Vegetarian Potato Leek Soup Recipes
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
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
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
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