Vegan Potato Leek Soup
A deliciously nourishing and warming Winter soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: soup
- Method: stove top
- Cuisine: Whole Food Plant Based
- Diet: Vegan
Ingredients
Scale
1/4 cup good-quality vegetable stock
1 yellow onion, peeled and cut into a small dice
2 teaspoons Herbes de Provence
3 sticks celery – plus the leaves
4 leeks, cleaned well, white and light green part only, thinly sliced
2 potatoes, Yukon Gold or Russet are ideal, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
4 – 6 cups good quality low sodium vegetable stock
1 1/2 tablespoons Nutritional yeast
Juice of a lemon
Toppings:
A swirl of cashew cream or vegan sour cream
Your choice of toasted nuts and seeds – pumpkin, sunflower, hemp seeds, almonds, hazelnuts, walnuts or peacans.
Instructions
- Place 1/4 cup vegetable stock with the onion in a soup pot and cook until tender.
- Sprinkle over the dried savory herbs, add the celery, leeks, potatoes and sweet potatoes. Pour over the vegetable stock.
- Bring to the boil, turn down to a simmer, partially cover the pot and allow to simmer away for about 25 minutes or until the veggies are tender.
- Blend with the immersion blender until smooth. Stir in the nutritional yeast and lemon juice.
- Serve with a swirl of cashew cream or vegan sour cream and a toasted nuts and seeds.
Find it online: https://marycallan.com/quick-and-easy-potato-leek-soup/