Making Plant-Based Made Simply >> download guide. Add in the diced potatoes, cannellini beans and vegetable stock and stir to combine. STEP 4 - Add the bay leaf and potatoes. Mash vegetables coarsely using a potato masher. Finally, if you make this recipe and decide to share it onFacebookorInstagram, dont forget to tag me@FromMyBowl+ #FromMyBowl! Don't over-blend it. Step 3. Peel and slice garlic. Plain ol' saltines! 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. Stir in the potatoes and pour in the water. Bring the soup to a simmer, add a good pinch of sea salt and cover with a lid. I'm going to gloat a little here, but hey - I did my time in the world of snow. 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 Heres how. One of my favourite vegan soup recipes! . Add the vegetable broth, coconut nut milk, potatoes, salt and pepper, thyme, and bay leaves. We cant wait to see! Second best option? Other optional garnishes include thyme, chives, or microgreens. I made this with yukon gold potatoes instead of russet. Perfect for a snowy quarantine day. Add the leeks and celery and cook, stirring occasionally, until the leeks have completely cooked down. Add garlic and ginger and saut for a further minute. Cover the pot, turn the heat up and bring the broth to a boil. Cook for 15 minutes or until the largest potato feels tender in the center (when poked with a fork). Vegetable Pot Pie with Vegan Biscuits Stir and bring to a boil. A good rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs. Thanks for a great recipe! Close and seal the lid. You won't be using these so you can discard them or save them as scraps for making a broth. Carefully transfer the leeks to a mesh strainer and rinse again under running water to remove any last traces of dirt. A food blog with fresh, zesty recipes. Let that simmer about 15-20 minutes or until the potatoes are super soft. Keep warm with more of our favourite vegan soup recipes: A creamy vegan potato and leek soup with chunky bits of potatoes and leeks. This vegan leek and potato soup recipe is creamy, rich, and mouth watering, and takes only 40 minutes to make. Yes. cup coconut milk Instructions Wash and prep all ingredients according to the ingredient list. Saute for a couple of minutes until garlic starts to brown. This is going on my favorites list. Lots left for future meals and for my 11 year old daughters thermos for school!!! Im going to start adding it to all sorts and see what happens. Thanks for the recipe! Miso is a great addition to vegan dishes to add a little depth . I hope you enjoy it. Use your hand to break apart the layers and separate the dirt from the plant. Wash and peel potatoes, then cut them into 1 (2.5cm) cubes. Drain potatoes and chop approximately of them into bite-sized pieces. Coconut cream should be good in the fridge for about 5 days. Then, add the chopped potatoes and minced garlic. This will take about 12 to 15 minutes. Stir well. So creamy and yummy. I recommend serving a bowl of this soup on a cold evening, topped with some garlic and rosemary gluten-free croutons. I recommend chopping off the root and the green parts, then cutting the remaining stem in half. 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! There is no gram measurement for the leeks because there's no need to be absolutely precise with this recipe. My goal is to give you the confidence to cook amazing vegan food from scratch. Allow soup to simmer for 20 - 25 min until potatoes are . If you have whole leeks, trim off the base and the dark green parts. Fairly new to the vegan world, trying my best to stay away from meat. Yes, a hearty and flavourful soup for these "winterfall" days---I love it! You can also microwave it for a few minutes if you prefer. Cook for 12-15 minutes, or until potatoes are tender. 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. Stir in the garlic. The soup was absolutely amazing and so full of flavor! Required fields are marked *. Then the leeks are ready to go! That creaminess usually comes from well cream. Theres nothing like a comforting bowl of soup to cheer you up on a gloomy day, and thisVegan Potato Leek Soupis no exception! Add to the pot, followed by vegetable broth and coconut milk. The trick to making this soup creamy, velvety, and rich is thoroughly blending it. This makes a ton of soup and it is very filling so it will last at least two days for smaller households. Just a bit of coconut milk is enough to make the soup creamy, without having it taste like coconut. Bring to a boil and lower to a simmer. Absolutely love this soup. Nice and creamy! Then, add the fresh dill, parsley, white wine vinegar and salt into the pot. Serve in a soup bowl and enjoy! Vichyssoise is the French name for potato leek soup when it's served cold. Hope that helps! Something delicious for your inbox: 5 days of cozy soups FREE! Stir well and cook for 2 minutes. . Add garlic, thyme, and sage and cook, stirring frequently, for another minute. I had a 'Facebook memory' today from a couple of years ago showing over a foot of snow from a blizzard! I highly recommend using full-fat coconut cream (not coconut milk you'd add to coffee). If you want a potato soup with pieces, take out half of the soup and then puree. Now pour in the vegetable broth and bring everything to a boil. A huge dose of fresh dill compliments the other flavors perfectly. 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). 3. 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. 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. Cook for about 20 minutes or so until the potatoes are cooked through. Tips for prepping and cleaning the leeks are included in the post. A blizzard in October? Pour into bowls and garnish with chopped rosemary. pepper 14 ounces lite coconut milk (1 can) Instructions Heat olive oil in base of Instant Pot on saute mode. It is so creamy and tasty, and it actually tastes like there is butter in there. Then reduce heat to medium-low and simmer, covered, for 25 minutes or until potatoes are fork-tender. Saut leeks and garlic. Then add sweet potatoes and carrots and fry briefly. Saut for a further one minute. Set both aside. STEP 4: Then heat some oil in a large pot and saut the onion for about 3 minutes. 1 can (12-14 ounces) of unsweetened coconut cream, coconut milk, or heavy cream. Enjoy! Saute for 3-4 minutes or until the leeks are soft and tender. 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. I'm not sure why it would take 3 hours to saute the leeks? Definitely! When it is hot, toss in the celery, carrots, and onions. Yay yay yay! Add them to the cooking pot and mix well. Sure! You can use either an immersion blender or stand-up blender with a vent to blend your soup at the end. 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. Hi Lisa! This vegan potato leek soup recipe requires just 5 simple ingredients that are cheap (inexpensive) and easy to find. Blend until smooth. Once the soup is simmering, add the miso paste and the coconut cream. Blend on high until smooth and creamy. So pleased you enjoyed it! Sorry, I can never leave well enough alone!!!! I love seeing your delicious recreations , Keywords: vegan leek soup, dairy-free potato leek soup, vegan leek recipes. Made it in the instant pot and it tasted like it had been simmering all day. Either use an immersion blender or transfer to a blender in batches and blend gently until just smooth. Cook for another 10 minutes, on medium heat. Saut for 2 more minutes. Topped this with your smoky tempeh! Nutritional information is provided for convenience & as a courtesy. Thanks! I find that the addition of celery enhances their flavor, so I like to add that too. Instructions. Add the potatoes. Start by trimming and discarding the root ends and trimming the tips of the dark green part where they are tough and scruffy. Its nice to meet you! For these you will need some stale bread, olive oil, salt and pepper. My husband even approved and hed like a piece of meat now and then. The miso adds umami to build up the flavour profile to mimic dairy in this recipe. I can't get enough of coconut cream in soups, so good! 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!) . 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. Simmer for about 15 minutes, until vegetables are tender. Add garlic and leeks and saute until the leeks start to soften, about 4 minutes. Your email address will not be published. I will definitely be trying more of your recipes. Notify me via e-mail if my comment is answered. Add the garlic and saute for one minute more. Add onion, garlic, and oil to medium-sized stock pot. In fact, this is a great way to keep the leek greens from going to waste. Heh. Blend about 1/4 of the soup using an immersion blender to create a thicker texture. Learn how your comment data is processed. Print Recipe Pin Recipe Prep Time 10 mins Cook Time 40 mins Course Lunch, Main Course, Soup This creamy Vegan Potato Leek soup is packed with cozy flavor, and naturally vegan! About a quarter cup (60mls) of water should be sufficient. 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The result is this simple yet luscious leek and potato soup. Add the vegetable stock, onion powder, white pepper powder (if using). It is so good!! Saute onion, garlic, and leek. Aw yuck! Add the coconut yogurt and optional vegan cheese and stir until dissolved. Bring to a boil, then reduce heat to simmer for 25-30 minutes or until the potatoes are soft and fully cooked. Great job! It might also be the cooking time of the potatoes and/or the type of potatoes used! This looks so easy! Learn how your comment data is processed. Add the potatoes, veggie broth, and non-dairy milk and stir well. It's also perfect for picky kids or people with textural sensitivities. The only appropriate way to cope with a blanket of snow that shows up 8 weeks before it's welcome is to make soup. Pour the coconut milk and cook for 15 minutes or until the potatoes are soft or to your taste. Leeks grow in the ground in layers and dirt usually gets caught between the layers. Saut for 2-3 minutes. Add leeks, celery, and carrot along with a couple pinches of salt and pepper. Cut the leek in half at the spot where the leek turns dark green and starts to spread. Don't let it boil. Feel free to leave the soup chunky if you prefer though. Lower the heat until the soup is simmering, and cook until the potatoes are tender, about 15 to 20 minutes. This recipe was originally published on January 5th, 2016. Step: Finely chop the onion and the garlic. Share a photo and tag us we can't wait to see what you've made! leek and potato soup, potato leek soup, vegan leek and potato soup, vegan potato leek soup, Vichyssoise. Once hot, add leeks and saute until limp and golden brown, stirring occasionally, about 5 minutes. 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. Thank you Joe. 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. If you're gluten-free simply use gluten-free bread. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Another brilliant recipe. 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 Thanks for commenting! Begin by prepping the minced garlic, chop the onion into a small dice, peel and chop the potatoes into large 2-3-inch chunks. We used to eat potato soup at least once a month, now we have this instead! 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. Keep those yummy recipes coming! That's it. (I also like to add a few sprigs of thyme, but this is optional.) Season to taste with: Himalayan salt, black pepper, and, nutritional yeast. 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. Serving suggestions: chives or green onions, croutons, chopped parsley, etc. This is such a simple soup to make. Serve topped with vegan cheddar shreds (totally optional - we used Daiya) alongside some crackers or crusty French bread spread with Earth Balance. /*Lol Omg Birthday Doll,
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Easy Chickpea Curry Soup 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. 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. Some miso pastes are really thick and hard to mix in so adding hot water helps with that. Tag @ilovegan on Instagram and hashtag it #ilovegan. I've updated it with new photographs, new content and a video and am now republishing it for you. When heated, add sliced leek and stir-fry for a minute, until the leeks turn a bright green color. Bring the soup to a boil and then reduce the heat to medium low. Add the vegetable broth, bay leaf, salt, and pepper. Season with salt and pepper to taste. Bring to a simmer. The secret, he told me, was including to usually discarded leek greens. Turn the heat down to low and let the soup simmer for 12-15 minutes or until the potatoes are very tender. For this recipe, we are also using leek greens. We did the math and decided on thiscreamy vegan leek and potato soup. Made this today and the whole family loved it. Tag #simplyquinoa on Instagram with your creations! I like to serve mine with a side of crusty bread. We love eating really great (vegan) food + promoting veganism in a friendly and relaxed way. So unlike other vegetables, you want to chop the leek before washing it. Thank you for sharing. Pour 200 ml of Can coconut milk and season to taste with: 1 tbsp of soy sauce, garlic powder, and Himalayan salts. Copyright 2020-2022 No Sweat Vegan on the Foodie Pro Theme, Vegan Chick-fil-A style Tofu Nuggets with Vegan Honey Mustard Sauce (Oil-free! Increase the heat to high and bring the soup to a boil. I also want to thank you for leaving such thoughtful comments, other bloggers should take note (myself included.) Saute until the potato chunks soften slightly, about 8 minutes. I used coconut milk and a little bit of coconut cream and it didnt clash with the vegetable flavors at all. curry 1 tsp. On day 2 I added some Daiya cheddar and some chopped amaranth greens from the freezer. Home / RECIPES / Main Dishes / Soups & Stews / Comforting Vegan Potato Leek Soup. Add the onion and leek, and cook for a few minutes, until soft. Turn off the heat and uncover. Add the chopped bite-sized potatoes and reserved leeks and bring the soup to a simmer. To the pot, add your leeks, onion and celery. Can I use dry thyme instead of a fresh thyme. The miso and coconut cream took the soup to new heights. Love your recipes! Thank you, Vidya! ), Toss in the potatoes, broth, and coconut milk, then. The leeks and onions will release their liquids, so you shouldn't need oil, but you can add 1 tablespoon if you choose. That's so great to hear! Bring to a steady simmer. Just leave a comment below and I'll get back to you ASAP! Into a large pot, over medium heat add your olive oil and cook for 30 seconds. I think it can also depends on the brand of miso you use. They are flavorful and rich in vitamins and minerals. Stir in cashews and cook another minute. The soup will get extremely creamy; make sure to keep stirring or a skin will form on the top. Chicken; Dairy; Drinks; Eggs; Fish; Gluten; Meat; Paleo; Pasta; Salad; Cooking Made Easy 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. Serve the soup with a drizzle of unsweetened vegan yogurt or cream. Add the leeks and minced garlic, season with a pinch of salt and pepper, and cook until leeks are tender. This is a really simple and quick vegan soup recipe to make. 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! Add the potato, pour over the stock, bring to a simmer and cook until the potato is soft and just beginning to break down. 1 tablespoon vegan butter , omit to make oil-free and use a splash of water instead. Ilovechunkysoups so this oneis loaded with tender potato chunks and finely sliced leeks, but youcan also pure it if you prefer silky smoothsoups. 8. To make Creamy Vegan Potato Soup: Roughly chop up the onion, carrots, celery, and potatoes and garlic. Add the the garlic and cook for another minute. Leeksare in the allium family and have a sweet and onion-y flavor reminiscent of a mild green onion. You can also use it up in smoothies or in coconut whipped cream (great with berries and granola or for topping desserts!) Perfectly creamy goodness. You can keep this soup in the fridge for up to 4 days. Heat the oil in a large pot or dutch oven, then add the leeks and garlic. Turn the heat up and bring it to a simmer. Can you tell us what brand of miso you like best? Your email address will not be published. Chop, wash, and rinse the leeks (if you need help, see instructions above). I love creating simple and comforting vegan food for the whole family. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. This makes blending easier which reduces your chances of over-blending. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. 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! Thank you. Stir in the pumpkin, sweet potato, and vegetable broth. Simmer until the potatoes are tender. Cut the white/light green part of the leek in half lengthwise. Add the potatoes, white beans, bay leaves, thyme strings, salt, black pepper, and vegetable broth. It will take around 10-12 minutes for the instant pot to preheat. 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. Pour in the vegetable broth + bay leaves and bring the soup to a boil. Because russets are so high in starch, they add a thickness to the soup. 2. It's made with simple ingredients and gets its vibrant green color from the leek greens! . I love this soup !! 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. Gather them together in a bunch and roughly chop them into thin strips. Probably because it doesn't really come with snow. Add veggie broth. ), Buffalo Cauliflower & Chickpea Casserole (Dump-and-Bake), The EASIEST Crispy Tofu Recipe (Only 3 Ingredients! It tastes like a combination of baked potatoes with gravy and my daughter said it reminded her of clam chowder without the clams! Cook just another minute or so until wilted. Turn off saut function. Butternut squash, leeks, golden potatoes, fresh thyme, fresh sage, fresh rosemary. 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 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. 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. Add the sliced leeks and saut for 7 to 10 minutes until they are soft and just starting to colour on the edges. Add leeks and saute for another few minutes. Add the garlic and thyme and cook for another minute. This soup packs a rich, hearty, mouth watering flavor, despite not using any dairy ingredients. Don't over-blend your soup or you will activate the starch in the potatoes and your soup will get an odd gluey texture. And another 10 minutes of cooking. Transfer the contents of the soup into a blender. Make sure not to get a bay leaf in the blender! Just made this for lunch on a cool January daybest potato leek soup I've ever had! That's great Carol! It is amazing! It makes it much simpler to just have to go out and pick up 2. Boil for about 10 minutes or until the potatoes are fork-tender. Taste and adjust the seasoning with salt and pepper. I added vegetable broth and coconut milk to give the soup a creamy, mildly sweet flavor. Step 1: Prepare Ingredients. Sunflower seeds can make a nice cashew sub, though they dont get quite as smooth. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. Stir in lemon juice and add additional salt, to taste. salt tsp. We've got lots of recipes where you can use up extra coconut cream! Store the soup in an airtight container in the fridge for up to 4 days, or in the freezer for up to 1 month. Add the broth, potatoes, and optional sprigs of thyme to the pot. We're talking a hug in a bowl kind of soup. It will turn out good whatever the size of your leeks. Sautee for about 5 minutes, stirring occasionally to keep everything from sticking. Step : Heat some oil in a large pot and saut the onion for about 3 minutes or until translucent. Remove the bay leaf and thyme sprigs. Once the leeks are chopped, place the parts you will be using in a bowl of cool water. Add the broth and water. 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. Im not vegan so used chicken stock. 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. To the pot, add your potatoes and stir the ingredients till well combined. Take out the thyme and the bay leaves and use an immersion blender to blend the soup. Preferably a soup thatisas delicious as it is simple, and twice as comforting. Saute another 2 minutes. Reserve approximately - of the leeks. What do you suggest be done with the remaining coconut cream? Ill have to give that a try . This recipe is delicious. In fact, making it a day in advance will even heighten the flavors. Once the veg has softened, add the cubed sweet potato, cumin, and smoked paprika. Leftovers can be stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months. Thank you! Add the broth. Definitely! Then add one cup of water and the potato chunks to the pot with the bay leaf, lentils and stock. I also recommend some fresh crusty bread and butter on the side for dipping. 13 Comments. 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 This soup is best served with crusty french bread slathered with Earth Balance. Leeks can have quite a harsh flavor. Spicy Tofu & Potato Curry Stew Turn off heat and blend soup until creamy using a handheld immersion blender .*. I went vegan approximately 3-4years ago and have struggled to find a substitute for cow's milk/cream in soups. Adjust the seasonings if necessary. Added in some tofu to the mix - sauteed with the leeks, potatoes, etc. and it was a hit! Thanks for stopping by! Oh my!!!! Next, add the chopped peppers and cook for 3-4 minutes, followed by the garlic, ginger, and chilli. You can use up the remaining coconut water in other recipes, smoothies, or oatmeal. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Bring to a low boil, then reduce the heat to a simmer and cover. Let the vegetables sweat over a low heat until they are softened but not browned. Other herbs and spices: You can definitely use other or more herbs than I did in the recipe. Cook the Soup: now add the potatoes, water (or broth), and "better than bouillon" to the instant pot. Cover and bring to a boil, then uncover and reduce heat. Run the leek under water, making sure to open up each layer of the leek to check for any hidden dirt. With an immersion blender, blend until the soup is fairly smooth. Thanks for your recipes. 3. This soup unfortunately did not come out right when I made it. 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. 9. STEP 2: Slice the white and light green parts of the leek and rinse them well. I have overcooked this before and it comes out super gummy. Thank you SO much for commenting! Save my name, email, and website in this browser for the next time I comment. Aw, I'm glad this potato and leek soup was to your taste! Like it very much. Quite delicious!!! Manually release pressure immediately. Heat the butter in a soup pan over medium heat. Remove the bay leaves from the soup. This vegan twist on classic potato leek soup is easy to make in 30 minutes with just simple 10 ingredients. Stir often and scrape the bottom to make sure nothing sticks. We live in Alberta, Canada. Amazon / Book Depository / Books-A-Million / Barnes & Noble / Indigo. Instructions. 2. Simmer until the potatoes are fork-tender. Im inspired thank you , Glad you enjoyed the soup Kelly! The BEST vegan cream soup to date. Once the oil is hot, add the onion and cook, stirring every so often, for 5 minute or until soft and translucent. Use only the concentrated cream portion from a chilled can of coconut cream (not milk) to reduce the coconut flavour while retaining creaminess. You can have them baking while the soup cooks or make them up to a few weeks before. Congrats on getting into veganism! Here's how it's done: If you'd like to make the optional croutons see my how to make vegan croutons post. Cook the potatoes until they are starting to fall apart. Sara Klimek Step 2 to get you back on track within 72 hours! Thank you for following A Virtual Vegan! Fall, please come back. Add the lemon juice and taste the soup. Planning on making this tomorrow. Your email address will not be published. My kind of start to soup season right here. Remove 2 cups of the soup and blend in a high-powered . There's no cream or any dairy ingredients needed. Pin it! Perfect for an entre soup, side, or starter. Vegan Thanksgiving-Style Smashed Potatoes. Serve the soup, and garnish with rosemary. Heat the oil in large saucepan or dutch oven. 7. 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. I soak the cashews 15 min in water Ive boiled . 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. Without any coconut milk! Add the whole potatoes and vegetable broth to the remaining leeks/garlic in the sauce pan. Add sliced leeks and garlic and saut them until soft without color. You can make this vegan by simply substituting with plant-based milk. Copyright 2022 A Virtual Vegan- All Rights Reserved. So delicious with crusty bread and butter for dunking, and/or a tumble of crispy, golden vegan croutons! In a large saucepan, heat oil over medium-high heat. Add the light coconut milk, nutmeg, seasonings and fresh or dried thyme. Theyre in season from late winter to early summer so if you see them at your grocery store, give them a try! 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. 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) Heat a pot on medium and add a tablespoon of olive oil. , or other creamy, unsweetened, unflavoured plant milk. I made this soup tonight and it was really good. If you end up with any leeks leftover I recommend you try my Risi e Bisi recipe next. Return the soup to the pot and stir to combine. If you have never worked with leeks before, be sure to read these instructions. Cook them for 5-10 minutes or until golden. I'm so glad you enjoyed it . Just make sure to store it in an airtight container, and then reheat on the stove top or in the microwave. Step: Peel and cut the pumpkin, the potatoes, and the carrots into medium cubes. Chickpea & Vegetable Coconut Curry Soup 3 cups chicken broth (or substitute with vegetable broth if wanting to make recipe vegetarian or vegan) tsp. I picked up the ingredients almost immediately and made it last night and it was AMAZING!! Wash and slice sweet potatoes into small cubes. Remove from the heat, add the coconut milk, nutmeg, salt, pepper, and thyme. Adjust seasonings to taste with more sea salt then stir in the spinach. Or you can make a big batch and portion it out for a week's worth of lunches. Love it! After 5 minutes, the leeks and onions will smell fragrant and be translucent. Add diced potatoes, thyme, bay leaves, and vegetable broth. Thanks! Add the diced potato and vegetable stock. Add chopped potatoes, broth, water, and salt to pot, and bring to a boil. How To Make Vegan Potato Leek Carrot Soup? Simmer over medium-low heat for 15-20 minutes with a lid on, until the potatoes are very soft. Submerge the sliced leeks in a bowl of cold water. Cashews are full of healthy fats, and when blended up they have a similar richness to heavy cream. Have you tried the potato leek soup in the instant pot? Ill definitely be making this one again. Keep us posted on how you enjoy everything! Cook for around 15 minutes. Have a question? Im also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon. Reduce heat to medium and cover pot with a lid. Cook for 3 minutes. 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. You will not taste the coconut, I promise! Plant based milks just didn't taste creamy, plus the flavor was just wrong. Add the broth and potatoes. Hey there! As for your comments on this soup, thank you! Start by removing the bottom stem and trimming to tips of the greens off the top. Its full of hearty carbs from the potatoes, which is balanced by the fresh kick of leeks. Gluten Free! Here's what you need: STEP 1 - Saut the onions, celery, carrots and garlic. 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. The white miso and coconut cream made what is usually sort of a boring soup into a savory, delicious one.. 5 Secrets to Making Plant-Based Made Simply >> download guide. Add in the diced potatoes, cannellini beans and vegetable stock and stir to combine. STEP 4 - Add the bay leaf and potatoes. Mash vegetables coarsely using a potato masher. Finally, if you make this recipe and decide to share it onFacebookorInstagram, dont forget to tag me@FromMyBowl+ #FromMyBowl! Don't over-blend it. Step 3. Peel and slice garlic. Plain ol' saltines! 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. Stir in the potatoes and pour in the water. Bring the soup to a simmer, add a good pinch of sea salt and cover with a lid. I'm going to gloat a little here, but hey - I did my time in the world of snow. 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 Heres how. One of my favourite vegan soup recipes! . Add the vegetable broth, coconut nut milk, potatoes, salt and pepper, thyme, and bay leaves. We cant wait to see! Second best option? Other optional garnishes include thyme, chives, or microgreens. I made this with yukon gold potatoes instead of russet. Perfect for a snowy quarantine day. Add the leeks and celery and cook, stirring occasionally, until the leeks have completely cooked down. Add garlic and ginger and saut for a further minute. Cover the pot, turn the heat up and bring the broth to a boil. Cook for 15 minutes or until the largest potato feels tender in the center (when poked with a fork). Vegetable Pot Pie with Vegan Biscuits Stir and bring to a boil. A good rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs. Thanks for a great recipe! Close and seal the lid. You won't be using these so you can discard them or save them as scraps for making a broth. Carefully transfer the leeks to a mesh strainer and rinse again under running water to remove any last traces of dirt. A food blog with fresh, zesty recipes. Let that simmer about 15-20 minutes or until the potatoes are super soft. Keep warm with more of our favourite vegan soup recipes: A creamy vegan potato and leek soup with chunky bits of potatoes and leeks. This vegan leek and potato soup recipe is creamy, rich, and mouth watering, and takes only 40 minutes to make. Yes. cup coconut milk Instructions Wash and prep all ingredients according to the ingredient list. Saute for a couple of minutes until garlic starts to brown. This is going on my favorites list. Lots left for future meals and for my 11 year old daughters thermos for school!!! Im going to start adding it to all sorts and see what happens. Thanks for the recipe! Miso is a great addition to vegan dishes to add a little depth . I hope you enjoy it. Use your hand to break apart the layers and separate the dirt from the plant. Wash and peel potatoes, then cut them into 1 (2.5cm) cubes. Drain potatoes and chop approximately of them into bite-sized pieces. Coconut cream should be good in the fridge for about 5 days. Then, add the chopped potatoes and minced garlic. This will take about 12 to 15 minutes. Stir well. So creamy and yummy. I recommend serving a bowl of this soup on a cold evening, topped with some garlic and rosemary gluten-free croutons. I recommend chopping off the root and the green parts, then cutting the remaining stem in half. 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! There is no gram measurement for the leeks because there's no need to be absolutely precise with this recipe. My goal is to give you the confidence to cook amazing vegan food from scratch. Allow soup to simmer for 20 - 25 min until potatoes are . If you have whole leeks, trim off the base and the dark green parts. Fairly new to the vegan world, trying my best to stay away from meat. Yes, a hearty and flavourful soup for these "winterfall" days---I love it! You can also microwave it for a few minutes if you prefer. Cook for 12-15 minutes, or until potatoes are tender. 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. Stir in the garlic. The soup was absolutely amazing and so full of flavor! Required fields are marked *. Then the leeks are ready to go! That creaminess usually comes from well cream. Theres nothing like a comforting bowl of soup to cheer you up on a gloomy day, and thisVegan Potato Leek Soupis no exception! Add to the pot, followed by vegetable broth and coconut milk. The trick to making this soup creamy, velvety, and rich is thoroughly blending it. This makes a ton of soup and it is very filling so it will last at least two days for smaller households. Just a bit of coconut milk is enough to make the soup creamy, without having it taste like coconut. Bring to a boil and lower to a simmer. Absolutely love this soup. Nice and creamy! Then, add the fresh dill, parsley, white wine vinegar and salt into the pot. Serve in a soup bowl and enjoy! Vichyssoise is the French name for potato leek soup when it's served cold. Hope that helps! Something delicious for your inbox: 5 days of cozy soups FREE! Stir well and cook for 2 minutes. . Add garlic, thyme, and sage and cook, stirring frequently, for another minute. I had a 'Facebook memory' today from a couple of years ago showing over a foot of snow from a blizzard! I highly recommend using full-fat coconut cream (not coconut milk you'd add to coffee). If you want a potato soup with pieces, take out half of the soup and then puree. Now pour in the vegetable broth and bring everything to a boil. A huge dose of fresh dill compliments the other flavors perfectly. 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). 3. 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. 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. Cook for about 20 minutes or so until the potatoes are cooked through. Tips for prepping and cleaning the leeks are included in the post. A blizzard in October? Pour into bowls and garnish with chopped rosemary. pepper 14 ounces lite coconut milk (1 can) Instructions Heat olive oil in base of Instant Pot on saute mode. It is so creamy and tasty, and it actually tastes like there is butter in there. Then reduce heat to medium-low and simmer, covered, for 25 minutes or until potatoes are fork-tender. Saut leeks and garlic. Then add sweet potatoes and carrots and fry briefly. Saut for a further one minute. Set both aside. STEP 4: Then heat some oil in a large pot and saut the onion for about 3 minutes. 1 can (12-14 ounces) of unsweetened coconut cream, coconut milk, or heavy cream. Enjoy! Saute for 3-4 minutes or until the leeks are soft and tender. 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. I'm not sure why it would take 3 hours to saute the leeks? Definitely! When it is hot, toss in the celery, carrots, and onions. Yay yay yay! Add them to the cooking pot and mix well. Sure! You can use either an immersion blender or stand-up blender with a vent to blend your soup at the end. 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. Hi Lisa! This vegan potato leek soup recipe requires just 5 simple ingredients that are cheap (inexpensive) and easy to find. Blend until smooth. Once the soup is simmering, add the miso paste and the coconut cream. Blend on high until smooth and creamy. So pleased you enjoyed it! Sorry, I can never leave well enough alone!!!! I love seeing your delicious recreations , Keywords: vegan leek soup, dairy-free potato leek soup, vegan leek recipes. Made it in the instant pot and it tasted like it had been simmering all day. Either use an immersion blender or transfer to a blender in batches and blend gently until just smooth. Cook for another 10 minutes, on medium heat. Saut for 2 more minutes. Topped this with your smoky tempeh! Nutritional information is provided for convenience & as a courtesy. Thanks! I find that the addition of celery enhances their flavor, so I like to add that too. Instructions. Add the potatoes. Start by trimming and discarding the root ends and trimming the tips of the dark green part where they are tough and scruffy. Its nice to meet you! For these you will need some stale bread, olive oil, salt and pepper. My husband even approved and hed like a piece of meat now and then. The miso adds umami to build up the flavour profile to mimic dairy in this recipe. I can't get enough of coconut cream in soups, so good! 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!) . 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. Simmer for about 15 minutes, until vegetables are tender. Add garlic and leeks and saute until the leeks start to soften, about 4 minutes. Your email address will not be published. I will definitely be trying more of your recipes. Notify me via e-mail if my comment is answered. Add the garlic and saute for one minute more. Add onion, garlic, and oil to medium-sized stock pot. In fact, this is a great way to keep the leek greens from going to waste. Heh. Blend about 1/4 of the soup using an immersion blender to create a thicker texture. Learn how your comment data is processed. Print Recipe Pin Recipe Prep Time 10 mins Cook Time 40 mins Course Lunch, Main Course, Soup This creamy Vegan Potato Leek soup is packed with cozy flavor, and naturally vegan! About a quarter cup (60mls) of water should be sufficient. 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The result is this simple yet luscious leek and potato soup. Add the vegetable stock, onion powder, white pepper powder (if using). It is so good!! Saute onion, garlic, and leek. Aw yuck! Add the coconut yogurt and optional vegan cheese and stir until dissolved. Bring to a boil, then reduce heat to simmer for 25-30 minutes or until the potatoes are soft and fully cooked. Great job! It might also be the cooking time of the potatoes and/or the type of potatoes used! This looks so easy! Learn how your comment data is processed. Add the potatoes, veggie broth, and non-dairy milk and stir well. It's also perfect for picky kids or people with textural sensitivities. The only appropriate way to cope with a blanket of snow that shows up 8 weeks before it's welcome is to make soup. Pour the coconut milk and cook for 15 minutes or until the potatoes are soft or to your taste. Leeks grow in the ground in layers and dirt usually gets caught between the layers. Saut for 2-3 minutes. Add leeks, celery, and carrot along with a couple pinches of salt and pepper. Cut the leek in half at the spot where the leek turns dark green and starts to spread. Don't let it boil. Feel free to leave the soup chunky if you prefer though. Lower the heat until the soup is simmering, and cook until the potatoes are tender, about 15 to 20 minutes. This recipe was originally published on January 5th, 2016. Step: Finely chop the onion and the garlic. Share a photo and tag us we can't wait to see what you've made! leek and potato soup, potato leek soup, vegan leek and potato soup, vegan potato leek soup, Vichyssoise. Once hot, add leeks and saute until limp and golden brown, stirring occasionally, about 5 minutes. 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. Thank you Joe. 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. If you're gluten-free simply use gluten-free bread. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Another brilliant recipe. 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 Thanks for commenting! Begin by prepping the minced garlic, chop the onion into a small dice, peel and chop the potatoes into large 2-3-inch chunks. We used to eat potato soup at least once a month, now we have this instead! 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. Keep those yummy recipes coming! That's it. (I also like to add a few sprigs of thyme, but this is optional.) Season to taste with: Himalayan salt, black pepper, and, nutritional yeast. 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. Serving suggestions: chives or green onions, croutons, chopped parsley, etc. This is such a simple soup to make. Serve topped with vegan cheddar shreds (totally optional - we used Daiya) alongside some crackers or crusty French bread spread with Earth Balance. /*Lol Omg Birthday Doll,
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