Vegan Classic Leek Soup
Warm, velvety, and utterly comforting, this Vegan Classic Leek Soup is a plant-based twist on a timeless favorite. This recipe highlights the sweet, subtle flavors of fresh leeks, paired with creamy potatoes and enriched with coconut milk and a hint of nutritional yeast for a dairy-free upgrade. Infused with garlic, bay leaf, and a touch of lemon juice, this soup is a perfect balance of earthy and zesty. Ready in just 45 minutes, it's the ideal go-to for a cozy weeknight meal or a light yet satisfying starter. Garnished with fresh parsley, this gluten-free and wholesome dish pairs beautifully with crusty bread or a side salad. Packed with flavor and simple to prepare, this vegan leek soup is comfort food at its finest!
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Recipe Information
Ingredients
- 3 leeks
- 2 medium potatoes
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 bay leaf
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.5 cup coconut milk
Instructions
Begin by thoroughly cleaning the leeks. Trim off the roots and the dark green tops, leaving the tender light green and white portions. Slice them in half lengthwise and rinse under running water to remove any grit. Then, slice the leeks into thin rounds.
Peel and chop the potatoes into small, even cubes to ensure they cook evenly.
In a large pot over medium heat, add the olive oil. Once hot, add the sliced leeks and a pinch of salt. Sauté for about 5 minutes until the leeks are softened and slightly translucent.
Mince the garlic cloves and add them to the pot. Cook for another minute until the garlic becomes fragrant.
Add the cubed potatoes, vegetable broth, and the bay leaf to the pot. Raise the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the potatoes are tender.
Remove the bay leaf and, using an immersion blender, carefully blend the soup until smooth and creamy. If you don't have an immersion blender, transfer the soup in batches to a countertop blender.
Stir in the nutritional yeast, lemon juice, coconut milk, salt, and black pepper. Adjust seasoning to taste.
Allow the soup to heat through for an additional 2-3 minutes on low heat, stirring occasionally.
Finely chop the fresh parsley and sprinkle it over the soup just before serving.
Ladle the soup into bowls and enjoy your hearty and delicious vegan leek soup!
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4727 mg | 206% | |
| Total Carbohydrate | 199.5 g | 73% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 38.0 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4796 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
