Vegan Potato Leek Soup
This creamy vegan potato and leek soup is full of flavour and easy to make in 30 minutes. Enjoy this vibrant soup year-round for a healthy, comforting meal or side.
Servings: 6
Ingredients
- 2 tbsp olive oil 25 g
- 3 stalks celery diced (approx. 1.25 cup, 200 g)
- 1 large leek dark green ends and roots removed, washed and chopped (approx. 2 cups, 200 g)
- 5 medium Yukon gold potato peeled and diced (750 g)
- 2 garlic cloves 10 g
- 1 tbsp fresh thyme chopped (5 g)
- 1 14 oz can full-fat coconut milk 400 g
- 3 cup water
- 2 bay leaves
- 2 tsp salt 10 g
- ⅛ tsp chili flakes
Instructions
- Add olive oil, celery and leeks to a medium pot and saute over medium heat fora approximately 5 minutes.
- Add the potatoes, thyme and garlic and cook for another few minutes until fragrant.
- Add water, coconut milk, bay leaves, salt and chilli flakes and bring to a simmer. Allow soup to simmer for 20 - 25 min until potatoes are tender and can be pierced with a fork.
- Remove bay leaf and carefully transfer soup to a blender. Blend soup until smooth and velvety. Be sure to allow steam to escape as you’re blending. Serve immediately.
Notes
- Storing: Let cool then store in an airtight container for 5-6 days in the fridge or 3 months in the freezer. Thaw overnight in the fridge. Reheat stovetop or in the microwave until heated to your preference. If it's too thick for your preference after storing, by stirring in a little water or broth.
Nutrition
Serving: 1/6th of recipe | Calories: 266kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g