Vegan Potato Leek Soup
Creamy and delicious vegan potato leek soup! This hearty and comforting meal is filling, satisfying and will have you coming back for more!
Ingredients
- 1 medium Onion Chopped
- 1 tsp Crushed Garlic
- 1 tbsp Olive Oil
- 4 Large Leeks (white and light green parts only chopped)
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1/2 tsp Coriander Powder
- 6 medium Potatoes peeled and chopped ~2.2lb/1kg
- 2 Bay Leaves
- 4 cups Vegetable Stock/Broth
- 1 14 oz Can Coconut Cream
- Sea Salt and Black Pepper to taste
- Fresh Chives Chopped for serving
Instructions
- 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.
- Remove from the heat and remove the bay leaves.
- Then add in the coconut cream.
- Blend the soup using an immersion blender for the easiest blending for a creamy soup or, if you rather a more hearty soup with chunks of potato, smash up some of the potatoes (just enough for a creamy broth leaving potato chunks).
- Add sea salt and black pepper to taste.
- Serve with fresh chopped chives.