Potato Leek Soup
Creamy Potato Leek Soup made with plant based ingredients.
Ingredients
- 1 white or yellow onion, diced
- 2 leeks, chopped, just the white ends, not the dark green leaves
- 2 celery stalks, chopped
- 5 garlic cloves, minced
- 1 tsp sea salt
- freshly ground black pepper
- 1 tbsp avocado oil
- 1.5 lbs potatoes, peeled and roughly chopped, any potato works
- 3 cups vegetable broth
- 1 can low fat coconut milk
- ¼ cup nutritional yeast
- ½ tsp paprika
- 3 rosemary stems
- 3 thyme stems
- sprouts, topping
- roasted chickpeas, topping
Instructions
- 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!