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Vegan Leek and Potato Soup

Vegan Leek Potato Soup

Served 4 to 6

 

Ingredients: 

  • 10 Cups Vegetable Broth
  • 4 Medium Russet or Yukon Potatoes
  • 1 Whole Small to Medium Yellow Onion
  • 1 Medium Leek
  • 8 to 10 Kale Leaves
  • 1 Cup Cashews
  • 2 Tablespoons Nutritional Yeast
  • 1 Tablespoon Garlic Powder
  • Salt and Pepper to taste (1 teaspoon each)
  • 2 Tablespoons Olive Oil
  • Optional; Field Roast Smoked Apple and Sage Vegan Sausage Field Roast

 

  1. Boil water and soak cashews for a least 40 minutes.
  2. In a large pot over medium heat add olive oil, chopped onions, chopped leeks,  chopped potatoes (make sure potatoes are thin and at least 1/2 inch wide, garlic powder, salt and pepper. Sauté for 5 to 10 minutes until lightly golden brown.
  3. Add in vegetable broth.
  4. In a bullet or blender blend cashews, nutritional yeast and 3/4 cup water. Once the cashews are well blended add to soup. Let sit for 15 to 20 minutes with the lid on.
  5. Use an emulsion blender to blend the soup, blend until nice and creamy. If you do not have one you may use a hand mixer. I recommend carefully scooping the soup out in small batches into a large bowl to mix with a hand mixer.
  6. Add chopped kale and mix.
  7. Optional; if adding vegan sausage, slice into small circles and sauté with 1 tablespoon olive oil over medium heat for 5 to 8 minutes until both sides are nice and crispy.  Add to soup and enjoy!

 

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