Preparing Vegan Potato Leek Soup
Ready to dive into this delicious creation? Here’s a quick overview of how to prepare this warming soup:
Sauté the onion, leeks, and garlic for a flavor-packed base.
Add your herbs and spices to infuse even more aroma.
Toss in the potatoes and vegetable stock, then simmer until tender.
Blend everything until silky smooth.
Stir in coconut cream for that rich, creamy finish.
Season and serve with fresh chives for a delightful presentation!
What you’ll need
Get ready to gather the ingredients that will elevate your soup game:
1 Medium Onion (White, Yellow, or Brown, Chopped)
1 tsp Crushed Garlic
1 Tbsp Olive Oil
4 Large Leeks (White and light green parts only, chopped)
1 tsp Dried Thyme
1 tsp Dried Rosemary
1/2 tsp Ground Coriander
6 Medium Potatoes (2.2lb/1kg, peeled and chopped*)
2 Bay Leaves
4 cups Vegetable Stock/Broth (960ml)
14 ounces Coconut Cream (400ml, 1 can, Unsweetened*)
Sea Salt and Black Pepper (to taste)
Fresh Chives (Chopped)
*You can substitute olive oil for any neutral oil, and feel free to swap out the coconut cream for cashew cream if preferred.
