Creamy and delicious vegan potato leek soup! This hearty and comforting meal is filling, satisfying and will have you coming back for more!
Servings: 1 Serving
1 medium White onion (Chopped)
1 tsp Garlic (Crushed)
1 tbsp Extra virgin olive oil
4 medium leek(s) Leek (white and light green parts only, chopped))
1 tsp, leaves Thyme, dried
1 tsp Rosemary, dried
1/2 tsp Coriander, ground
1 kg Yukon Gold potato (peeled and chopped - medium)
2 leaf Bay leaf
4 cup Vegetable stock/broth, low sodium (960ml)
415 ml Coconut cream (to taste)
1/4 tsp Celtic sea salt (Sea; (to taste))
2 tbsp Chives (Fresh; Chopped)
1/8 dash Black pepper
Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. Add in the thyme, rosemary and coriander powder and sauté.
Add the chopped potatoes, bay leaves and vegetable stock and bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are soft and cooked.
Remove from the heat and remove the bay leaves.
Then add in the coconut cream.
Blend the soup using an immersion blender for the easiest blending or, if you don't have an immersion blender, transfer in stages to a blender jug and blend until smooth.
Add sea salt and black pepper to taste.
Serve with fresh chopped chives.
Enjoy it and remember to share your creation with me. Using instagram? Then you can tag me using @adsvitality. Healthy regards, Adriano dos Santos