Vegan Potato Leek Soup
Vegan potato leek soup is so healthy, easy to make, and perfect for lunch, meal prep, or a quick dinner!
Servings 4 people
- 2 tbsp olive oil extra virgin for sautéing
- 5 potatoes preferably Yukon Gold
- 4 leeks dark green stems cut and discarded
- 2 garlic cloves minced
- 1 carrot diced
- 1 onion diced
- 1 tbsp thyme freshly chopped
- 1 tsp smoked paprika
- 3 cups vegetable broth
- 1 can coconut milk full fat
- 2 tbsp nutritional yeast
In a soup pot over medium heat, add your olive oil, potatoes, carrot, onion, garlic and spices (thyme + paprika). Saute for 10 minutes.
Add the broth to the pot and bring to a boil. Turn the heat down to a simmer and cover. Allow to cook for about 30 minutes or until potatoes are tender.
Blend half of the soup in a blender or with an immersion blender. If using a blender, transfer the blended soup back to the pot, if using an immersion blender--serve immediately.
*To save in the fridge let the soup cool before covering and refrigerating. If you wish to freeze the soup, let it cool and then freeze it in a container.
*Leftovers will save for about a week in the fridge and up to three months in the freezer.
Calories: 504kcal | Carbohydrates: 57g | Protein: 13g | Fat: 28g | Saturated Fat: 19g | Sodium: 774mg | Potassium: 1656mg | Fiber: 11g | Sugar: 7g | Vitamin A: 4736IU | Vitamin C: 48mg | Calcium: 171mg | Iron: 14mg