Vegan Leek & Potato Soup

 

 

 

 

Leek soup is an important dish in the cuisines of United Kingdom and Romania. It is a soup based on potatoes, leeks, broth (usually chicken) and heavy cream. I veganise this delicious soup and my family loves it! A little oatmeal is used to thicken this dish and also provide the extra protein and fibre to this tasty and nourishing soup, you will not taste the oat so no worries for the oat-heaters. Viola, another recipe to get oats into the stomachs of my family!

Leeks have a gentle sweetness that works anywhere you use onions and garlics. Leeks are also a good source of vitamin C and dietary fibre, the green parts contain beta-carotene too. Though leeks have received less attention than their fellow allium vegetables (e.g. garlic, onions, shallots, and scallions), research has linked it to not only lower risk of cancer but also numerous chronic diseases.

My other soup recipes:
☼ Vegan French Onion Potato Soup
☼ Vegan Curried Cauliflower Soup 
 

Dietary: Vegetarian, Vegan
Serves 2-3

Cooking Time: About 35 minutes

Ingredients
 1 Tbsp vegan butter or oil

 1/2 Tbsp non-gmo canola/coconut oil

 1 white onion, sliced

 3 garlic cloves, sliced

 1/2 tsp dried thyme or 1 small bunch English parsley

 1/2 bay leaf

 250g leeks, thickly sliced

 380g or 3 potatoes, peeled & roughly chopped

 750ml or 3 cups vegetable stock (I made my own)

 2-3 Tbsp rolled oats (optional, for thickening)
 1 tbsp nutritional yeasts (optional)

 

Seasoning

 Sea salt, to taste

 Freshly ground black pepper, to taste

 

Garnish

 Nutritional yeasts

 Leeks, thinly sliced
 Parsley or coriander sprigs

 

Method

1. Heat up butter and oil in a large pot over medium heat. Add the onions, toss to coat them in oil and cover the pot for 5-10 minutes in medium heat, stirring occasionally until golden brown.

 

2. Stir in garlic and thyme/parsley and bay leaf, sauté for 1 minute. Then add leeks and potatoes, stir to mix for another 3 minutes until aromatic.

 

3. Pour in stock, rolled oats and nutritional yeasts (if using), bring to a boil. Partially covered, simmer for about 20 minutes to allow flavours to combine.

 

4. Remove bay leaf. If you like some chunk in your soup, leave some potato, onion and leek in the pot, transfer the rest of the mixture to a food processor or simply use a handheld/immersion blender. Process until smooth, pausing the machine to scrape down the sides and under the blade, if necessary.

 

5. Return mixture to pot, bring to simmer. Add more broth if necessary for desired consistency. Adjust the salt and pepper to taste. Garnish and serve immediately.

 

Step 2: Add leek & potato. 



Step 2: Stir fry

 

Step 3: Add vegetable stock