Leek and Potato Soup [vegan]
This vegan leek & potato soup is creamy and velvety without the need for dairy.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 400 g leeks
- 400 g potatoes
- 2 Tbsp olive oil
- 1.25 litre vegetable stock
- 2 tsp dry thyme
- 100 g unsalted cashews
- 250 ml soya cream
- salt & pepper
TOPPINGS:
- 2 Tbsp olive oil
- 150 g leeks
- croutons
- extra soya cream
Instructions
- Cut the leeks into fine slices. Peel and cut the potatoes into small dice.400 g leeks, 400 g potatoes
- Heat 2 Tbsp of olive oil in a large saucepan. Add the sliced leeks and diced potatoes. Fry gently for 5mins until the leeks start to soften.2 Tbsp olive oil
- Add the vegetable stock, dry thyme and cashews. Bring to the boil, then reduce the heat to medium and cook uncovered for 20-25 minutes.1.25 litre vegetable stock, 2 tsp dry thyme, 100 g unsalted cashews
- If you are making the toppings, cut 150g / 5.3oz of leeks into thin slices. Add 2 Tbsp of olive oil to a frying pan. Add the leeks to the pan and fry the leeks under medium heat until soft while the soup is cooking. When done, season to taste with salt and pepper.150 g leeks, 2 Tbsp olive oil
- Once the soup vegetables are cooked, liquidise the soup with a handheld immersion blender or a regular blender.
- Add the soya cream and season to taste with salt and pepper. You can adjust the texture of the soup by adding a bit more vegetable stock if needed.250 ml soya cream, salt & pepper
- Serve the soup topped with the sautéed leeks, croutons and some soya cream.croutons, extra soya cream
Nutrition
Serving: 1servingCalories: 436kcalCarbohydrates: 34gProtein: 7gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 47mgSodium: 864mgPotassium: 596mgFiber: 4gSugar: 8gVitamin A: 2586IUVitamin C: 24mgCalcium: 96mgIron: 4mg