Vegan Leek And Potato Soup
This quick and easy vegan leek and potato soup with mushrooms is perfectly flavourful, creamy and cosy. It's the perfect weeknight dinner that's ready in just 25 minutes that's also great as a starter or side dish. Gluten-free and oil-free.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 1 large red onion chopped
- 3 cloves garlic minced
- 2 large leeks chopped
- 7 oz mushrooms chopped
- 7 oz potatoes peeled and chopped
- 1 tsp cumin
- 1 tsp garlic granules
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 tbsp tamari
- 1 tbsp balsamic vinegar
- 2 sage leaves
Add the onion and the garlic to a non-stick saucepan and cook for 2-3 minutes, until fragrant.
Add the leeks and mushrooms, and sautée for around 2 minutes more.
Add the potatoes, cumin, garlic granules, vegetable broth, almond milk, tamari, balsamic vinegar and sage leaves. Simmer on a low-medium heat for around 20 minutes, until the potatoes are cooked. Pour in more water if necessary.
Using a blender, immersion blender or food processor, blend the soup until smooth. Serve immediately.
Calories: 212kcal | Carbohydrates: 41g | Protein: 9g | Fat: 2g | Sodium: 1645mg | Potassium: 1038mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1985IU | Vitamin C: 29.5mg | Calcium: 262mg | Iron: 6.6mg