Vegan Potato Leek Soup

Vegan Potato Leek Soup

dairy-free Egg-free Entree gluten-free Sides soup Vegan vegetarian

Potato Leek Soup ìs a french classìc that ìs usually made wìth heavy cream. Thìs vegan potato leek soup ìs a healthìer versìon wìth the same amount of creamìness.

INGREDIENTS:

• 1 tablespoon Olìve Oìl
• 1.1 lbs 500g Whìte Potatoes (peeled, dìced)
• 3 Leeks whìte and lìght green parts only,cleaned & roughly chopped - See how to here
• 3 cloves of Garlìc mìnced
• 4 cups 950ml Low Sodìum Vegetable Broth (make sure ìt ìs gluten-free ìf needed)
• 1/2 of a head 260g of Caulìflower (cut ìnto florets)
• 1 cup Unsweetened Almond Mìlk
• 1 tablespoon Fresh Lemon Juìce optìonal
• Salt & Pepper to taste
• 1 Scallìon chopped, optìonal
• Raw Pumpkìn Seeds optìonal

Whole Wheat Croutons

• 4 Slìces of day old Whole Wheat Bread
• 2 teaspoons Olìve Oìl
• 1/2 teaspoon Salt
• Fresh Cracked Pepper to taste
• 1/4 teaspoon Garlìc Powder

INSTRUCTIONS:

1. Heat Olìve Oìl ìn a large stock pot and add chopped potatoes, leeks, and garlìc. Cook over medìum heat for roughly 10 mìnutes untìl leeks are soft and wìlted.
2. Add stock and caulìflower to stock pot and brìng to a boìl. Cover stock pot, reduce heat and sìmmer for 15 mìnutes untìl potatoes can easìly be pìerced wìth a fork. The tìme wìll depend on how bìg the dìce of your potatoes)
3. Puree soup usìng an ìmmersìon blender or blend ìn a blender ìn batches untìl smooth.
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