Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, potato and leek soup - vegan. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Potato and leek soup - vegan is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Potato and leek soup - vegan is something which I’ve loved my whole life. They are nice and they look wonderful.
It's made without cream, is low-fat with an oil-free option, and ready in Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too. Feel free to peel your potatoes, especially if you. This vegan potato leek soup is everything you want a soup to be!
To get started with this particular recipe, we have to first prepare a few components. You can have potato and leek soup - vegan using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Potato and leek soup - vegan:
- Make ready 3 cups vegan stock
- Take About 350 g potatoes - which works out to about 3 medium-sized potatoes or about 1 1/2 cups - peeled and chopped into bite-sized chunks
- Take 1 leek, finely chopped
- Prepare 1 tsp fresh oregano, finely chopped
- Make ready 1 tsp fresh thyme, finely chopped
- Prepare 1 tsp flat-leaf parsley, finely chopped
- Make ready 1 tsp salt
- Prepare Generous pinch of pepper
A hearty, creamy and dairy-free potato leek soup that will most definitely hit the spot during these cold winter months. The dairy-free soup is simple, healthy, delicious and perfect as a quick and satisfying appetizer, side or main dish for lunch or dinner! ♥ In today's video, I try the first recipe from my new vegan cookbook! Creamy and healthy Vegan Potato Leek Soup. Add broth and bay leaves and stir to combine.
Instructions to make Potato and leek soup - vegan:
- Put the potatoes, leek and stock in a pan. Bring to a boil.
- Add the herbs and seasoning.
- Simmer for about 30 mins - til the vegetables are tender.
- If you feel like it, blend the soup to make it smooth. I usually just mash the potato a bit if the chunks are big.
- Serve, season to taste and enjoy 😋
This creamy vegan potato leek soup combines my two favorite things along with a somewhat underrated winter vegetable: leeks. I never really knew too much about leeks until I did a year abroad in Wales, then I couldn't escape them! They were everywhere: in sandwiches, pies, soups, sauces or. Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine.
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