Warm up with a deliciously nourishing bowl of Vegan Potato Leek Soup.
Vegan Potato Leek Soup is the perfect Winter soup. It’s quick and easy to make, tastes divine and is full of plant-based nutrition. A sweet potato is added in this recipe providing extra beta-carotene and a gorgeous golden glow:)
Are leeks good for you?
Yes they are!
- they contain vitamin A, C and K
- iron and maganese
- high in fiber and fat free
- as part of the allium family they have cancer fighting properties
- containing lutein and zeaxanthin they protect the eyes against cataracts and age-related macular degeneration
What else is in this Vegan Potato Leek Soup?
- potatoes! Russet, Idaho or Yukon Gold are great choices
- a sweet potato for extra nutrition, yumminess and a beautiful color
- good quality vegetable stock
- onion
- celery
- dried savory herbs such as Herbes de Provence
- Nutritional Yeast
- optional cashew cream and toppings
How do you make the soup?
So easy!
- Place a little vegetable stock and onion in a soup pot and cook until tender.
- Add the dried savory herbs, celery, leeks, potatoes and sweet potatoes. Pour over more vegetable stock.
- 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.
What equipment do I need to make Vegan Potato Leek Soup?
- a really nice soup pot
- perhaps some pretty soup bowls.
- an immersion blender is a very useful piece of equipment.
Looking for other delicious soups? Try these!
Hearty, Warming Tuscan Ribollita Soup!
I hope you love this soup:) If you whip it up let me know how it worked out for you! Please do leave a comment and rate the recipe!!
PrintVegan 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
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.
Keywords: Vegan Potato Leek Soup
Don’t forget to Pin it for Later!
