Creamy Vegan Potato Leek Soup
User Reviews
5
Creamy Vegan Potato Leek Soup
Description
This soup starts with chopping onion, celery, the white and light green parts of leeks, and garlic, then sautéing them in vegan butter or olive oil until softened and aromatic. Ground spices including nutmeg, black pepper, and fresh sage are added, followed by vegetable broth, cubed potatoes, and cashews to enrich the soup’s body.
Once it simmers until potatoes are tender, the mixture is blended until smooth and creamy. Seasonings are adjusted with salt and pepper. The optional crispy leeks are made by slicing the white part of a leek, coating with cornflour, and frying until crisp to garnish the finished soup, adding a delicate crunch and intensified leek flavor.
This soup is a warm, comforting vegan option that combines creamy texture with fresh herbal notes. Using cashews instead of cream provides richness, while the sautéed vegetables and herbs build a layered flavor. Garnishing with crispy leeks enhances its presentation and adds texture contrast.
Ingredients
- 1 tablespoon vegan butter or 1 tablespoon olive oil
- 1 onion small
- 2 leek
- 1 celery stalk
- 2 garlic cloves
- ½ teaspoon nutmeg
- A pinch black pepper
- 5-6 sage fresh, leaves
- 4 cups vegetable broth
- ⅔ cups cashews
- 16 oz potato
- salt to taste
- black pepper to taste
- leek optional, crispy, for garnish
Crispy Leeks
- 1 leek just the white part
- 1 tablespoon cornflour
- oil for frying
Instructions
- Prepare the vegetables. Chop the onion, celery, the white and light green part of the leeks and.
- Finely chop the garlic and peel and cut into medium-size cubes the potatoes.
- Heat some vegan butter or olive oil in a big pot and once the butter has melted, add the onion, celery, and leek. Stir and cook for a couple of minutes until the leek starts to soften.
- Add garlic, black pepper, nutmeg, and the sage finely chopped and sauté for an additional 2-3 minutes or until the garlic is fragrant.
- Pour in the vegetable broth and add the cashews and potatoes.
- Bring the pot to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Blend the soup using an immersion blender or a food processor. Blend until the soup is smooth and creamy.
- Adjust with salt and pepper and serve.
For the crispy leeks
- Cut the white part of a leek in thin and long slices.
- Coat them with cornflour and heat frying oil in a small frying pan.
- Fry the leek into batches so you don't overcrowd the pan and they cook nicely.
- Once they are golden, transfer them onto a plate with kitchen paper to release any excess oil. Add some sea salt and they are ready to top your soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Sodium | 990mg | 41% |
| Potassium | 810mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1764IU | 35% |
| Vitamin C | 33mg | 37% |
| Calcium | 72mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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