Vegan Potato Leek Soup
This creamy potato leek soup is healthy, delicious, vegan, quick to prepare, and perfect for a light meal or appetizer with lots of vitamins!
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Servings :
Calories : 179kcal
Ingredients
- 2 tbsp olive oil or vegetable oil
- 1 onion minced
- 1 clove garlic minced
- 14 oz (400 g) potatoes roughly chopped
- 1 stalk leek roughly chopped
- 1 carrot roughly chopped
- 3 cups (720 ml) vegetable broth
- 1 tbsp lime juice or lemon juice
- 1 tsp curry powder
- salt & pepper
Instructions
- Peel and mince the onion and garlic. Peel and roughly chop the potatoes and carrot (no need to peel them if using organic vegetables). Cut the leek into rings.
- Heat a large pot with oil. Sauté the onion and garlic for 3 minutes.
- Add potatoes, leek, and carrot, sauté for another 5 minutes.
- Add the chopped potatoes, leek, and carrots and cook for another 5 minutes.
- Deglaze with vegetable broth, bring to a boil, cover and simmer for 20 minutes. Stir occasionally.
- Blend the soup in a high-speed blender, or with a hand blender, until creamy. → Feel free to add more vegetable broth or water if you like your soup a little thinner.
- Return soup to the pot, season with lime juice, curry powder, salt, and pepper. → Optional: Decorate the soup with plant-based cream and chopped chives.
Notes
Make-Ahead: Keeps fresh for 5 days. Store it in an airtight container in the refrigerator.
Reheat the soup either in the microwave for a few minutes, or heat it in a pot on the stove over medium heat. The soup may thicken up slightly in the fridge, but it usually liquefies again when it's warmed up. If it's still too thick, add some extra water.
Freeze: Can be frozen for up to 3 months. Thaw it directly in a pot over medium heat.
Nutrition
Calories: 179kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Sodium: 638mg | Potassium: 623mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5330IU | Vitamin C: 22.6mg | Calcium: 74mg | Iron: 4.6mg