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Hearty Vegan Potato, Leek, and Cheese Soup
My hearty vegan potato, leek, and cheese soup is not only really creamy and delicious - and ready in just 30 minutes - it's also only 197 calories per bowl!
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course:
Soup
Cuisine:
British
Servings:
6
servings
Calories:
197
kcal
Author:
Nico
Ingredients
3
large floury white potatoes
approx. 900g/2 lbs - washed and cut into bite-sized chunks (no need to peel)
2
large leeks - trimmed
washed, and cut into bite-sized chunks
8
cloves
garlic - trimmed
peeled, and smashed
2
litres
vegetable broth
100
g
strong vegan cheese
(note 1)
ground black pepper
Flat leaf parsley
Metric
-
US Customary
Instructions
Place the potatoes, leeks, garlic, and stock into a
large saucepan
.
Bring to the boil, reduce heat, cover, and simmer for 30 minutes or so, until the veggies are soft.
Turn off the heat, and use an
immersion blender
to roughly blend the soup.
Crumble in the cheese, and gently stir through - it just needs to soften, not completely disintegrate.
Grind over some black pepper, garnish with a little parsley, and serve with chunky fresh bread.
This heart vegan potato, leek, and cheese soup will keep in the fridge for around 3 days, and for up to 3 months in the freezer.
Notes
You can use your favourite vegan cheese, of course, or sub with around 6 tablespoon of
nutritional yeast flakes
.
Nutrition
Calories:
197
kcal
|
Carbohydrates:
30
g
|
Protein:
7
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Sodium:
545
mg
|
Fiber:
4
g
|
Sugar:
3
g