-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:celery
- Seasons:winter,fall,spring
- Cuisines:
- Courses:dairyfree
Recipe Description
A creamy blend of potatoes, leeks, and carrots, made completely vegan, that warms you up from the inside out.
Ingredients
- 1 tablespoon olive oil
- 3 leeks, white and light green parts only, cleaned and sliced
- 2 cloves garlic, minced
- 3 large potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Chives for garnish
Steps:
- In a large pot, heat the olive oil over medium heat.
- Add the leeks and garlic, cooking until leeks are soft, about 5 minutes.
- Add the potatoes and vegetable broth, bring to a boil, then cover, reduce heat, and simmer until potatoes are tender, about 25-30 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the coconut milk and season with salt and pepper to taste. Heat through.
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