Vegan Potato Leek Soup Recipe

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

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.

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