Vegan Potato Leek Soup
This vegan potato leek soup is creamy and nutritious, infused with flavor from fresh spring leeks and a hint of rosemary. Garnish with sliced green onion and a drizzle of olive oil, and serve with a piece of crusty French bread for a satisfying and light meal.
Servings: 8
Calories: 314kcal
Ingredients
- 2 tablespoons olive oil
- 2 leeks whites and light green only
- 3 garlic cloves minced
- 1/4 cup dry white wine*
- 6 - 8 medium russet potatoes about 3 pounds
- 3 cups vegetable broth
- 1 15- ounce can coconut milk
- 1 - 2 sprigs fresh rosemary
- 1 teaspoon lemon juice
- Salt & pepper to taste
- Sliced green onion for garnish
Instructions
- Heat a large Dutch oven or stockpot to medium-high heat. Add the olive oil and heat until shimmering. Then, sauté the leeks and garlic, stirring occasionally, until the leeks have softened - about 5 minutes.
- Deglaze with wine and scrape any browned bits from the sides of the pot.
- Add the remaining ingredients, and bring soup to a boil. Then, reduce heat and simmer the soup until the potatoes have softened - about 15 minutes.
- Using an immersion blender, purée the soup until smooth (or transfer soup to a high speed blender and blend until smooth).
- Before serving, adjust seasoning with salt & pepper to taste.
Nutrition
Calories: 314kcal | Carbohydrates: 37g | Protein: 5g | Fat: 17g | Sodium: 519mg | Fiber: 4g | Sugar: 5g | Vitamin C: 14mg