VEGAN POTATO LEEK SOUP
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
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
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
VEGAN POTATO SOUP
Steps:
- Peel the potatoes and cut them into medium-sized cubes. Slice the white and light green parts of the leek and rinse them well. Set both aside.
- Finely chop the onion. Then heat some oil in a large pot and sauté the onion for about 3 minutes. Add the garlic and cook it for another minute.
- Add the potatoes and the leek and cook for 5 minutes. Then add the vegetable broth and the bay leaf. Simmer for 15 minutes or until the vegetables are very soft.
- Fish out the bay leaf and discard. Reserve some of the cooked potatoes and leek for later if you want your soup to be a bit chunky. Purée the soup with a hand-held immersion blender until smooth. Alternatively you could also use a standard blender to purée the soup (see instructions in the recipe notes).
- Stir in the coconut milk, the dried thyme, the lemon juice, and season with salt and pepper. Serve immediately and sprinkle it with chopped green onion, parsley, and chives. Enjoy!
Nutrition Facts : Calories 232 kcal, Carbohydrate 39 g, Protein 7 g, Fat 6 g, SaturatedFat 5 g, Sodium 975 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
POTATO PARSNIP AND LEEK SOUP
Potato Parsnip and Leek soup is a savory blend of hearty root vegetables and delicious leeks! It is the perfect winter soup to enjoy on a chilly day. This recipe is completely gluten-free and dairy-free. It is easily customizable and can be made vegan!
Provided by Capri Lilly
Categories Dinner Lunch Main Course
Time 45m
Number Of Ingredients 16
Steps:
- Prepare the vegetables: Cut the potatoes into cubes. Cut the dark green part off of the leeks and discard it. (You can also save it for making a vegetable broth.) Slice the white and light green part of the leek in half and rinse well to remove any dirt. Then slice the leek into ¼ inch slices.
- In a large pot or Dutch oven, cook the bacon over medium heat until it is crisp. Then, remove the bacon and set it aside for later. Drain the bacon drippings, leaving less than half in the pot. (about 1 tbsp drippings)
- Add the leeks and butter. Saute for 5 to 8 minutes, or until the leeks are slightly softened, but do not let leek brown. Add the garlic, salt, pepper. Cook for 2 minutes, stirring frequently.
- Mix in the potatoes, parsnip, broth, thyme, Italian seasoning, and water. Bring the soup to a boil. Then, reduce the heat to a simmer and cook covered for 25 to 30 minutes, or until the potatoes and parsnip and very tender. Remove the bay leaf.
- Use an immersion blender to blend the soup to your desired consistency. Or, transfer the soup in batches to a high-powered heat-proof blender and blend until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
- Taste the soup and adjust the flavor as necessary; adding more salt to enhance the flavor.
- Serve and garnish with chopped bacon, parmesan cheese, and chopped parsley (optional). Enjoy!
Nutrition Facts : Calories 231 kcal, ServingSize 1 serving
VEGETARIAN POTATO-LEEK SOUP
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
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
VEG OR VEGAN POTATO LEEK SOUP
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
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.
More about "vegetarian potato leek soup food"
VEGAN POTATO LEEK SOUP RECIPE - VEGGIE SOCIETY
From veggiesociety.com
5/5 (1)Calories 197 per servingCategory Soup
- Cut the root ends off of the leeks then cut them in half lengthwise. Thinly slice them and add to a large bowl of cold water and rinse well. Allow them to sit for a few minutes for the dirt particles to fall to the bottom of the bowl. Scoop the leeks out using your hands and transfer to a clean bowl.
- Meanwhile preheat a heavy bottom stock pot over medium flame. Sauté the leeks in a light drizzle of olive oil ( use a splash of water, veggie stock or white wine for WFPB & Plantricious diets) and a pinch of sea salt until wilted and they start to caramelize at the edges. You might need to add more liquid so keep a close eye on them.
- Optional: reserve about 1/3 of the caramelized leeks for garnish or to add back into the soup if a chunky texture is desired. In my opinion this really takes the soup over the top.
- Add the carrots, bay, thyme and cashews and give everything a good stir. Add the potatoes then pour in the vegetable stock.
THE BEST VEGAN POTATO LEEK SOUP - LOVING IT VEGAN
From lovingitvegan.com
Ratings 73Calories 343 per servingCategory Appetizer, Gluten-Free, Soup
- Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. Add in the thyme, rosemary and coriander powder and sauté.
- Add the chopped potatoes, bay leaves and vegetable stock and bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are soft and cooked.
VEGGIE-PACKED POTATO LEEK SOUP - PLANT BASED ON A BUDGET
From plantbasedonabudget.com
Cuisine AmericanCategory DinnerServings 6-8Total Time 1 hr
- Put a large pot on medium-high heat, heat the oil. Add the zucchini, onions, garlic, carrots, celery, zucchini, and leeks, and stir together.
- When the vegetables are sauteed, add the broth, potatoes, lemon juice, sriracha, and pepper. Turn heat to medium-low and let sit until veggies are soft — about 30 minutes.
- Use an immersion blender to puree 2/3 of the soup. If you don’t have an immersion blender, you can use a regular blender working in batches.
VEGAN POTATO AND LEEK SOUP - RUNNING ON REAL FOOD
From runningonrealfood.com
Cuisine AmericanTotal Time 35 minsCategory SoupCalories 266 per serving
- Add olive oil, celery and leeks to a medium pot and saute over medium heat fora approximately 5 minutes.
- Add water, coconut milk, bay leaves, salt and chilli flakes and bring to a simmer. Allow soup to simmer for 20 – 25 min until potatoes are tender and can be pierced with a fork.
- Remove bay leaf and carefully transfer soup to a blender. Blend soup until smooth and velvety. Be sure to allow steam to escape as you’re blending.
CREAMY VEGAN POTATO LEEK SOUP (EASY + HEALTHY) - THE ...
From simple-veganista.com
5/5 (16)Total Time 30 minsCategory EntreeCalories 175 per serving
- Leeks, start by removing and discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any sand or debris nestled inside, slice the leeks crosswise. Alternatively, slice the leeks, then put in a colander and wash well under running water. Should yield 4 – 5 cups. Cut potatoes into 1/2 inch cubes. Feel free to peel the potatoes or leave the skin on (I left the skin on).
- In a large dutch oven or pot, heat the oil/water over medium heat. Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown the leeks.
- Add the potatoes, broth, bay leaves, herbs, salt to pot and bring to a boil. Reduce heat, cover and simmer on low for 15 minutes, or until the potatoes are fork tender.
- Remove the bay leaves, and puree the soup using a hand-held immersion blender until smooth. Alternatively, use a regular blender to puree the soup in batches. Taste for seasoning.
VEGAN POTATO-LEEK SOUP RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Vegan Vegetable SoupCalories 281 per servingTotal Time 55 mins
- Cook leeks and oil in a large heavy pot over medium-high heat, covered and stirring occasionally, until the leeks are slightly tender, 5 to 6 minutes. Stir in garlic, thyme and salt; reduce heat to medium and cook, covered and stirring occasionally, until the leeks are very soft, 10 to 12 minutes.
- Add broth, russet potatoes and red potatoes to the leek mixture; bring to a simmer over high heat. Cover, reduce heat to medium and cook, undisturbed, until the russet potatoes start to break down and the soup thickens slightly, about 30 minutes. Stir in pepper. Ladle evenly into 6 bowls; sprinkle with chives.
POTATO LEEK SOUP - VEGETARIAN | VEGAN | RECIPES | …
From globalvegetarian.ca
Servings 4Total Time 1 hrCategory European
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Servings 8Calories 143 per servingEstimated Reading Time 1 min
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From cleangreensimple.com
5/5 (2)Category SoupServings 6Total Time 40 mins
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VEGAN POTATO LEEK SOUP | CREAMY EASY RECIPE - BIANCA ...
From biancazapatka.com
5/5 (10)Estimated Reading Time 6 minsServings 4
- Prepare the leeks as shown in the step-by-step photos above. Cut off the bottom root with a sharp knife, then cut the leeks lengthwise. Remove the tough outer leaves and chop off the dark green leaves of the top.
- In a large dutch oven or soup pot, heat the oil over medium heat. Add the leeks and sauté, stirring frequently, until just starting to brown, about 5 minutes.
VEGAN POTATO & LEEK SOUP - I LOVE VEGAN
From ilovevegan.com
4.7/5 (12)Category SoupServings 7Total Time 40 mins
- Cover potatoes with water in a pot. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes or until the largest potato feels tender in the center (when poked with a fork).
- Drain potatoes and chop approximately ¼ of them into bite-sized pieces. Leave the remaining potatoes whole.
- In a large saucepan, heat oil over medium-high heat. Add the leeks and minced garlic, season with a pinch of salt and pepper, and cook until leeks are tender. Reserve approximately ⅓-1/2 of the leeks.
- Add the whole potatoes and vegetable broth to the remaining leeks/garlic in the sauce pan. Use an immersion blender to purée the soup. Add the chopped bite-sized potatoes and reserved leeks and bring the soup to a simmer.
POTATO LEEK SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.9/5 (21)Category SoupCuisine American, French
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper. Sauté for 6 to 8 minutes, until softened.
- Add the garlic, stir, and cook for 2 more minutes. Stir in the white wine vinegar and cook, stirring, for 30 seconds, and then add the broth, potatoes, and white beans. Bring to a boil, reduce the heat, and simmer, uncovered, for 30 minutes.
- Let cool slightly, then transfer the soup to a blender with the remaining 1 tablespoon olive oil, the lemon juice, and the mustard. Blend until smooth. Work in batches if necessary. Season to taste and serve with chopped parsley, pine nuts, red pepper flakes, and drizzles of additional olive oil, if desired.
VEGAN POTATO LEEK SOUP | DELICIOUS EVERYDAY
From deliciouseveryday.com
Cuisine VeganTotal Time 40 minsCategory Main Course, Side Dish, SoupCalories 169 per serving
- Chop the potatoes into small chunks, no bigger than a grape. Leave the peel on or off—this is up to you.
- Add the butter to a medium pot or dutch oven. Once melted, add the onion and cook until translucent, about 3 minutes.
- Add all the other ingredients, stir, and reduce heat to let it simmer for about 20 minutes, or until potatoes and leeks are softened.
CHUNKY VEGAN POTATO SOUP {WITH LEEKS - SIMPLY QUINOA
From simplyquinoa.com
5/5 (2)Calories 218 per servingCategory Soup
- Cut the ends off the leeks and then cut them in half lengthwise. Wash them under the faucet and be sure you get under the layers since leeks can be pretty dirty. Finely mince the garlic.
- Heat the oil in a large stock pot. Add the leeks and garlic. Cook for 2 - 3 minutes until the leeks have softened.
- Add the potatoes, seasoning, pepper flakes and salt. Cook for 1 - 2 minutes, then add the broth.
POTATO LEEK SOUP RECIPE (EASY VEGAN OPTIONS ... - LIVE EAT ...
From liveeatlearn.com
5/5 (3)Total Time 30 minsCategory Main Dishes, Side Dishes, SoupsCalories 336 per serving
- Leeks: Remove the roots and dark green ends of the leeks. Cut each in half lengthwise, then slice into roughly ¼ inch halfmoons. Transfer to a large bowl and cover with water. Swish around to remove dirt, then drain and rinse well.
- Saute: Heat butter (or oil) in a large pot over medium/high heat. Add leeks, celery, and garlic, cooking until the leeks wilt down and are soft, 7 to 10 minutes.
- Boil: Add the potatoes, thyme, and broth. Cover and bring to a simmer, cooking until potatoes are fork-tender, about 15 minutes.
- Puree: Fish out the sprigs of thyme, then puree until smooth using a handheld immersion blender (or carefully working in batches puree with a counter top blender).
EASY VEGAN POTATO LEEK SOUP (CHUNKY OR SMOOTH ...
From alphafoodie.com
5/5 (3)Calories 255 per servingCategory Appetizer, Main, Side, Soup
- Leeks can be very dirty as the sand/dirt gets stuck between the layers, so you'll want to clean them thoroughly. To do this, I like first to chop away the tough dark green outer layers of the leek (not all are super tough, so only remove the hardest bits) that I won't be using (they can be kept to make future veggie stock).Then, slice the remaining leek right down in slices to almost the root, add these to a sieve/colander and rinse well to eliminate any dirt between the layers.You could also slice the leek lengthways before chopping for even easier dirt removal - but I find this unnecessary as you can just agitate the leek slices when rinsing.
- Add the dairy-free butter (or oil)* to a large pot and heat over medium until melted, then add the leek, thyme, bay leaf, salt, and pepper, cover with a lid, and cook for a few minutes, occasionally stirring, to soften the leek.
- Add the potatoes and stock and mix well. Bring the leek & potato soup to a boil over medium-high heat, then reduce the heat to a simmer and cook until the potatoes are tender (usually between 10-18 minutes, but this will vary based on how much soup you're making, the size of the potato chunks, etc.)
- If you want a creamy, smooth leek and potato soup, you can either use a handheld stick blender directly in the soup pot OR use a blender.To blend, add the soup in batches (never more than halfway up the jug), making sure to allow steam to leave the blender.I like to pull a little of the un-blended potato soup to one side, blend the rest and then combine the two.
POTATO, LEEK AND MUSHROOM SOUP | VEGAN IN LOVE - VEGAN FOOD
From veganinlove.com
Servings 4Total Time 45 minsCategory Soup
- Wash and slice the leek, add it in a cooking pot with salt and 1 or 2 tbsp of water (you can also use vegan butter or oil). Stir from time to time.
- Pour 1 litre of water and add 1 tbsp of vegetable vegan Bouillon powder. Cook for around 15 minutes.
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4.5/5 (2)Total Time 30 minsCategory Main DishCalories 238 per serving
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5/5 (2)Total Time 45 minsCategory Main Course, SoupCalories 165 per serving
- Add the sliced leeks and saute for 5 minutes. Add the celery and carrots. Saute for another 5 minutes, until the vegetables begin to soften and sweat.
CREAMY VEGAN POTATO LEEK SOUP - (GLUTEN-FREE) - VEGAN HUGGS
From veganhuggs.com
Ratings 301Calories 356 per servingCategory Main Course, Soup
- Heat the oil, butter and a pinch of salt in a large pot over medium heat. Add the leeks & onion, sauté until softened, about 5-6 minutes.
- Add the vegetable broth, bay leaf, salt, and pepper. Raise heat so it starts to simmer. Now reduce heat to a low simmer and cook for about 15-20 minutes, or until the potatoes are fork tender.
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From veganfamilyrecipes.com
5/5 (1)Total Time 40 minsCategory Entree, Sides, SoupCalories 95 per serving
- Heat Olive Oil in a large stock pot and add chopped potatoes, leeks, and garlic. Cook over medium heat for roughly 10 minutes until leeks are soft and wilted.
- Add stock and cauliflower to stock pot and bring to a boil. Cover stock pot, reduce heat and simmer for 15 minutes until potatoes can easily be pierced with a fork. The time will depend on how big the dice of your potatoes)
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