This wonderfully flavorful and colorful vegan potato leek soup recipe will bring comfort to the coldest of days and hungriest of tummies!
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Course: dinner
Cuisine: French
Servings: 4
Calories: 355kcal
Author: Jeff and Joan Stanford
Ingredients
2tablespoonsolive oil
4-5mediumYukon Gold or red-skinned potatoesroughly chopped
½cupcelerychopped
⅓cupparsleyminced
3largeleekscleaned and thinly sliced
6cupsvegetable broth
½cupcoconut creamuse the top layer of coconut cream from a can of coconut milk
1-2tablespoonslemon juiceto taste
Salt and white pepperto taste
Instructions
Heat olive oil in a large stockpot over medium heat. Add potatoes, celery, parsley, and leeks. Cook, stirring occasionally, until vegetables are soft, 8-12 minutes.
Add vegetable stock, and bring mixture to a boil. Reduce heat to low, and simmer for 30-40 minutes, or until vegetables are tender.
Leave chunky, or blend in a high-speed blender to desired texture.
Lastly, add the coconut cream, and season to taste with lemon juice, salt, and white pepper.