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 |
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| 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. |
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| 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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 479.9 kcal |
| Protein | 9.1 g |
| Fat | 24.7 g |
| Carbohydrates | 61.4 g |
| Fiber | 7.5 g |
| Sugar | 5.2 g |
Published on Jul 19, 2024 by Luminița