Share on Facebook Pinterest Email. But if you're dealing with little people or those with texture sensitivities, you can use a hand blender to make this soup smooth and creamy. (You don't need any oil because the onions will quickly begin giving off their own liquid, so simply stirring the veggies a few times will be enough to keep them from sticking.). Saute: In a large dutch oven or pot, heat the oil/water over medium heat. Source: Creamy Vegan Potato-Leek Soup. It is so good you will not only crave it as a comfort … Ingredients 1 tablespoon olive oil or ¼ cup water (for water saute) 3 medium leeks (use white and light green parts only) 2 ½ lbs. So few ingredients and such a wholesome taste. Serve: Serve warm with chopped parsley, crispy chickpea croutons and a side of crusty artisan bread. Serve topped with crispy chickpea croutons and chopped fresh parsley, and pair with your favorite crusty artisan bread, naan or gluten-free Socca Flatbread to soak up the juices. To make this Leek and Potato Soup Recipe you will … You can! Start by prepping and chopping the celery, carrots, and onion. Yes! And don’t forget adding a little parsley to the soup before serving, it adds a bright, fresh flavor! One cup of this vegan mushroom leek soup on has 58 energy! Along with classic aromatic veggies, this soup is infused with herbs and gets a smokey kick from the smoked paprika. This recipe for vegan potato leek soup is so undeniably creamy, rich, hearty and flavourful you may have a hard time believing that it’s totally dairy-free. It's also perfect for meal prep! Learn more about TSV →, Copyright © 2021 The Simple Veganista | A Vegan Food Blog. Looking for more ways to use potatoes or leeks? By alinadomnu January 31, 2021. How’s that for a wholesome, satisfying but gentle lunch (or dinner)? Cut the root ends off of the leeks then cut them in half lengthwise. Lunch for the week! (Both are linked at the bottom of any page on this website. Would the soup taste funny with the addition of carrots? I made it the first time on Friday night. This recipe is pretty forgiving, so you don't really have to worry too much about the … My favorite vegan potato leek soup recipe features tender potatoes, mellow flavored leeks and simple herbs made healthy and easy! While the veggies are starting to cook, prep the garlic and potato. Thank you so much for this, Julie!!! https://www.brandnewvegan.com/recipes/vegan-potato-leek-soup Want access to my Exclusive Meal Planning Tips & Printables page? Leaving the skin on does have its nutritional benefits, but may not blend up as smooth. Recipe adapted from Simply Recipes. Hearty and filling, this Vegan Potato Soup is just what you need to warm up on a cool day. Liquids: Use vegetable broth, water or a combo of the two. 3) Add a few tablespoons of water when reheating, since the liquid will reduce slightly during the cooking process. So how precisely did I flip a mushroom leek soup that’s historically made with heavy cream and a great deal of butter into one thing wholesome? Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too. This vegan potato leek … so glad it was a hit. Then, you get to choose if you want to blend all the vegan potato leek soup, or you want to blend half the soup and leave the rest thick and chunky. This creamy potato leek soup is super easy and quick to prepare. Taste and adjust seasonings if necessary. Your email address will not be published. It's perfect for weeknights and it will be on your table in no time! LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO). Add the potatoes, vegetable broth, and herbs and … Serve with garnishes and enjoy! Vegan Chick-fil-A style Nuggets with Vegan Honey Mustard Sauce (Oil-free! Wash and prep the celery, carrots, and onion. Is there a health-related reason? This aromatic combo is the base of most soups. Spam isn't vegan, so I promise never to send any. In my opinion, thick and chunky with a creamy base is the way to go. Healthy Tip: When sauteing  the leeks use water instead of oil to make an oil-free soup. We like to dunk crusty bread in this soup but you could also eat it with naan bread or homemade Oat Bread (this is a quick bread … Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any sand or debris nestled inside, slice the leeks crosswise. 2) Be sure to leave a little space at the top if you're freezing (liquids expand when frozen). Cook until the potatoes are fork-tender, and follow the rest of the instructions listed below. Just add everything *EXCEPT* the nutritional yeast and garnishes to the crockpot and cook on low heat for 7 to 8 hours or high heat for 3 to 4 hours. Required fields are marked *. Skip to content. My roommate is a vegan, and I'd love to share some of my potato leek soup. I liked the flavor with just the leeks. And then again on Sunday night. I would love to work on an onion soup, thanks so much for the suggestion – sounds yummy! Just what i wanted in a leek soup. Manifesto. This vegan potato leek soup is made with only 6 ingredients (plus a few basics). … Don’t use too much liquid. You also find this herb in my Potato, Leek & White Bean Soup. I made this to take to a family gathering and everyone loved it. Hearty and filling, this Vegan Potato Soup is just what you need to warm up on a cool day. I had a hankering the other week so I decided to whip up my own vegan potato leek soup. Feel free to peel your potatoes, especially if you want an ultra creamy soup. I love how you explain the hows of what you do, including your beautiful photos. Menu. Alternatively, you can use a hand blender to make a smoother, creamier soup. Cut potatoes into ½ inch cubes. This potato leek soup recipe is cozy, comforting, and healthy! Add the … Adjust the heat as necessary so as not to brown the leeks. Hi, and welcome to The Simple Veganista where you'll find healthy, affordable, EASY VEGAN RECIPES everyone will love! After realizing that I accidentally added too much water, I actually included a cup of dried green lentils, knowing that I was going to blend them anyway. ), Sticky Orange Tofu (Vegan Orange Chicken), Vegan Chocolate Chip Cookies (Oil-Free & Refined-Sugar-Free!). This potato leek soup recipe is cozy, comforting, and healthy! Cheers :). Ingredients. Whipped it up to freeze for later…I’m 37 weeks pregnant and need a yummy stash of easy foods. Add the … For meal-prep, freezer meal, and storage instructions, see those sections in the blog post above. No cream here, just some simple dairy-free comfort food that will hit the spot every time – even … Wash the potatoes and dice into small, ½ inch cubes. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Temper the oil with ginger & garlic. best. :). Here’s a handy visual guide on How To Cut & Clean Leeks. Enjoy your soup and roasted chickpeas! If you have some cabbage on hand, you can make a variation of this Cabbage, Potato and White Bean Soup (replace the celery with carrots or just add more carrots and potatoes). Bring it all to a simmer, and cook … Copyright © 2020-2021 No Sweat Vegan on the Foodie Pro Theme, NameEmail* That’s the beauty of many soups, it doesn’t take much to make a delicious meal. It is hard to believe that this creamy Potato Leek Soup is vegan. How to make Vegan Potato and Leek Soup with no cream. I’m making roasted chickpeas now, and also the carrot and sweet potato soup. Here is how you do it. I’ve also made this soup with one of my favorite herb blends for soup, herbes de provence, that is fantastic as well. Prep: Leeks, start by removing and discarding the root ends and thick dark green parts. :), Perfect and easy! Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container. It takes you about 30 minutes and few ingredients to prepare this great potato leek soup - a great dinner for the week. Tip: For the most flavor, using all vegetable broth will yield the most flavorful broth. Simple and hearty, vegan potato leek soup is blended to creamy smoothness and ready in 30 minutes! Hope that helps. It's so super creamy and cozy! I'm pretty sure that I can substitute vegetable stock for chicken stock, but what are some vegan options for heavy cream? 0 comments. :D. This soup is AH-mazing! Thank you! Vegan Coyote whole food, plant based vegan, living on the road in an RV. Keep the soup chunky, or use a potato masher to smash some of the potatoes to thicken the soup. Thinly slice them and add … To save even more time, prep a whole month's worth of soup in one go! Not only is it a delicious soup to serve … Reduce heat slightly and continue to boil until the potatoes are fork-tender (about 10 minutes). Add nutritional yeast and stir to combine. This soup is proof that you don’t need cream or butter to add richness, Lovvved this! Table of Contents show You'll Love … Serve right away. So if a smooth consistency will help with getting those veggies down, then go for it! Enjoy the remaining soup and the season! Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes. Do you find them too overpowering for the other ingredients? Dice the onion and chop the carrots and celery into half-moons. Not only does this cook up enough for 6 servings, but it's also easy to reheat. Anyway, making Instant Pot Vegan Potato Leek Soup is very simple. Leek and Potato Soup [Vegan] Dairy Free Should yield 4 – 5 cups. This Vegan Potato Leek Soup is so easy to make and uses minimal ingredients. Thank you Renee! potatoes, cubed ½ inch (peeled or with skin on) 1 … Next, add diced potatoes, chopped carrots, vegetable broth, and herbs. 12 Comments. No such thing as a healthy fat. That said, if you absolutely want to peel the potatoes and carrots, go for it. Hi Becca, the leeks are in the onion family, just a mildly flavored onion. It kind of reminds me of a soup that my dad used to make growing up, just without all the … Cheers :), Your email address will not be published. If you want to make no-oil potato soup, simply dry roast the ginger and garlic. I’m really not trying to be disrespectful in any way, I’ve just never started a soup without either, so was wondering if it is a flavour thing and I’m ruining delicate flavours in other soups that I make. I ended up with about 3.5 liters of soup and since I’m only feeding myself, I’m stoked these will keep in the freezer, ready to warm me throughout the season. Added three whole mashed cloves of garlic to the simmer, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp black pepper, a couple of shots of hot sauce and more salt to taste. If you try this vegan soup recipe, please let me know! I just didn’t add it here as I think it’s fine without it, but it definitely won’t hurt and will add another layer of flavor. Then add the broth and milk. ... To make it vegan, do that and also swap the butter for 1 tbsp olive oil. (Careful, garlic burns quickly). Herbs: I used dried thyme, but a few fresh sprigs would be great too. Do I need to peel the potatoes and carrots before I add them to the soup? The cashews add unbelievable flavor and texture to this soup.  I agree to No Sweat Vegan's Terms & Conditions and Privacy Policy. I also took your vegan french onion dip. I was going to put a little cream cheese in my husband’s because he likes creamy soups but he said it didn’t need it. Simmer: Add the potatoes, broth, bay leaves, herbs, salt to pot and bring to a boil. This potato soup is not just a perfect meal on cool days. See all Potato and Leek recipes on TSV, you may find a new favorite! Easy. This vegan soup is filling and made super fast. Also, potato skins contain more fiber and nutrients than the inside of the potato, so eating the peel will help bump up the nutrition. I love to hear what you think, or any changes you make. Add the potatoes and bring to a boil. Yes, it freezes well for up to 2 months! When you’re looking for an easy weeknight meal, this creamy one-pot vegan soup brimming with potatoes and leeks is a comforting, cozy meal, and pairs well with this Vegan Ceaser Salad on the side. This Instant Pot Potato Leek Soup is rich, creamy and satisfying! This Vegan Potato Leek Soup is packed with hearty veggies and is so deliciously creamy, no one will believe it’s vegan! A combination of coconut cream and white miso mimic the salty creaminess of the butter and cream used in … Add in the leeks and cook for 5 minutes. I usually do recipes exactly as they are the first time and then tweak from there to our taste with spices and such, but I so rarely start without any onion or garlic? Full of healthy veggies and aromatic flavors, this soup is oil-free and meal-prep friendly. One of my kids requested I blend his, so I got try both styles and it's delicious either way. report. Soups sometimes have the reputation for being difficult and time-consuming, but this one is actually quite simple. Sort by. 4 cups vegetable broth (1 quart container, low sodium) 1 cup water. Alternatively, slice the leeks, then put in a colander and wash well under running water. Simply re-warm on the stovetop or the microwave. I like that they give the soup a protein boost. Actually, thinking about it, it seems like I’ve almost made your leek, potato, and white bean soup? Apologies for any formatting issues; I'm on mobile. These include chives, thyme, oregano, basil, parsley, … Melt the butter in a large saucepan on medium heat and sauté the onion and garlic for a couple of minutes, until softened. Stir to combine and cook for about one minute. Wash the leeks well (they are very dirty inside) Sauté the onions and leeks. When you're ready to cook the soup, add everything to a big pot along with the liquids and spices. Store: Soup can be kept in the refrigerator for up to 1 week in an airtight container. See more ideas about potato leek soup, leek soup, vegan soups. 1 cup chopped celery (about 3 to 4 stalks) 1 medium yellow sweet onion, diced. Taste for seasoning. This vegan potato leek soup is so easy, pretty quick and full of flavor. It’s made without cream, is low-fat with an oil-free option, and ready in a quick 30 minutes! Thank you for your amazing recipes! 100% Upvoted. You'll love this Vegan Potato Soup because it's: I love a hearty, chunky soup. If freezing, leave a little extra space at the top since liquids expand when frozen. If you have leftovers, you can store them in an airtight container in the fridge for up to a week or the freezer for up to 3 months. This vegan potato soup is so hearty and flavorful, you won't believe it comes together in just 30 minutes. How to serve vegan Leek and Potato Soup? This vegan version uses a few simple ingredients to let the flavours of the ingredients … I usually make my pureed soup with red lentils, but green would be amazing too. You always create yummy soups! If a receipe calls for oil you can easily find substitutes. Finally, add the nutritional yeast, give the potatoes a quick mash to thicken the soup, taste to adjust seasonings, and this soup is ready to serve! I love how it tastes rich and decadent, yet still healthy! I’m going to make this one this week. They are so wonderful and I love using them in recipes whenever I can. I think you’ve inspired me to make another version of this using lentils. Excellent soup! This is a thick soup, so if you add more veggies either reduce the other vegetables or add more liquid. ... I’ve tried several vegan potato-leek soups, so take my word … Leave a comment and rate it below. First, top the vegan leek and potato soup with any herbs you might have already used during the cooking process. I love creating simple, healthy, and comforting vegan recipes the whole family will love. Final stage…simmering. 9 Responses to Recipe: Brian’s Ultimate Potato Veggie Soup (Vegan, Oil-Free, Mary’s Mini Compliant) Donna J Crosthwaite says: February 27, 2020 at 1:48 pm. Vegan Potato Leek Soup. But if you’re like me, a little chunkiness is welcome! Budget friendly, waistline friendly but best of all it’s really delicious. Simply make up a big pot of this soup, portion it into individual soup-friendly containers, and store in the fridge for up to a week or the freezer for three months. Log in or sign up to leave a comment Log In Sign Up. So simple and delicious! If you want to add more veggies and nutrition to this soup, some great choices are: corn kernals, kidney beans, spinach, or kale. I added three cloves of garlic and used fresh thyme. My favorite way to freeze this soup is in individual small containers that are freezer safe. It uses everyday ingredients and is simple to make. Tag @thesimpleveganista on Instagram and hashtag it #thesimpleveganista, 17 Comments Categories: 1 Hour or Less, 10 Ingredients Or Less, 30 Minutes or Less, Budget Friendly, Easy Vegan Dinner Recipes, Entree, Fall, Freezer Friendly, Gluten-Free, Grain Free, Heart Healthy, Low-Fat, Oil-Free, One Bowl, Puree Soup, Quick + Easy Vegan Recipes, Quick + Easy Vegan Weeknight Dinners, Refined Sugar Free, Savory, Soy-Free, Spring, Summer, Tree Nut-Free, Vegan Comfort Food, Vegan Recipes, Vegan Soup Recipes, Winter. A few important meal-prepping tips: 1) Let the soup cool before you seal the containers. Puree: Remove the bay leaves, and puree the soup using a hand-held immersion blender until smooth. While the aromatics are cooking down, prep the garlic and potatoes. Add the celery carrots, and onion to the pot and cook, stirring occasionally, until the onions are translucent. It’s also freezer friendly and can be stored in the freezer for up to 3 months. May take two batches. OIl is fat. As for the garlic, you can add a couple cloves of minced garlic if you like. Peel the garlic and chop or use a Microplane to grate into a paste. Thank you Tina for the great comment and inspiration! Creamy potato leek soup is perfect for your next dinner party and can be made in advance! Excerpts and links may be used, provided that full and clear credit is given to No Sweat Vegan with appropriate and specific direction to the original content. Jan 4, 2019 - Explore Nicole Butler's board "Potato leek soup" on Pinterest. So here is a quick and easy Creamy Vegan Potato Leek Soup Recipe that can be done in just about 30 minutes! Making a vegan version of this classic soup was a breeze. The texture of some vegetables changes somewhat when they are frozen and defrosted, but since this is a soup, it won't make a difference. You do not need to use oil because the onions will quickly release their liquid and keep the veggies from sticking. It uses everyday ingredients and is simple to make. That way whenever I want to cozy up with a bowl of warm soup I can just pull it from the freezer and warm it up. Add them to a pot over medium-high heat and cook down until the onions are translucent. Add the broth and milk to the pot and stir to combine, deglazing the bottom of the pot if necessary. Home » Type » Soups + Stews » VEGAN POTATO LEEK SOUP. Hi, I'm Julianne! Mix well and cook covered till the vegetables are tender. Just like in my vegan Potato Leek Soup, blended raw cashews are silky in texture, add body to a soup, and make it satisfying. ), I agree to No Sweat Vegan's Terms & Conditions and Privacy Policy. When prepping leeks be sure to rinse them well under cool running water to remove any sand or dirt that has become lodged between the leek sheaths. :), Perfect for the holiday weekend. It's got all the goodness of the leeks and potatoes hiding out in there, as well as healthy fat from the coconut milk. If using a regular blender to puree the soup, fill the blender cup no more than halfway and leave the hole in the lid open to let any heat escape. share. To make potato and leek soup - vegan you need 8 ingredients and 5 steps. Defrost the soup in the refrigerator for 12 hours or so and reheat on the stovetop over medium heat until warm. And in addition to being creamy, cozy and super delicious, it is also really nutritious. Garnish with Vegan Bacon Bits, green onions, and vegan yogurt or sour cream. It makes a great meal prep for the week with homemade no knead bread or Naan on the side for soaking up the juices.
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