-
20
minPrep Time -
30
minCook Time -
50
minReady in -
perYield -
210
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:soup
- Allergens:
- Seasons:fall,winter
- Cuisines:
- Courses:dairyfree,quickeasy
Recipe Description
A creamy and comforting soup, perfect for cold weather. This vegan rendition of the classic leek and potato soup is rich in flavor, nourishing, and incredibly satisfying.
Ingredients
- 2 tablespoons olive oil
- 3 leeks, cleaned and sliced
- 1 onion, chopped
- 4 potatoes, peeled and diced
- 4 cups vegetable broth
- salt and pepper to taste
- 1 cup coconut milk
Steps:
- Heat olive oil in a large pot over medium heat.
- Add leeks and onion, cook until softened, about 5 minutes.
- Add potatoes and vegetable broth, bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Puree the soup using an immersion blender until smooth.
- Serve hot.
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