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
VEGETARIAN POTATO-LEEK SOUP
Healthy potato-leek soup for vegetarians.
Provided by plasticRobot
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
- Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
- Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.
Nutrition Facts : Calories 175.9 calories, Carbohydrate 25.5 g, Fat 7.2 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 315.6 mg, Sugar 3.3 g
" 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
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VEGAN POTATO LEEK SOUP - HEALTHY) - THE SIMPLE VEGANISTA
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5/5 (17)Total Time 30 minsCategory EntreeCalories 175 per serving
- Leeks, start by removing and discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any sand or debris nestled inside, slice the leeks crosswise. Alternatively, slice the leeks, then put in a colander and wash well under running water. Should yield 4 – 5 cups. Cut potatoes into 1/2 inch cubes. Feel free to peel the potatoes or leave the skin on (I left the skin on).
- In a large dutch oven or pot, heat the oil/water over medium heat. Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown the leeks.
- Add the potatoes, broth, bay leaves, herbs, salt to pot and bring to a boil. Reduce heat, cover and simmer on low for 15 minutes, or until the potatoes are fork tender.
- Remove the bay leaves, and puree the soup using a hand-held immersion blender until smooth. Alternatively, use a regular blender to puree the soup in batches. Taste for seasoning.
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Ratings 79Calories 343 per servingCategory Appetizer, Gluten-Free, Soup
- Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. Add in the thyme, rosemary and coriander powder and sauté.
- Add the chopped potatoes, bay leaves and vegetable stock and bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are soft and cooked.
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