Vegan
Potato Leek Soup Recipe
This
vegan potato leek soup uses starchy potatoes to thicken and create a creamy
consistency, so there's no need to stir in cream at the end. Top with green
onions, chives or your favorite vegan shredded cheese before serving.
Ingredients
:
3
celery ribs, chopped
2
medium onions, chopped
3
medium leeks (white portion only), chopped
1
medium green pepper, chopped
6
garlic cloves, minced
2
tablespoons olive oil
4
medium potatoes, peeled and cubed
2
cans (14-1/2 ounces each) vegetable broth
1/2
teaspoon pepper
1/4
teaspoon salt
1/2
cup coconut milk, optional
2
green onions, chopped
How
To Make Vegan Potato Leek Soup :
In
a nonstick Dutch oven, saute the celery, onions, leeks, green pepper and garlic
in oil until tender. Add the potatoes, broth, pepper and salt. Bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender,
stirring occasionally.
Puree
soup to desired consistency using an immersion blender. Or, cool soup slightly
and puree in batches in a blender. Return to pan. If desired, stir in coconut
milk. Cook and stir until heated through. Sprinkle with green onions.
Nutrition
Facts :
1
cup: 150 calories, 4g fat (1g saturated fat), 0 cholesterol, 408mg sodium, 27g
carbohydrate (5g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 starch,
1/2 fat.
