Vegan Potato Leek Soup
This creamy potato leek soup is both vegan and gluten-free.
Ingredients
- 4 leeks white parts only
- 1/2 medium onion
- 4 cloves garlic minced
- 4 medium potatoes Optional I kept the peel since a lot nutrients are in the peel.
- 1/8 cup olive oil
- 1/2 tsp pink Himalayan salt
- 1 tsp dried thyme
- 1/2 tsp coriander
- 2 bay leaves
- 4 cups low sodium vegetable broth if using regular vegetable broth just omit the salt.
- 1 cup coconut milk can also work with any unsweetened vegan milk
- black pepper to taste
Instructions
- Cut the dark green parts of the leeks. We'll only be using the white and lighter parts. Clean the leek really well by cutting it in half length wise. Then soak in water to remove sand and dirt.
- Chop the onions and mince the garlic
- Cut the potatoes in cubes.
- Heat olive oil in a medium pot or dutch oven. Add the onions, garlic and leeks. Cook till onions are translucent and garlic has golden.
- Add the potatoes, thyme, and coriander and saute for 4 - 5 minutes
- Pour the vegetable broth and add salt, pepper and bay leaves Bring to boil. Once boiling lower the heat and cover pot. Simmer for 10 - 15 minutes or until potatoes are fork tender,
- Remove the bay leaves and pour the coconut milk and mix with well.
- Use an immersion blender to blend in all the ingredients. Can also pour this into a blender. Make sure to have the cover slighting open to release heat.
- Serve hot with chives, potatoes, or scallions and enjoy!
Video
Notes
Where to Buy Some Of The Ingredients