Hello friends! The spring season has been unusually busy this year, leaving limited time for new recipe creation. Although the kitchen has been a little more quiet than normal, we’ve managed to find inspiration and motivation in our spring travels. The girls and I took an amazing trip to Vancouver in search of vegan eats and fun. We also managed a few college campus visits for Faith (yup, she’s still trying to make her college decision by May 1st). All of this while a few health issues have begun to creep up for me. When life begins to spin at an increased speed, I believe the healthiest way to approach food is to simplify, simplify, simplify. Today I’m sharing my take on Vegan Potato Leek Soup, a creamy and satisfying bowl that was created with minimal effort. YAY!
Benefits of Potatoes
Potatoes are not what many consider to be the most healthy choice for dinner; however, I believe, when consumed in moderation, the simple potato can satisfy a rumbly tummy and provide comfort after a long day. I guess weighing the benefits -vs- harm ratio is a good place to start when choosing a humble potato for dinner. In my case, this amazing bowl of potato soup was well worth every organic potato used to make it.
Did you Know…potatoes provide high amounts of vitamin B6, in addition to potassium, soluble and insoluble fiber, and magnesium.
Benefits of Leeks
Leeks are mild in flavor and closely related to onions, shallots, and scallions, making them a perfect addition to any pot of soup. Leeks are extremely versatile and provide vitamins A and K, niacin, riboflavin, folic acid, calcium, magnesium, and thiamin. Not to mention, they also contain two important carotenoids – lutein and zeaxanthin – both known to benefit the eyes.
So…relax, sit back, and enjoy (without the guilt) a big bowl of our Vegan Potato Leek Soup. 🙂
xoxo,
Kris Kelly
- 2 tablespoons extra-virgin olive oil
- 2 - 2 1/2 pounds red potatoes, peeled and diced
- 2 large stalks celery, diced
- 2 large leeks, thoroughly rinsed and sliced
- 3 medium-size cloves garlic, peeled and minced
- 5 cups vegetable stock
- 1 cup light coconut milk
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 tablespoons chickpea miso
- sea salt and fresh cracked pepper to taste
- Prep potatoes, celery, leeks, and garlic.
- In a large soup pot, over medium-high heat, add olive oil, celery and leeks. Sauté 3-5 minutes. Add diced potatoes, garlic, and fresh thyme. Continue sautéing for another 3-5 minutes, stirring frequently.
- Add vegetable stock and coconut milk, bring to a boil and then reduce heat. Cover lightly with a lid and allow to simmer for 15-18 minutes or until potatoes are soft.
- Remove from soup pot from heat. Carefully ladle one cup of liquid from the pot into a small bowl. Add miso and stir to dissolve. Return dissolved "miso liquid" to the pot.
- Using a immersion blender, blend the soup to desired consistency. Add fresh cracked pepper and sea salt as desired. Taste and adjust seasoning if needed.
- Note: Go lightly on the sea salt because we already have miso in this recipe.
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.