-
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.
Similar recipes that you might like:
PICKED
Vegan Maakouda
Savor the essence of Moroccan street food with these vegan Maakouda fritters. Crispy on the outside, tender on the inside, they’re a perfect blend of spices and herbs.
PICKED
Creamy Mushroom and Barley Soup
Dive into the rich, velvety embrace of this Creamy Mushroom and Barley Soup, where earthy flavors and luscious textures harmoniously meld.
PICKED
Vegan Miso Soup with Seaweed and Tofu
Savor the essence of Japanese cuisine with our Classic Vegan Miso Soup, featuring soft tofu and seaweed in a savory miso broth, offering a comforting and nutritious meal.
Dairy-Free, Dinner, Lunch, Quick & Easy, Soups | No Comments » on Vegan Leek and Potato Soup