Vegan Leek & Potato Soup
This easy vegan potato leek soup recipe is rich and creamy, made with silky blended cashews in place of heavy cream. It takes only 40 minutes to make, perfect for chilly weather!
Servings: 6 servings
Calories: 196kcal
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves , minced
- 4 leeks , cleaned & thinly sliced
- 3 cups cubed white potato , about 2 - 3 medium russet potatoes
- 1/2 teaspoon sea salt & pepper
- 4 cups vegetable broth (low sodium if desired)
- 2 bay leaves
- 1/2 cup raw cashews
- Fresh rosemary to garnish
Instructions
- Heat the oil in large saucepan or dutch oven. Add garlic and leeks and saute until the leeks start to soften, about 4 minutes.
- Add the potatoes and season with salt and pepper. Saute another 2 minutes.
- Add broth and bay leaves and stir to combine. Bring the soup to a boil, then turn down to simmer and cook until potatoes are just tender, about 15 - 20 minutes. Stir in cashews and cook another minute.
- Transfer the contents of the soup into a blender. Blend on high until smooth and creamy. Pour into bowls and garnish with chopped rosemary.
Notes
Store the soup in an airtight container in the fridge for up to 4 days, or in the freezer for up to 1 month. Reheat on the stove top or in the microwave.
Nutrition
Calories: 196kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 648mg | Potassium: 534mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 17.2mg | Calcium: 67mg | Iron: 4.7mg