Vegan Potato Leek Soup No Coconut Milk
A Vegan potato leek soup without coconut milk, a creamy and comforting dish made with tender potatoes, leeks, and a savory vegetable broth.
Servings: 6 servings
Calories: 46kcal
Ingredients
- 5-6 medium Potatoes peeled and uniformly chopped
- 2 large Leeks washed, dried and thinly sliced - white and light green part
- 2 small Garlic cloves crushed
- 2 litres Vegetable stock
- ½ cup Rolled oats gluten free if needed
- ½ teaspoon Black pepper cracked
- 1 pinch Salt to taste
- 1 small handful Chives finely chopped for garnishing
Instructions
- In a large pot heat over medium heat, 2-3 tablespoons of vegetable stock (or oil or dairy free butter) and add sliced leek. Fry until wilted.2 litres Vegetable stock, 2 large Leeks
- Stir in garlic for about 30 seconds and then add all other ingredients. Bring to a boil and then turn down heat to low-medium and allow to simmer for 20 minutes.2 small Garlic cloves, 2 litres Vegetable stock, ½ cup Rolled oats, ½ teaspoon Black pepper, 5-6 medium Potatoes
- Turn the heat off and then use an immersion blender or blender to blend until just smooth (see tips in the above article). Taste test and adjust salt if needed. Garnish with chives and serve warm.1 small handful Chives, 1 pinch Salt
Video
Notes
Serving size is an approximate.
US cups and spoons measurements have been used. 1 cup is 240ml, 1 tablespoon 15ml, 1 teaspoon 5ml.
Nutrition
Serving: 1.5cups | Calories: 46kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg