Nothing like the dead of winter in both Toronto and Ottawa reminds me that my body was not meant to live in Canada. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. See all Potato and Leek recipes on TSV, you may find a new favorite! Add chopped onions and chopped leeks to a pot with crushed garlic and olive oil and sauté until softened. Heat a saucepan over medium heat and add a couple tablespoons of water. But, remember if you are serving yourself a bowl and finding it a little too mild in flavor – don’t be shy with that extra sea salt and black pepper! Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. Comment document.getElementById("comment").setAttribute( "id", "a2cf456a2ee46cf2dfe23f930666d2ad" );document.getElementById("af63aa6a15").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! Creamy Leek and Potato Soup | Healthy Vegan Recipe - YouTube Potato & Leek Soup (Vegan) Yield: 6 - 8. What you’ll need for leek and potato soup: Vegan butter; Onion; Garlic; Leeks; Potatoes; Vegetable stock; Dijon mustard; Fresh thyme; Agave/maple syrup; Vegan cream; The vegan butter is … February 26, 2015 by Lisa Le 5 Comments. Reduce heat, cover and simmer until the potatoes are soft and cooked. It is basically made of fresh vegetables such as potatoes, carrots, leek, … Slice the white and light green parts of the leeks. You can also swap the oil for butter if you’re not on a vegan diet for a richer leek and potato soup. MethodPrep: 10 min › Cook: 30 min › Ready in: 40 min. Then add in some spices. The cold seeps into my bones, the lack of daylight renders me grouchy and tired, and … Please do us a favor and rate the recipe as well as this really helps us! Keywords: Potato, Leek, Soup, entree, vegan, gluten-free, oil-free, easy. Serve topped with crispy chickpea croutons and chopped fresh parsley, and pair with your favorite crusty artisan bread, naan or gluten-free Socca Flatbread to soak up the juices. It’s also great for meal prepping, and freezes well too! It's so super creamy and cozy! This Vegan Potato Leek Soup is the kind of soup that gives you a hug for lunch for lunch or dinner. Traditionally a potato leek soup uses regular cream so we switched that for coconut cream for the vegan version and I really don’t think there is any coconut flavor that results from it. 1 person made this. This vegan beet, potato, and leek soup is a creamy delicious soup with the prettiest shade of red! The more green you add, the more off-white your soup will be so it’s up to you … Tag @thesimpleveganista on Instagram and hashtag it #thesimpleveganista, 16 Comments Categories: 1 Hour or Less, 10 Ingredients Or Less, 30 Minutes or Less, Budget Friendly, Easy Vegan Dinner Recipes, Entree, Fall, Freezer Friendly, Gluten-Free, Grain Free, Heart Healthy, Low-Fat, Oil-Free, One Bowl (Or Pot), Puree Soup, Quick + Easy Vegan Recipes, Quick + Easy Vegan Weeknight Dinners, Refined Sugar Free, Savory, Soy-Free, Spring, Summer, Tree Nut-Free, Vegan Comfort Food, Vegan Recipes, Vegan Soup Recipes, Winter, Hi, and welcome to The Simple Veganista where you'll find healthy, affordable, EASY VEGAN RECIPES everyone will love! ), Published: Apr 28, 2018 Modified: Mar 29, 2019 by Alison Andrews This post may contain affiliate links. COOKING THE POTATO LEEK SOUP IN LAYERS AND STAGES HELPS BRING OUT THE SAVORY FLAVORS. ), Homemade Oat Milk (Creamy and Delicious) ». I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. So here is a quick and easy recipe for a Creamy Vegan Potato Leek Soup, that is healthy, filling, and can be done in just about 30 minutes! Heat 2 tablespoons olive oil in a stock pot over medium heat. Rinse chopped leeks under water and drain. Total Time: 35 minutes. Any thoughts on how this would turn out if made in a crockpot? Taste for seasoning. Within this vegan potato soup recipe, I’ve made two tweaks; I’ve left the note that you can use celery rather than celeriac, as I’m aware that it’s easier to get a hold for many/ more familiar to many. Recipe adapted from Simply Recipes. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Puree: Remove the bay leaves, and puree the soup using a hand-held immersion blender until smooth. Well, let’s just say I have been missing out! Remove from the heat and remove the bay leaves. Comment Policy: Your feedback is really appreciated! You won't need to buy anything fancy to make this soup - just basic kitchen staples that are inexpensive and easy to find. ★☆ For this Potato Leek Soup recipe just chop vegetables … If you try this vegan soup recipe, please let me know! Ingredients for simple Potato and Leek Soup. Once translucent, I add the chopped potatoes, cover the potatoes with 4 cups on vegetables broth, and then add the seasonings and herbs. ★☆ I had even frozen a bunch and it thawed wonderfully. Add sea salt and black pepper to taste (you can be quite liberal with this) and then serve with some fresh chopped chives and a sprinkle of black pepper on top. Leeks are part of the onion family! Lazy Potato Leek Soup Makes a lot. In a large pot on medium heat add oil or butter, then saute garlic, leeks, and onion together with salt until soft – about 5-7 minutes. Your feedback is really appreciated! Blend each batch until smooth and creamy. Wash and peel the leeks and potatoes and chop them. Add pepper to taste and serve the soup hot. Here’s a handy visual guide on How To Cut & Clean Leeks. If you buy the whole leeks, be sure to cut all those outer dark green parts and root ends away so that all you’re left with is the white and light green parts. … And then those are the parts that you chop up for the soup (as pictured below). Vegan Leek and Potato Soup. This Vegan Potato Leek Soup is packed with hearty veggies and is so deliciously creamy, no one will believe it’s vegan! Ingredients for Vegan Leek and Potato Soup. Saute: In a large dutch oven or pot, heat the oil/water over medium heat. The soup is also … Ideal when you’re busy running around the kitchen. Add chopped onions and chopped leeks to a pot with crushed garlic and olive oil and sauté until softened. It is creamy, hearty, absolutely delicious, and happens to be vegan too. This potato leek soup recipe is one of our all-time favorites. But if you’re like me, a little chunkiness is welcome! Turn off the heat, … Bring to the boil. Try our super simple cooking mode. Add chopped potatoes, bay leaves and vegetable stock and bring to a boil. Adjust the heat as necessary so as not to brown the leeks. Remove the bay leaf and transfer the mixture to a blender, working in batches. Add the potatoes, cashews, broth, bay leafs, thyme and pepper. Leaving the skin on does have its nutritional benefits, but may not blend up as smooth. Cut potatoes into ½ inch cubes. Herbs: I used dried thyme, but a few fresh sprigs would be great too. Cream-based soups are a classic cooking method, but there are truly so many more options and ways to create that velvety texture in soups. Liquids: Use vegetable broth, water or a combo of the two. Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes. This creamy Vegan Leek and Potato Soup is warming, satisfying and delicious. Please do us a favor and rate the recipe as well as this really helps us! And who doesn’t love onions? Serve: Serve warm with chopped parsley, crispy chickpea croutons and a side of crusty artisan bread. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any sand or debris nestled inside, slice the leeks crosswise. And in addition to being creamy, cozy and super delicious, it is also really nutritious. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. The cold, dry air sucks out any and all moisture from my body and I become perma-uncomfortable. Heat until the stock is boiling. First, top the vegan leek and potato soup with any herbs you might have already used during the cooking process. If you … Drain water from … Your email address will not be published. Healthy Tip: When sauteing  the leeks use water instead of oil to make an oil-free soup. This is my vegan version. Next, add the potatoes, vegetable broth, thyme, pepper, salt, chili flakes, and bay leaf and stir to just combine the soup ingredients. The potato leek soup is one of the recipes I prepared for my week experiencing the SNAP food challenge. Should yield 4 – 5 cups. Leeks are actually very mild in flavor, and of course potatoes are not strong in flavor. When prepping leeks be sure to rinse them well under cool running water to remove any sand or dirt that has become lodged between the leek sheaths. This one pot potato soup recipe is very simple with just 5 basic ingredients. PRIVACY POLICY + DISCLAIMERS     Olive oil 1/2 a bag of frozen leeks 1/2 white onion, chopped 3-5 cloves of garlic, minced A bunch of potatoes… about 6 fairly big ones for me, chopped, skins intact Water or broth White wine vinegar Plain, unsweetened almond milk Salt, freshly ground black pepper, red pepper flakes (optional), and fresh parsley Turn the heat down to low and let the soup simmer for 15 minutes or until the potatoes are tender. Simply re-warm on the stovetop or the microwave. ★☆ This vegan potato leek soup makes an excellent appetizer but also main course! This vegan potato leek soup is made with only 6 ingredients … Find out more about me here. If you serve it with some crispy fresh bread and maybe a side salad it can be a very filling main course. This weekend we got a ton of snow here in Montreal. https://www.mygorgeousrecipes.com/chunky-leek-and-potato-soup That way whenever I want to cozy up with a bowl of warm soup I can just pull it from the freezer and warm it up. Simple and hearty, vegan potato leek soup is blended to creamy smoothness and ready in 30 minutes! Add in a can of coconut cream and blend up the soup using an immersion blender. Buttery leeks with delicate herbs and creamy potatoes make this soup perfectly creamy and tasty. Store: Soup can be kept in the refrigerator for up to 1 week in an airtight container. Did you make this recipe? Cooking Circle Soup, Starters, Vegan, Vegetarian Vegan Leek & Potato Soup. I’m talking snowed in and can’t leave the house and sitting around bored and what am I going to do, oh I know I’ll stay in and make a cozy beet soup recipe kinda ton. I’ve also made this soup with one of my favorite herb blends for soup, herbes de provence, that is fantastic as well. It is: Leftovers keep very well and can be reheated the next day, so if you’re cooking for less people that’s not a problem at all! It makes a great meal prep for the week with homemade no knead bread or Naan on the side for soaking up the juices. Mushroom, Potato & Leek Soup A creamy mushroom potato and leek soup made without any cream! Potatoes: You can use any variety of potatoes for soup. Heat the oil in a large pan and add the onions, potatoes and leeks. Reduce heat, cover and simmer until the potatoes are soft and cooked. May take two batches. You can buy your leeks already cleaned up nicely, where they’re already trimmed down so that they’re just the inner white and light green parts, or you can buy the whole leeks where it’s the outer dark green parts as well. Vegan and gluten-free. How to make vegan potato leek soup. Rude or insulting comments will not be accepted. CONTACT     I am already a huge fan having made my creamy vegan potato soup that I simply adore! Tip: Cooking Mode. Learn more about TSV →, ABOUT     Cook and stir leeks in hot oil until … My favorite vegan potato leek soup recipe features tender potatoes, mellow flavored leeks and simple herbs made healthy and easy! Add the chopped bite-sized potatoes and reserved leeks … SHOP     SUBSCRIBE   |   RECIPE INDEX, © 2019 THE SIMPLE VEGANISTA | A VEGAN FOOD BLOG, LEMON CHICKPEA ORZO SOUP (VEGAN AVGOLEMONO). Rude or insulting comments will not be accepted. Add the chopped onion, leek and garlic and cook over medium heat until the onion starts to turn translucent and the leeks are wilted (about 5-8 minutes). Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too. Making potato leek soup was a no-brainer! I find that the potatoes make a leek and potato soup creamy enough without needing to add extra cream. Cooking method: Standard. Then add in some spices. L. Recipe by: Laura. Defrost the soup in the refrigerator for 12 hours or so and reheat on the stovetop over medium heat until warm. Cook for 3-4 minutes until starting to soften. Cook, stirring occasionally until the leeks have softened. So I really think you will love this vegan potato leek soup! Add the whole potatoes and vegetable broth to the remaining leeks/garlic in the sauce pan. This vegan potato leek soup is everything you want a soup to be! It’s also freezer friendly and can be stored in the freezer for up to 3 months. Add in the thyme, rosemary and coriander powder and sauté. Time to cook! And I mean a ton. My favorite way to freeze this soup is in individual small containers that are freezer safe. Home » Appetizers » Vegan Potato Leek Soup (The Best and Creamiest! Recipe by Amelia Littlejohn. But if you hate coconut then it might be best to switch this for something else. Remove from the heat and remove the bay leaves. Vegan Leek and Potato Soup 50 minutes. If you don’t have an immersion blender then transfer to your blender jug in stages, blend until smooth and then gradually return to the pot. Print; Email; Friend's email address . This hearty and comforting meal is filling, satisfying and will have you coming back for more! I wasn’t sure if leeks would fit into the budget, but at $3.23 for a pound, they did — … Add the chopped potatoes, bay leaves and vegetable stock and bring to a boil. I love to hear what you think, or any changes you make. Sign up to our email list for an awesome free recipe ebook and to stay updated with all our latest recipes posted to the blog. Alternatively, slice the leeks, then put in a colander and wash well under running water. Use an immersion blender to purée the soup. My favorite vegan potato leek soup recipe features tender potatoes, mellow flavored leeks and simple herbs made healthy and easy! So what do you think of this vegan potato leek soup? ★☆ Turn down the heat and cook gently for 30 minutes. Thank you! I prefer using red potatoes for soups as they have a sweeter, creamier taste and texture as compared to regular white potatoes. Feel free to peel your potatoes, especially if you want an ultra creamy soup. It’s warming, comforting, hearty, satisfying and oh, soooo delicious! Now, I’ll admit, leeks are not an ingredient I was extremely familiar with but now that I am…. Let us know in the comments! This vegan potato leek soup recipe requires just 5 simple ingredients that are cheap (inexpensive) and easy to find. Cook Time: 20 minutes. cover the pot, turn the heat and and bring to a boil. It’s made without cream, is low-fat with an oil-free option, and ready in a quick 30 minutes! Your email address will not be published. WHAT DO I NEED FOR VEGAN POTATO LEEK SOUP? If using a regular blender to puree the soup, fill the blender cup no more than halfway and leave the hole in the lid open to let any heat escape. It’s super easy to make and just happens to be vegan … It's got all the goodness of the leeks and potatoes hiding out in there, as well as healthy fat from the coconut milk. This vegan potato soup recipe is truly as versatile as it is delicious! This vegan potato leek soup is made with only 6 ingredients (plus a few basics). Leave a comment and rate it below. It’s the perfect recipe for those looking for potato leek soup … Potatoes are total comfort food and blending them up in a creamy soup with leeks and onions and spices and garlic and all kinds of good stuff, well you know it’s going to be great! Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. It’s also perfect for meal prep! Reduce heat, cover and simmer on low for 15 minutes, or until the potatoes are fork tender. Add the vegetable stock and bring to the boil. Sometimes it’s just a few extra dashes of salt and/or black pepper and it all comes alive.
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