Velvety Vegan Potato Leek Soup

A luscious and creamy vegan soup that combines the delicate flavors of leeks and potatoes, elevated with aromatic herbs and coconut milk.

Ingredients

1	yellow onion, diced
2	large leeks, washed well and diced
3	large potatoes, peeled and diced
2-3	garlic cloves, sliced
	vegan butter
1	bay leaf
1	teaspoon thyme
½	teaspoon rosemary
1	teaspoon cumin
	salt & pepper
32	vegetable broth
1	(16 ounce) can coconut milk
1	tablespoon lemon juice

Instructions

• 1. Heat a large pot over medium heat. Add a splash of oil and saute the diced yellow onion and leeks until they turn translucent.
  2. Introduce the diced potatoes, sliced garlic, a pinch of salt and pepper, fragrant thyme, rosemary, and cumin, along with a bay leaf for added depth.
  3. Allow the ingredients to simmer for 15-20 minutes until the potatoes are tender and infused with the herbaceous flavors.
  4. Pour in the vegetable broth and gently stir in the rich coconut milk and a splash of zesty lemon juice.
  5. With a hand blender, carefully blend the soup until it reaches a velvety smooth consistency. Alternatively, leave it slightly chunky for texture variation.
  6. Serve the soup hot, garnished with a sprinkle of finely chopped green onions or fresh cilantro to add a burst of freshness.

Jul 19, 2024