Not only is this Creamy Vegan Potato Leek Soup filled with a medley of wholesome vegetables, but it’s a refreshing yet comforting dinner option. With the richness of raw cashews and optional white beans adding both creaminess and protein, this velvety delight is a hearty, plant-based option that beautifully combines simplicity with indulgence. Whether you savour it on its own or pair it with crusty bread, this soup offers a delicious bowl of warmth that is both nourishing and wholesome.
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MY INSPIRATION BEHIND THIS RECIPE
I adore creamy soups, but traditional heavy cream and dairy doesn’t sit well with me. This vegan potato leek soup is incredibly creamy, and you wouldn’t even guess it’s made with plant-based ingredients. I enhance its nutritional profile by adding white beans for protein. The cashews, when boiled and blended, seamlessly meld into the sauce, creating a luxurious creaminess. This soup is light, plant-based, and I enjoy pairing it with some crusty bread — perfect for lunch or as a delicious leftover for dinner meal prep.
WHY YOU'LL LOVE THIS CREAMY VEGAN POTATO LEEK SOUP
- Decadent Creaminess: Indulge in the rich and velvety texture of this vegan potato leek soup, achieving a luxurious creaminess that rivals traditional dairy-based soups.
- Nutrient-Rich Goodness: Elevate your meal with added nutritional benefits by incorporating raw cashews and optional white beans, providing a protein-packed and wholesome twist to this comforting soup.
- Effortless Preparation: Experience the ease of crafting this culinary delight with straightforward instructions, making the sautéing, boiling, blending, and seasoning a seamless process for a delicious bowl of homemade goodness.
- Versatile Recipe: Whether enjoyed as a hearty lunch or a satisfying dinner, this soup’s versatility shines. Garnished with chopped chives and paired with crusty bread, it transforms into a delightful and complete dining experience.
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INGREDIENTS NEEDED
- Vegan Butter: Provides a rich and buttery flavour to sautéed vegetables, contributing to the overall creaminess of the soup.
- Olive Oil: Enhances the depth of flavours during the sautéing process, adding a subtle, fruity note to the soup.
- Onions: Offer a savoury and aromatic base, bringing depth and sweetness to the soup as they are sautéed with garlic and leeks.
- Garlic: Infuses the soup with a robust and pungent flavour, complementing the earthiness of leeks and the creaminess of cashews.
- Leeks: Contribute a mild onion-like taste, providing a delicate and sweet flavour profile to the soup when sliced and sautéed.
- Potatoes: Act as a hearty and starchy component, lending thickness and substance to the soup while absorbing the flavours of the broth.
- Vegetable Broth: Forms the liquid base of the soup, imparting a savory essence and ensuring a plant-based foundation.
- Salt: Enhances the overall taste of the soup, balancing flavours and highlighting the natural goodness of the ingredients.
- Black Pepper: Adds a subtle kick, complementing the creamy texture and harmonizing with the other spices.
- Garlic Powder: Intensifies the garlic flavour, contributing depth and richness to the soup.
- Onion Powder: Enhances the onion essence, creating a well-rounded and savoury taste in the soup.
- Italian Seasoning: Infuses a blend of aromatic herbs, elevating the overall flavor profile with hints of basil, oregano, and thyme.
- Raw Cashews: Provide a creamy texture and nutty undertone, contributing to the lusciousness of the soup when blended.
- White Beans (Optional): Offer an additional layer of creaminess and boost protein content, creating a heartier and more satisfying soup.
- Bay Leaves: Infuse a subtle herbal aroma, adding complexity to the soup; they are removed before blending.
- Chopped Chives: Serve as a fresh and mild garnish, providing a burst of coloru and a hint of onion flavour.
- Crusty Bread (Optional): Accompanies the soup, offering a delightful textural contrast and a means to soak up the delicious broth.
HOW TO MAKE CREAMY VEGAN POTATO LEEK SOUP
In a large pot, heat vegan butter and olive oil over medium heat. Add chopped onions, minced garlic, and sliced leeks. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
Add the chopped and peeled potatoes to the pot. Pour in the vegetable broth, ensuring the potatoes are covered. Season with salt, black pepper, garlic powder, onion powder, and Italian seasoning. Add raw cashews, white beans (if using), and the bay leaf.
Bring the mixture to a boil, then reduce the heat to simmer. Allow it to cook until the potatoes and cashews are soft, approximately 15-20 minutes. Stir occasionally.
Once the potatoes and cashews are soft, remove the bay leaf from the pot.
Use an immersion blender directly in the pot or carefully transfer the soup to a high-speed blender. Blend until the soup is smooth and creamy.
Taste the soup and adjust the seasoning if needed. Add more salt, pepper, or spices according to your preference.
Ladle the creamy potato leek soup into bowls. Garnish with chopped chives and serve with crusty bread on the side. Enjoy! 🙂
VIC'S QUICK TIPS FOR CREAMY VEGAN POTATO LEEK SOUP
- Sautéing Aromatics: Begin by sautéing the onions, garlic, and leeks in vegan butter and olive oil. This step enhances the depth of flavours, creating a fragrant and savoury base for the soup.
- Balancing Flavours: Carefully adjust the seasoning as you go, especially after blending. This ensures a well-balanced taste, allowing you to fine-tune the salt, pepper, and spices according to your preference.
- Texture Enhancement: To achieve a velvety texture, blend the soup until smooth using an immersion blender or a high-speed blender. Be cautious during blending to prevent any splattering.
- Bay Leaf Removal: Remember to remove the bay leaves before blending the soup. Leaving them in can result in a bitter taste. Discard the bay leaves once the potatoes and cashews are tender.
- Garnishing Tips: Elevate the presentation by garnishing the soup with freshly chopped chives. This not only adds a pop of color but also imparts a mild onion flavor, enhancing the overall dining experience.
SERVING SUGGESTIONS & STORING
- Presentation Tips: Consider drizzling a touch of olive oil on top of the soup just before serving for a glossy finish. Use a bread basket or tray for the crusty bread, creating an inviting and visually appealing table setting.
- Storage and Reheating: Allow any leftover soup to cool to room temperature before refrigerating or freezing. Store the soup in airtight containers, leaving some room for expansion if freezing. Reheat individual portions on the stovetop over low-medium heat, stirring occasionally to maintain consistency.
- Meal Prep and Freezing: This soup freezes well, making it a convenient option for future meals. Consider portioning the soup into smaller containers for easy grab-and-go lunches or quick dinners. Label containers with the date for reference and consume within 2-3 months for optimal flavour.
- Garnish Freshness: For the freshest chive flavour, garnish the soup with chopped chives just before serving rather than during the initial preparation. Consider offering additional chives on the side for those who prefer extra garnish.
- Accompaniments: Experiment with different types of crusty bread, such as sourdough or whole grain, to complement the soup’s flavors. Add a dollop of vegan sour cream or a sprinkle of nutritional yeast on top for extra richness if desired.
INGREDIENT SUBSTITUTIONS & VARIATIONS
- Vegan Substitutions: Replace vegan butter with margarine or coconut oil. Opt for dairy-free crusty bread or gluten-free alternatives for a fully vegan option. Substitute cashews with soaked and blended raw sunflower seeds or almonds for creaminess.
- Gluten-Free Variations: Ensure the vegetable broth is gluten-free or use homemade broth to eliminate gluten. Choose a gluten-free Italian seasoning blend. Serve the soup with gluten-free crusty bread or skip the bread for a gluten-free meal.
- Dairy-Free Options: Swap regular olive oil for a dairy-free alternative like avocado oil. Check the vegetable broth to ensure it’s dairy-free; opt for a homemade version if needed. Select a dairy-free and gluten-free crusty bread for serving.
- Nut-Free Alternatives: Replace raw cashews with blanched, slivered almonds or sunflower seeds for a nut-free version. Skip the white beans if avoiding legumes and increase the potatoes for added creaminess.
- Lower-Carb Variation: Reduce the number of potatoes and replace with cauliflower florets for a lower-carb option. Omit or reduce the amount of bread served on the side for a lower-carbohydrate meal.
- Protein Boost: Increase the protein content by adding cooked quinoa or shredded, cooked chicken (for non-vegan options). Use vegetable broth with added protein or a plant-based protein powder to enhance nutritional value.
- Herb and Spice Customization: Experiment with different herb blends or fresh herbs like thyme, rosemary, or parsley for varied flavours. Adjust the seasoning to include smoked paprika or cayenne for a hint of spice.
- Allergen-Free Choices: Confirm that all ingredients, including the vegetable broth and bread, are free from common allergens. Choose allergen-free margarine or oil for sautéing and ensure all components align with specific dietary needs.
RECIPE FAQ
Absolutely! The white beans add creaminess and protein, but the soup will still be delicious without them. Adjust the seasoning accordingly.
Yes, for a nut-free version, try using raw sunflower seeds or blanched almonds. They offer a similar creamy texture without nuts. Or you can try adding unsweetened plant milk like soy milk, oat milk, or any other milk of choice.
Of course! Choose any crusty bread you prefer or have on hand. Whole-grain, gluten-free, or artisanal bread all work well with this soup.
Certainly! Allow the soup to cool completely before transferring it to a freezer-safe container. It can be stored for up to three months. Thaw and reheat when ready to enjoy.
Experiment with fresh herbs like thyme, rosemary, or parsley. Adjust the Italian seasoning or try adding a pinch of smoked paprika for a unique twist.
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Ingredients:
- 2 Tablespoons Vegan Butter
- 2 Tablespoons Olive Oil
- 1 Large Onion chopped
- 1 Head Garlic minced
- 2-3 Medium-Large Leeks
- 4-6 Large White Potatoes peeled and chopped
- Salt & Pepper to taste
- 1 Teaspoon Garlic Powder, Onion Powder and Italian Seasoning (each)
- 4 Cups Vegetable Broth
- ½ Cup Raw Cashews
- 1 Can (15oz) White Beans drained and rinsed
- 1 Bay Leaf
- Chives for garnish
Instructions:
- In a large pot, heat vegan butter and olive oil over medium heat. Add chopped onions, minced garlic, and sliced leeks. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.2 Tablespoons Vegan Butter, 2 Tablespoons Olive Oil, 1 Large Onion, 1 Head Garlic, 2-3 Medium-Large Leeks
- Add the chopped and peeled potatoes to the pot. Pour in the vegetable broth, ensuring the potatoes are covered. Season with salt, black pepper, garlic powder, onion powder, and Italian seasoning. Add raw cashews, white beans (if using), and the bay leaf.4-6 Large White Potatoes, Salt & Pepper, 1 Teaspoon Garlic Powder, Onion Powder and Italian Seasoning, 4 Cups Vegetable Broth, ½ Cup Raw Cashews, 1 Can (15oz) White Beans, 1 Bay Leaf
- Bring the mixture to a boil, then reduce the heat to simmer. Allow it to cook until the potatoes and cashews are soft, approximately 15-20 minutes. Stir occasionally.
- Once the potatoes and cashews are soft, remove the bay leaf from the pot.
- Use an immersion blender directly in the pot or carefully transfer the soup to a high-speed blender. Blend until the soup is smooth and creamy.
- Taste the soup and adjust the seasoning if needed. Add more salt, pepper, or spices according to your preference.
- Ladle the creamy potato leek soup into bowls. Garnish with chopped chives and serve with crusty bread on the side. Enjoy! 🙂Chives
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