Chop all veggies & wash your leeks well. Make sure to get into the peels as there’s probably dirt hiding in there.
Discard the dark green leaves and just chop up the white parts of the leek. Add to a bowl with chopped onion, chopped celery, garlic, salt and pepper.
Heat olive oil in a large bowl and add the contents of the bowl. Stir occasionally for 5-10 minutes then add the potatoes, nutritional yeast, paprika, veggie broth, coconut milk, and herbs. For the herbs, I tied them together so that I can remove them at the end.
Once the potatoes are tender, remove the herbs and use an immersion blender to fully blend the soup, minus a few chunks of potato. Alternatively you can blend in a blender, but make sure the soup has completely cooled before doing so.
Add your desired portion to a bowl and top with sprouts, roasted chickpeas, and coconut milk. Enjoy!