My low-cal, hearty vegan leek and potato soup is a simple, yet delicious winter warmer.
Which is just as well because it's been really cold here of late. Really cold.
(OK, compared to the weather that some of you have, it's not that cold but for me, it's bloomin' parky!)
Feels like -9? 9? More like -19! Brrrrr.
It's been too cold to snow. Until earlier today. Hooray!
Lookie - isn't it gorgeous?
It's now warmed up to 1°C (34°F), and is really lovely out. I even turned off the heating this afternoon, and opened the windows. I'm turning Canadian, I think.
(Not really.)
I suspect it will get cold again soon, and since we did a big grocery shop the other day, in preparation for a cold snap, I decided to make a vat of leek and potato soup.
Because that's what you do when you're snowed in, right?
(OK, we're unlikely to be snowed in.)
Vegan Classic Leek and Potato Soup
Is...
- really easy-peasy to make
- incredibly filling
- full of wintery goodness
- gluten-free
- soy-free
- nut-free
- low-fat
- low-cal
- super-yummy!
This will keep in the 'fridge for several days, and will also freeze. Just in case you do find yourself snowed in.
Enjoy!
📖 Recipe
Vegan Classic Leek and Potato Soup
Ingredients
- 2 tablespoon olive oil
- 1 large white onion sliced
- 10 cloves garlic smashed
- 3 large leeks trimmed, cleaned, and sliced
- 3 large potatoes washed and cut into bite-sized chunks
- 3 L vegetable broth
- Freshly ground black pepper and snipped chives to serve
Instructions
- Sauté the onion in the oil until it becomes translucent, then add the garlic, and continue to cook for 3-4 minutes, until the raw garlic smell has gone.
- Add the leeks and potatoes, and give everything a good stir. Cover the pan, and allow everything to sweat for 10 minutes.
- Add the stock, stir again to make sure everything gets mixed together, replace the lid, and raise the heat under the pan to bring the soup to a boil.
- As soon as it starts boiling, turn the heat down, and allow the soup to simmer for around 30 minutes, or until all the vegetables are soft.
- When it's ready, remove the pan from the heat, and blend everything together, until smooth.
- Ladle into bowls, and finish with a grind of black pepper and a few snipped chives.
- This potato and leek soup will keep for up to three days in an airtight container in the fridge, or three months in the freezer.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
Robert Jones
cooking with Leeks don't need onion as the leeks are in the onion family
Nico
Thank you for your feedback, Robert; however, using onions adds a greater depth of flavour than if leeks were used on their own. And having grown my own food for more than 40 years, I am very aware that leeks and onions are both alliums. As is garlic, and yet I don't see you telling me I don't need to use that. If you choose not to use onions, that's fine but I will continue to make my own recipes my own way.