Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, potato and leek soup - vegan. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
This vegan potato leek soup is everything you want a soup to be! It's warming, comforting, hearty, satisfying and oh, soooo delicious! Potatoes are total comfort food and blending them up in a creamy soup with leeks and onions and spices and garlic and all kinds of good stuff, well you know it's going.
Potato and leek soup - vegan is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Potato and leek soup - vegan is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook potato and leek soup - vegan using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Potato and leek soup - vegan:
- Get 3 cups vegan stock
- Make ready About 350 g potatoes - which works out to about 3 medium-sized potatoes or about 1 1/2 cups - peeled and chopped into bite-sized chunks
- Get 1 leek, finely chopped
- Prepare 1 tsp fresh oregano, finely chopped
- Make ready 1 tsp fresh thyme, finely chopped
- Prepare 1 tsp flat-leaf parsley, finely chopped
- Take 1 tsp salt
- Make ready Generous pinch of pepper
A hearty, creamy and dairy-free potato leek soup that will most definitely hit the spot during these cold winter months. The dairy-free soup is simple, healthy, delicious and perfect as a quick and satisfying appetizer, side or main dish for lunch or dinner! This creamy vegan potato leek soup combines my two favorite things along with a somewhat underrated winter vegetable: leeks. I never really knew too much about leeks until I did a year abroad in Wales, then I couldn't escape them!
Instructions to make Potato and leek soup - vegan:
- Put the potatoes, leek and stock in a pan. Bring to a boil.
- Add the herbs and seasoning.
- Simmer for about 30 mins - til the vegetables are tender.
- If you feel like it, blend the soup to make it smooth. I usually just mash the potato a bit if the chunks are big.
- Serve, season to taste and enjoy 😋
They were everywhere: in sandwiches, pies, soups, sauces or. ♥ In today's video, I try the first recipe from my new vegan cookbook! Creamy and healthy Vegan Potato Leek Soup. Add broth and bay leaves and stir to combine. Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine.
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