Vegan Potato Leek Soup

Recently, I shared with my readers that I adopted a vegetarian lifestyle. It’s been about three weeks and I’ve had so much fun in the kitchen. I’ve had Tofu Piccata (while my hubby had Chicken Piccata), Cauli-fredo sauce with GF noodles, Sprouted Veggie Bean Burgers and so much more.

A few days ago, my husband made some sautéed scallops with leeks. He had a cup of leeks left over (which he was going to toss in the trash). Well, you know me ….. I can’t stand to throw food away so I grabbed it before it was tossed. I put on my creative cap and scanned the refrigerator for some ideas.  There was one lonesome potato, a large piece of onion and I found some veggie broth in my freezer.

I’ve also been experimenting with how to make creamy sauces without cream, milks or cheese. Did you know that a handful of soaked nuts mixed with a little avocado makes a SUPER creamy sauce?

I have to tell you, the first time I blended all these ingredients, I was so disappointed with myself for not taking photos to share. Who knew it would have turned out this DELICIOUS!

It was so good, I had to make it again so I could share with all of you!!

Vegan soup

Vegan Potato Leek Soup

  • Servings: 4
  • Time: 30 minutes
  • Difficulty: moderate
  • Print

Nutritional info: Calories: 204, Fat: 16.2g (saturated 2.2g), Carbohydrates: 11.2g, Dietary Fiber 3.3g, Sugars: 2.2g, Protein: 6g

Ingredients

  • 2 cups vegetable broth
  • 1 medium yellow potato (one cup chopped)
  • 1/2 cup soaked/skinned almonds (or cashews)
  • 1 cup sliced leeks
  • 1/4 cup chopped yellow onion
  • 1/4 avocado
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • Fresh Thyme for a garnish (I used Lemon-Thyme)

Directions

  1. In Vitamix (or high powered blender) blend vegetable broth, soaked nuts and avocado until smooth (high setting for about 2 minutes). Set aside.
  2. Peel and chop potato into small cubes. Add to a pot of boiling water. Cover and simmer for 10 minutes. Drain.
  3. Soak the leeks in water for about 5 minutes. Rinse and drain well.
  4. In a sauté pan, add olive oil, leeks, onion and garlic. Sautee for 8 minutes on a medium heat.
  5. Add potatoes, sea salt, thyme and onion powder to the leek mixture. Sauté for 3 minutes.
  6. Add half the potato mixture to the broth mixture. Blend on high until smooth (about 1 minute).
  7. Add the rest of the potato mixture to the Vitamix and blend on 3 (low if you’re using a different blender) for 15 seconds.
  8. Sprinkle with fresh lemon-thyme for a garnish.

Serve hot or cold!!

Step-By-Step

The first time I made this recipe, I used soaked cashews. When I decided to make it again, I didn’t have any cashews so I improvised with almonds. Both the cashews and the almonds made a terrific soup. The cashews were a little less work, but if all you have is almonds, here’s what to do:

  • Put a half a cup of almonds in a cup of warm water for two hours.
  • Rinse and drain.
  • Pull skins off the almonds. This is super easy. Just put the almond between your thumb and index finger and give a little squeeze. The almond will pop right out of the skin.
  • If you’re using cashews, all you need to do is soak them for 2 hours, then rinse and drain.

11328999_935636493153485_562172698_n

Add soaked nuts, avocado and vegetable broth to Vitamix, blend on high for 2 minutes (until smooth).

11349013_935636406486827_1618631898_n

Just LOOK how creamy that is!!!

Peel and chop potato into small cubes. Add to a pot of  boiling water. Cover and simmer for 10 minutes. Drain.

Be sure and soak/rinse the sliced leeks. If you don’t, they will be gritty.

In a sauté pan, add olive oil, leeks, onions and garlic. Sautee for 8 minutes on a medium heat.

11118332_935636386486829_161954853_n

Add boiled potatoes and spices to the sauté pan. Sautee for 3 minutes.

11428974_935636363153498_1960513000_n

Add half the potato mixture to the broth in the Vitamix. Blend for one minute, until smooth.

Add the other half of the potato mixture to the Vitamix. Blend on low (I used 3) for 15 seconds (just enough to break everything into smaller pieces but leave enough for texture.

11324157_935636136486854_2115848800_n

I scraped the left over leeks out of the skillet and added them as a garnish to my bowl (along with the lemon-thyme).

11425656_935636276486840_2006190935_n

Serve Hot or Cold!!

11428572_935636073153527_1477795670_n

Happy Eating!! Thanks for stopping by, Rene’

Advertisements

9 thoughts on “Vegan Potato Leek Soup

  1. Wahoo! I’ve needed a good leek soup recipe! Thanks for sharing!

    Not vegan here but with IBS and fibromyalgia I’m having to pay a lot more attention to my eating habits lately, and I’ve about decided that I should probably go dairy-free (at least). Pinning it (and sharing it, as I always try to) so I can find it when I need it!

    And I just commented on your most recent post about your mother, and knew your blog looked familiar…. I first found you when you linked up at MY linkup this past weekend. 🙂 Looks like the Lord is networking us together? That’s fun! Have a blessed week!

    Like

    • DaLynn, I’ve had IBS-C for my entire life and have to be so careful with my food intake. My diet is gluten and meat free (I still indulge in dairy – yogurt and cottage cheese because I feel my body needs that extra protein). This soup is very easy to digest and has more protein than regular potato leek soup (because of the nut).. Come back and let me know how it turns out!!

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s