Creamy and delicious vegan potato leek soup! This hearty and comforting meal is filling, satisfying and will have you coming back for more!
Ingredients
1 medium
White onion
(Chopped)
1 tsp
Garlic
(Crushed)
1 tbsp
Avocado oil
4 medium leek(s)
Leek
(white and light green parts only, chopped))
1 tsp, leaves
Thyme, dried
1 tsp
Rosemary, dried
1/2 tsp
Coriander, ground
1 kg
Yukon Gold potato
(peeled and chopped - medium)
2 leaf
Bay leaf
4 cup
Vegetable stock/broth, low sodium
(960ml)
415 ml
Coconut cream
(to taste)
1/4 tsp
Celtic sea salt
(Sea; (to taste))
2 tbsp
Chives
(Fresh; Chopped)
1 dash
Black pepper
Instructions
Add the chopped onion and leeks to a pot with the crushed garlic and 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.
Remove from the heat and remove the bay leaves.
Then add in the coconut cream.
Blend the soup using an immersion blender for the easiest blending or, if you don't have an immersion blender, transfer in stages to a blender jug and blend until smooth.
