Creamy Vegan Potato-Leek Soup
Leeks are a great source of dietary fiber and contain high levels of vitamins A and K.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 500 gram Potatoes
- 300 gram Leeks
- 4 cup Vegetable broth
- 1 cup Coconut milk
- 2 clove Garlic
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add leeks and garlic, and sauté for 5 minutes until softened.
- Add potatoes, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until the potatoes are tender.
- Use an immersion blender to blend the soup until smooth and creamy.
- Stir in coconut milk and cook for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 5g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.