Creamy Potato Leek Soup | Vegan Recipe
This vegan creamy potato leek soup is so comforting and nutritious. Cozy and super delicious, velvety smooth, with a hint of nutmeg, it pairs well with crispy bread, roasted seed and nuts or some garlic bread.
Ingredients
- 2 tbsp olive oil
- 1 small onion chopped
- 2-3 garlic cloves crushed
- 100 g carrot sliced
- 250 g leek whites and light greens (2 leeks) sliced
- 800 g potato diced
- 30 g cashews
- ½ tsp dried thyme
- ½ tsp ground nutmeg
- 2 bay leaves
- 1 tbsp salt or to taste
- 800 ml water or vegetable stock
- 1 organic vegetable cube optional
- juice from 1 lemon optional
Instructions
- Heat the olive oil into a large pot; when it's hot, add onion and garlic; sauté over medium heat for about 2 minutes;
- Add carrots and sauté for 5-6 minutes; pour in some water if necessary; stir from time to time;
- Bring in the leeks and sauté for another 5 minutes; stir from time to time;
- Add the rest of the ingredients, cover with a lit and simmer for 30 minutes over medium-low heat, until all veggies are tender;
- Remove the bay leaves and use a blender to blend the soup until smooth;
- Transfer to serving bowls, drizzle over fresh lemon juice and enjoy with crispy bread and/or roasted nuts and seeds.
Notes
- If oil free, sauté the vegetables in 100-200 ml water.
- If you're using vegetable stock, the organic vegetable cube is not necessary.
- In case you don't want to use cashews, you can add some vegan cream or plant based milk.