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My family is super excited and it’s all thanks to you Alison for taking the time to write this wonderful post. And in addition to being creamy, cozy and super delicious, it is also really nutritious. So awesome, thanks for the great recipe. This vegan potato leek soup is made with only 6 ingredients (plus a few basics). Add in the thyme, rosemary and coriander powder and sauté. You can buy your leeks already cleaned up nicely, where they’re already trimmed down so that they’re just the inner white and light green parts, or you can buy the whole leeks where it’s the outer dark green parts as well. Total Time 40 minutes. All the best! Leeks are part of the onion family! What type of potatoes do you recommend for this soup – russet? Hope it turns out wonderfully again today! Then, you get to choose if you want to blend all the vegan potato leek soup, or you want to blend half the soup and leave the rest thick and chunky. Family friendly. This hearty and comforting meal is filling, satisfying and will have you coming back for more! my sister has a different leek in her neck of the woods. Reduce heat, cover and simmer until the potatoes are soft and cooked. This vegan version uses a few simple ingredients to let the flavours of the ingredients shine. Heat oil on medium-high heat in a large soup pot. Very quick and easy with plenty of beautiful taste and texture! Olive oil 1/2 a bag of frozen leeks 1/2 white onion, chopped 3-5 cloves of garlic, minced A bunch of potatoes… about 6 fairly big ones for me, chopped, skins intact Water or broth White wine vinegar Plain, unsweetened almond milk Salt, freshly ground black pepper, red pepper flakes (optional), and fresh parsley How big are your ‘large leeks’? Cook Time 30 minutes. Potatoes are total comfort food and blending them up in a creamy soup with leeks and onions and spices and garlic and all kinds of good stuff, well you know it’s going to be great! It’s cloudy and cold here today, everyone will love me for this treat! Thank you , This is a great recipe! The potato leek soup is the perfect dish for lunch or dinner (or any time of the day really) because it’s: Easy to make. Healthy Tip: When sauteing  the leeks use water instead of oil to make an oil-free soup. Thanks. Comment Policy: Your feedback is really appreciated! I switched the coconut cream for oat milk because that’s all I had on hand and it worked great. If you love vegan cooking, make sure you grab a copy of my free vegan … I have noticed in the past, that the type of potato used can make a big difference in the taste/texture, for the starch content differs greatly in each variety. Your email address will not be published. Adjust the heat as necessary so as not to brown the leeks. And not only is this comforting soup vegan … Delicious. These include chives, thyme, oregano, basil, … Tag @thesimpleveganista on Instagram and hashtag it #thesimpleveganista, 16 Comments Categories: 1 Hour or Less, 10 Ingredients Or Less, 30 Minutes or Less, Budget Friendly, Easy Vegan Dinner Recipes, Entree, Fall, Freezer Friendly, Gluten-Free, Grain Free, Heart Healthy, Low-Fat, Oil-Free, One Bowl (Or Pot), Puree Soup, Quick + Easy Vegan Recipes, Quick + Easy Vegan Weeknight Dinners, Refined Sugar Free, Savory, Soy-Free, Spring, Summer, Tree Nut-Free, Vegan Comfort Food, Vegan Recipes, Vegan Soup Recipes, Winter, Hi, and welcome to The Simple Veganista where you'll find healthy, affordable, EASY VEGAN RECIPES everyone will love! I have the leeks in front of me and I’m just getting started on a new batch. This vegan potato leek soup is a healthier version with the same amount of creaminess. It’s also freezer friendly and can be stored in the freezer for up to 3 months. Let us know in the comments! Leaving the skin on does have its nutritional benefits, but may not blend up as smooth. I made it with coconut milk instead of coconut cream because it wasn’t available at my local grocer. This potato leek soup recipe is one of our all-time favorites. Herbs: I used dried thyme, but a few fresh sprigs would be great too. The flavor is quite strong. The recipe calls for two types of potato--red potatoes, which hold their shape and add color to the soup, and russet potatoes, which break down slightly when cooked, adding texture and body to the soup. Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. Required fields are marked *, Rate this recipe Just sat down to enjoy a bowl absolutely delish ★☆ Scale 1x 2x 3x Ingredients. Reduce the heat, cover the pot and simmer until the potatoes are soft and cooked. Soup store incredibly well. pps. Thank you . Lazy Potato Leek Soup Makes a lot. The proportions of potato, leek and liquid are right on. In a large pot or dutch oven, heat oil/water over medium-high. Traditionally a potato leek soup uses regular cream so we switched that for coconut cream for the vegan version and I really don’t think there is any coconut flavor that results from it. And then those are the parts that you chop up for the soup (as pictured below). Simmer: Add the potatoes, broth, bay leaves, herbs, salt to pot and bring to a boil. Alternatively, use a regular blender to puree the soup in batches. Our kids have a little vegetable garden with their after school program, lots of leek, so definitely a welcome addition to the leek-repetoire! Add in the leeks and cook for 5 minutes. ps. This rustic vegan potato-leek soup proves you don't need cream to make a hearty soup. ★☆ Well, let’s just say I have been missing out! Add onion, garlic, and leek, stirring to cook until … But if you hate coconut then it might be best to switch this for something else. Awesome Debra! PRIVACY POLICY + DISCLAIMERS     My husband and I really enjoyed this soup. Simple and hearty, vegan potato leek soup is blended to creamy smoothness and ready in 30 minutes! Your feedback is really appreciated! I have made this recipe so many times. Alternatively, slice the leeks, then put in a colander and wash well under running water. . So happy to hear that Kim! I’ve made this twice now for my partner and I, think it’s safe to say it’s becoming a favourite! Begin by roasting the garlic. So, I only remove half the soup, place it … But, remember if you are serving yourself a bowl and finding it a little too mild in flavor – don’t be shy with that extra sea salt and black pepper! You also find this herb in my Potato, Leek & White Bean Soup. It’s also great for meal prepping, and freezes well too! Reduce heat, cover and simmer on low for 15 minutes, or until the potatoes are fork tender. Thanks for sharing! This Creamy Vegan Potato Leek Soup Recipe. It is an easy, delicious recipe! If you serve it with some crispy fresh bread and maybe a side salad it can be a very filling main course. It’s warming, comforting, hearty, satisfying and oh, soooo delicious! For the Potato Leek Soup, in a 2-quart pot over medium-low heat, melt butter and stir in shallots and leek. Thanks for the great review. This vegan potato leek soup is made with only 6 ingredients (plus a few basics). I have it on the stove now and I’m getting ready to eat it. I like to keep it mostly smooth with a little bit of chunkiness left in there but about 90% smooth. Leeks: Use 3 medium sized leeks, or 2 large , using the white and light green parts only. If you buy the whole leeks, be sure to cut all those outer dark green parts and root ends away so that all you’re left with is the white and light green parts. ; Add leeks, celery, and carrot along with a couple pinches of salt and pepper. Add leeks and saute until softened, about 5 minutes. Fry until shallots and leek are very tender but before browned, about 6 to 8 minutes. ★☆ In my opinion, thick and chunky with a creamy base is the way to go. And please rate the recipe too, it’s so helpful! In spite of the name, this creamy vegan potato leek soup contains not a drop of cream, cashew cream, coconut milk, soy milk, or any other dairy substitutes. Making potato leek soup was a no-brainer! Preheat the oven to 400°. Puree: Remove the bay leaves, and puree the soup using a hand-held immersion blender until smooth. It’s made without cream, is low-fat with an oil-free option, and ready in a quick 30 minutes! Print Ingredients. Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. Please read my disclosure policy. Thanks so much for sharing! . Saute the leeks in a little olive oil (or water) until they are soft. The creaminess is all thanks to the potatoes, which get half-pureed with an immersion blender (or regular blender), as well as the nutritional yeast, which adds umami to the soup. Add potatoes, broth, thyme, salt, and pepper. I just made this for lunch today and since it makes a lot, for lunch much of this week. It's so super creamy and cozy! Heat the avocado oil in a pot on medium-high heat. Remove from the heat and remove the bay leaves. When prepping leeks be sure to rinse them well under cool running water to remove any sand or dirt that has become lodged between the leek sheaths. It is: Leftovers keep very well and can be reheated the next day, so if you’re cooking for less people that’s not a problem at all! Updated Mar 29, 2019 / Published: Apr 28, 2018 / This post may contain affiliate links. Saute: In a large dutch oven or pot, heat the oil/water over medium heat. I am on a strict low sodium diet, so left out the salt and used low sodium chicken broth (all veggie broth is too high in sodium…). This Vegan Potato Leek Soup is the kind of soup that gives you a hug for lunch for lunch or dinner. Cuisine dairy-free, Egg-free, gluten-free, vegan, vegetarian . It's satisfying, belly-warming and oh-so-cozy! Full of texture and taste. This soup is spiced very nicely, and the outcome is very creamy and delicious, with the bay leaves and the thyme and the rosemary and the coriander powder and the vegetable stock, and of course you serve it with some fresh chopped chives. Learn more about TSV →, ABOUT     Set each garlic bulb, cut side up, on a sheet of foil, then drizzle with about 1/2 … Hi Kaeleah! Instructions. Recipe adapted from Simply Recipes. Add the potatoes, vegetable broth, and herbs and give the … The perfect soup: simple, straight-to-the-point and genuine. Travel friendly. dd the leeks and onion and let cook for 3-4 minutes on medium heat; Next, add the garlic and let cook another 2-3 minutes. Added a fresh red chili with the garlic to spice it up a little. Melt the butter in a large saucepan on medium heat and sauté the onion and garlic for a couple of minutes, until softened. Vegan Ajiaco (Colombian Potato Soup) I’D LOVE TO HEAR FROM YOU. If using a regular blender to puree the soup, fill the blender cup no more than halfway and leave the hole in the lid open to let any heat escape. https://www.brandnewvegan.com/recipes/vegan-potato-leek-soup This Vegan Potato Leek Soup is one of my top requested soup recipes, along with my Vegan Mushroom Soup and Vegan French Onion Soup. First, top the vegan leek and potato soup with any herbs you might have already used during the cooking process. Now, I’ll admit, leeks are not an ingredient I was extremely familiar with but now that I am…. This vegan potato leek soup makes an excellent appetizer but also main course! Makes 8.5 cups (2 L) Calories 95 kcal. Updated Mar 29, 2019 / Published: Apr 28, 2018 / This post may contain affiliate links. Here’s a handy visual guide on How To Cut & Clean Leeks. Whichever soup you decide on, I guarantee you’ll love it. Creamy and delicious vegan potato leek soup! , Oh my goodness! She and her family pick them in their woods. Will defo be making your others. Yes it freezes very well! Feel free to peel your potatoes, especially if you want an ultra creamy soup. Fab!!! It's got all the goodness of the leeks and potatoes hiding out in there, as well as healthy fat from the coconut milk. The consistency is not too thick and not too thin; enough to coat the back of a … Cut the root ends off of the leeks then cut them in half lengthwise. Liquids: Use vegetable broth, water or a combo of the two. I’ve also made this soup with one of my favorite herb blends for soup, herbes de provence, that is fantastic as well. , Either russet or yukon gold will work great here. Awesome! Knob of vegan butter 1 white onion 4 garlic cloves 3 medium … I will definitely make it again! Thanks for the recipe! Sometimes it’s just a few extra dashes of salt and/or black pepper and it all comes alive. Rude or insulting comments will not be accepted. Heat oil in a large pot over medium-high heat. My favorite vegan potato leek soup recipe features tender potatoes, mellow flavored leeks and simple herbs made healthy and easy! My new favourite soup. This is going to be a new staple in our home. That way whenever I want to cozy up with a bowl of warm soup I can just pull it from the freezer and warm it up. But…that’s also the caveat, the flavor is mild! Rude or insulting comments will not be accepted. I’m excited to try this recipe, but I’m wondering does it freeze well? The flavor of this soup is deliciously mild. When you’re looking for an easy weeknight meal, this creamy one-pot vegan soup brimming with potatoes and leeks is a comforting, cozy meal, and pairs well with this Vegan Ceaser Salad on the side. Love it! Thank you for this beautiful recipe! The dairy-free soup is simple, healthy, delicious and perfect as a quick … Add in a can of coconut cream and blend up the soup using an immersion blender. Literally. This is absolutely delicious, homey comforting soup that doesn’t feel too heavy on the belly which is a huge plus! , I loved this recipe. This recipe looks wonderful – potato leek is one my favorites, and I can’t wait to put this on the stove this week! Thank you very much for sharing and helping bring my friend some comfort! The soup is also … Just thought I’d chime in and say thank you.

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