Description
A creamy and comforting vegan potato leek soup.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 3 leeks, cleaned and sliced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and leeks, sauté until soft.
- Add potatoes and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend the soup until smooth.
- Stir in coconut milk.
- Add salt and pepper to taste.
- Serve hot.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for later use.
- Adjust thickness by adding more broth or water.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan potato leek soup