CREAMY (VEGAN) SPINACH, LEEK, & POTATO SOUP
A thick creamy soup with a beautiful combination of spinach, leek and potato. This version is vegan, using a few vegan substitutes, but could also be made using non-vegan versions of those ingredients.
Provided by HippieVeganMamaTo5
Categories Vegan
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large saucepan.
- Saute onion and garlic for 2-3 minutes.
- Add vegetable stock and water.
- Add leeks and potato.
- Season with salt, pepper, and basil.
- Bring to boil then reduce heat, cover, and simmer for 20 minutes.
- Add spinach and process in blender until somewhat smooth. Skip this step if you want your soup chunkier.
- Return to saucepan and add Earth Balance, sour cream, and milk.
- Heat through.
- Serve with a sprinkle of shredded carrot and a dollop of sour cream, if desired.
Nutrition Facts : Calories 105.5, Fat 2.4, SaturatedFat 0.5, Sodium 649.1, Carbohydrate 18.6, Fiber 4.5, Sugar 2.8, Protein 4.8
SLOW COOKER VEGAN LEEK AND POTATO SOUP
A hearty soup without animal products but still full of rich flavor. Sauteing before slow cooking brings out the flavor of seemingly simple ingredients.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 4h
Yield 8
Number Of Ingredients 11
Steps:
- Turn on the Saute function on your slow cooker. Heat vegan butter and olive oil. Add leeks, onion, carrot, and mushrooms. Cook and stir until leeks and onions are translucent and softened, carrots have softened, and minced mushrooms have liquefied, about 7 minutes. Add potatoes and vegetable broth; mix well. Mix 1 tablespoon of the oat milk with potato starch to create a slurry and stir it into the soup.
- Heat remaining oat milk in a microwave-safe bowl in the microwave until hot, about 30 seconds. Pour it into the soup and season with salt and pepper. Turn off Saute function.
- Cook in the slow cooker on Low for 6 hours or on High for 3 1/2 hours. Stir soup before serving.
Nutrition Facts : Calories 250.7 calories, Carbohydrate 35.7 g, Fat 11 g, Fiber 4.2 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 200 mg, Sugar 4.6 g
VEGAN POTATO LEEK SOUP
This vegan potato leek soup uses starchy potatoes to thicken and create a creamy consistency, so there's no need to stir in cream at the end. Top with green onions, chives or your favorite vegan shredded cheese before serving. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper and garlic in oil until tender. Add the potatoes, broth, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally., Puree soup to desired consistency using an immersion blender. Or, cool soup slightly and puree in batches in a blender. Return to pan. If desired, stir in coconut milk. Cook and stir until heated through. Sprinkle with green onions.
Nutrition Facts : Calories 150 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 408mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
VEGAN FENNEL, POTATO, AND LEEK SOUP
Steps:
- Heat olive oil in a large soup pot. Add the onion and saute until until translucent. Add garlic and fennel and saute until fennel is slightly soft. Add potato and saute about two minutes. Add vegetable stock and simmer until potatoes are soft. While simmering, puree pine nuts, fennel fronds, lemon juice, and 1/2 cup of stock. Add more stock if needed for the puree. When the potatoes are soft, puree the soup. Add the pine nut puree and keep puree-ing until you have a smooth consistency. Salt and pepper to taste.
" CREAMY " VEGAN POTATO-LEEK SOUP
Adapted from Alex Jamieson's Great American Detox Diet. Serve with crusty bread and salad for a hearty, satisfying meal.
Provided by Prose
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a 4-quart pot.
- Sautee the sliced leeks about 5 minutes or until slightly tender.
- Add garlic and sautee another minute or so.
- Add potatoes and broth. Bring to a boil. Reduce heat to medium and simmer 20 minutes or until potatoes and leeks are quite tender.
- Add beans, rosemary, salt, and pepper, and more broth, if necessary.
- Puree until smooth, using an immersion blender or in small batches in a regular blender. If necessary, return to heat until warm enough.
- Sprinkle with soy cheese, if desired.
Nutrition Facts : Calories 183, Fat 2.1, SaturatedFat 0.3, Sodium 18.1, Carbohydrate 35.9, Fiber 5.6, Sugar 2.7, Protein 6.5
VEG OR VEGAN POTATO LEEK SOUP
Make and share this Veg or Vegan Potato Leek Soup recipe from Food.com.
Provided by Ravenhood
Categories Potato
Time 35m
Yield 5 1/2 cups, 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Saute leeks and yellow onions in oiled pan on medium heat for 5 minutes.
- Put all of the ingredients in a large pot (choose the vegan OR vegetarian option), boil, then reduce heat and simmer, covered, for about 20 minutes, until the potatoes are cooked.
- Let cool down a bit before transfering to a blender and blend until smooth.
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