Vegan Potato Leek Soup Food

VEGAN POTATO LEEK SOUP

Vegan Potato Leek Soup image

This vegan potato leek soup uses starchy potatoes to thicken and create a creamy consistency, so there's no need to stir in cream at the end. Top with green onions, chives or your favorite vegan shredded cheese before serving. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

Ingredients

3 celery ribs, chopped
2 medium onions, chopped
3 medium leeks (white portion only), chopped
1 medium green pepper, chopped
6 garlic cloves, minced
2 tablespoons olive oil
4 medium potatoes, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup coconut milk, optional
2 green onions, chopped

Steps:

In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper and garlic in oil until tender. Add the potatoes, broth, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally., Puree soup to desired consistency using an immersion blender. Or, cool soup slightly and puree in batches in a blender. Return to pan. If desired, stir in coconut milk. Cook and stir until heated through. Sprinkle with green onions.

Nutrition Facts : Calories 150 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

VEG OR VEGAN POTATO LEEK SOUP

Veg or Vegan Potato Leek Soup image

Make and share this Veg or Vegan Potato Leek Soup recipe from Food.com.

Provided by Ravenhood

Categories Potato

Time 35m

Yield 5 1/2 cups, 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
3 1/2 cups leeks, sliced
1/4 cup onion, chopped (yellow)
3 cups potatoes, cubed (yellow, yukon gold)
1 teaspoon garlic, minced and tightly packed
3 cups water
1 vegetable bouillon cube
2 cups milk
1 cup water
2 tablespoons margarine
1 vegetable bouillon cube

Steps:

Saute leeks and yellow onions in oiled pan on medium heat for 5 minutes.
Put all of the ingredients in a large pot (choose the vegan OR vegetarian option), boil, then reduce heat and simmer, covered, for about 20 minutes, until the potatoes are cooked.
Let cool down a bit before transfering to a blender and blend until smooth.

CREAMY (VEGAN) SPINACH, LEEK, & POTATO SOUP

Creamy (Vegan) Spinach, Leek, & Potato Soup image

A thick creamy soup with a beautiful combination of spinach, leek and potato. This version is vegan, using a few vegan substitutes, but could also be made using non-vegan versions of those ingredients.

Provided by HippieVeganMamaTo5

Categories Vegan

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1/2 tablespoon olive oil
1/2 cup onion, diced
2 garlic cloves, crushed
1 leek, white and soft green parts, sliced thinly
1 potato, peeled and cubed
2 1/2 cups vegetable stock
1 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1 (10 ounce) package frozen spinach
2 tablespoons Earth Balance margarine
2 tablespoons tofutti sour cream
1 cup almond milk
2 baby carrots, shredded for garnish (optional)
1 tablespoon tofutti sour cream, for garnish (optional)

Steps:

Heat oil in large saucepan.
Saute onion and garlic for 2-3 minutes.
Add vegetable stock and water.
Add leeks and potato.
Season with salt, pepper, and basil.
Bring to boil then reduce heat, cover, and simmer for 20 minutes.
Add spinach and process in blender until somewhat smooth. Skip this step if you want your soup chunkier.
Return to saucepan and add Earth Balance, sour cream, and milk.
Heat through.
Serve with a sprinkle of shredded carrot and a dollop of sour cream, if desired.

Nutrition Facts : Calories 105.5, Fat 2.4, SaturatedFat 0.5, Sodium 649.1, Carbohydrate 18.6, Fiber 4.5, Sugar 2.8, Protein 4.8

VEGETARIAN POTATO-LEEK SOUP

Vegetarian Potato-Leek Soup image

Healthy potato-leek soup for vegetarians.

Provided by plasticRobot

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 7

Ingredients

¼ cup olive oil, divided
2 leeks, chopped
1 (32 fluid ounce) container vegetable broth
1 ¾ cups water
2 pounds potatoes, cut into cubes
⅜ teaspoon cayenne pepper
¼ teaspoon salt

Steps:

Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 25.5 g, Fat 7.2 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 315.6 mg, Sugar 3.3 g

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