Vegan Potato Leek Soup

Ingredients

Original Recipe from Vegan Huggs

• 1 ½ tablespoons avocado oil (I prefer cooking with avocado to olive when I will be heating the oil)

• 1 tablespoon vegan butter (we like the Melt brand)

• 1 small onion , diced

• 3 large leeks (ensure they are rinsed well)

• 5 medium potatoes, peeled and chopped

• 3-4 cloves of garlic , minced

• 1 teaspoon salt , more to taste

• Fresh ground pepper , to taste

• 1 ½ teaspoons dried thyme

• ½ teaspoon dried rosemary

• ½ teaspoon ground coriander (optional)

• 5 cups broth (You know I’m going to say Brodo broth;) if your not vegan)

• 2 bay leaves

• 1-2 tablespoons fresh lemon juice (optional)

• 1 cup canned coconut milk or unsweetened cashew milk (we find cashew milk the best for vegan cooking).

• Options

  • I always like to ensure your getting the protein you need. Ideas for adding protein to this recipe could be; chicken, tofu, cashews, chickpeas, or bacon (for the non vegans). All these ingredients could be added in chunks or blended (I prefer chunks of protein with my blended soup).

  • Add fresh herbs or some tomatoes for a slash of colour and flavour.

Instructions

• Wash leeks well. I like chopping them first then washing them well in a colander.

• 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 potatoes, garlic, thyme, rosemary, and coriander. Sauté for 2-3 minutes.

• Add the vegetable broth, bay leaf, salt, and pepper. Raise heat so it starts to simmer. Reduce heat to a low simmer and cook for about 15-20 minutes, or until the potatoes are fork tender.

• Remove from heat and remove bay leaves. Stir in the coconut milk and optional lemon juice. Taste for seasoning and add more to taste.

• Using an immersion blender, blend until smooth and creamy. You can also use a regular blender and carefully blend in batches.

• Enjoy with a loved one xoxox