Vegan leek and potato soup
- Janine Ratcliffe
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Serves 4
Easy
Prep: 10 mins
Cook: 35 mins
0 reviews
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Make a plant-based version of this classic soup that’s just as creamy as the original
Vegan
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Try our vegan leek and potato soup, then discover Moroccan vegan soup, Thai red curry butternut squash soup, miso soup with crispy smoked tofu or tomato, lemongrass and rice soup.
Vegan leek and potato soup recipe
Ingredients
Nutrition
-
2 tbsp olive oil
-
1 medium onion
chopped
-
2 large leeks
halved lengthways, cleaned and sliced
-
450g floury potatoes
peeled and chopped into chunks
-
750ml vegetable stock
-
250ml oat, almond or soya milk
TO SERVE
-
chives
chopped
-
vegan cream or yogurt (optional)
Nutrition: per serving
- kcal186
- fat7.4g
- saturates1.1g
- carbs21.4g
- sugars6g
- fibre6g
- protein5.5g
- salt0.5g
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Method
-
step 1
Heat the oil in a large pan then cook the onion and leeks with a pinch of salt for 10 mins until softened. Add the potatoes and cook for 5 mins, then add the stock and simmer for 20 mins. Add the milk and simmer for 5 mins, then use a stick blender to whizz until smooth.
-
step 2
Taste and season, then serve in bowls scattered with chives and a drizzle of vegan cream or yogurt, if you like.
More vegan soup recipes.
Authors
Janine RatcliffeFood director
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