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





 

Vegan French Onion Potato Soup

How to wow your huge number of guests with a delicious soup yet easy on the wallet?  French onion soup is the best bet! Using just a few basic things, it can be transformed into a deep dark and flavorful dish, and it is supremely satisfying too. The potato is optional, I added it because I like some bite in soup. The key with French onion soup is long, slow cooking to get its best flavour!

My other soup recipes:
☼ Vegan Leek & Potato Soup 
☼ Curried Cauliflower Soup 

Dietary: Vegetarian, Vegan. 

Serve 4

Ingredients
 5 cups onions (about 4 large onions), thinly sliced
 2 Tbsp olive oil
 1/4 tsp brown sugar
 2 tbsp whole wheat or all-purpose flour
 1 medium potato, diced (optional)
 1 tsp vegetarian mushroom oyster sauce (optional)
 1 tsp dried thyme

Stock (choose one)
 3 cups vegetable stock
 2 Tbsp Gravox® Traditional Gravy box powder* + 3 cups water
 1/3 cup miso + 3 cups water

Seasoning
 Pinch of fresh black pepper
 Coriander
 Vegan cheese (optional)

Method

1. Heat up oil in a heavy pot. Add the onions, toss to coat them in oil and cover the pot for 15 minutes in medium heat.
 

2. Stir in sugar, and continue to cook under low heat for another 30 minutes, stirring only occasionally to prevent onions from sticking. When they are melted and have turned soft and golden brown, it has caramelized.
 

3. Sprinkle flour on onion, and stir to coat. Add potato, mushroom sauce, thyme, water/stock. Bring to a simmer, partially covered, for another 30 minutes, to allow flavours to combine.
 

4. Adjust the seasoning to taste, sprinkle with cheese and serve immediately. 

 

Notes
☼ I did not slice the onion, I chopped it finely using this.
 

☼ Please take note the dietary suitability of this Australia-produced Gravox gravy mix powder:
Suitable for Vegans
- Gravox Traditional Gravy
- Gravox Supreme Gravy

 

NOT suitable for Vegans
- Gravox Fuller Flavour Supreme Gravy
- Gravox Lite Supreme Gravy

Vegan Curried Cauliflower Soup

This is spicy, creamy lot-fat soup is perfect on a cold winter's day served with flatbread such as pitta and garnished with fresh herbs.

My other soup recipes:
☼ Vegan Leek & Potato Soup 
☼ Vegan French Onion Potato Soup

Dietary: Vegetarian, Vegan.
Serve 4

Ingredients
 750ml unsweetened non-dairy milk (I use soy milk)

 1 large cauliflower

 1 tsp garam masala
 2 tsp curry powder
 

Seasoning

 Pinch of sea salt
 Pinch of fresh black pepper
 Coriander

Method

1. Heat up milk in a large pan over a medium heat.
 

2. Cut cauliflower into florets and add to the pan, then add garam masala and curry powder.  
 

3. Season with salt and pepper.
 

4. Bring milk to boil, then reduce the heat, half-cover the pan and simmer for 20 minutes, or until cauliflower is tender, stirring occasionally.
 

5. Allow to cool for few minutes. Blend in food processor until smooth.
 

6. Reheat gently in pan, stirring ocassionally. 
 

7. Adjust the seasoning to taste and serve immediately.