Plant-Based Potato Leek Soup
Creamy and delicious, this Plant-Based Potato Leek Soup is a hearty meal that will keep you warm and satisfied. Made with 100% whole food plant-based ingredients this soup is vegan and dairy free.
Equipment
Ingredients
- ½ Cup Raw Cashews
- ½ Cup Unsweetened Non Dairy Milk
- 2 Large Russet Potatoes washed
- 1 Large Carrot washed
- 1 Large Leek washed
- 4 Cups Vegetable Broth
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- Scallions to serve
- Coconut Bacon to serve
Instructions
- Soak the cashews in boiling water for about 30 minutes, up to overnight.
- Drain the cashews. Add the cashews and the plant-based milk to a blender or food processor and blend until smooth.
- Coarsely chop the potatoes, carrot, and leek.
- Using a bit of the vegetable broth, sauté the veggies in a pot for 10 minutes.
- Add the remaining vegetable broth and the cashew cream. Simmer on medium high for 20 minutes, or until the potatoes are tender.
- Remove from the heat. If desired, reserve 1 cup of potato chunks (I typically do not do this, but it's a great option if you want chunky soup). Transfer to a blender or food processor and blend until smooth, then add in the remaining chunks.
- Serve topped with scallions and coconut bacon. Enjoy!
Nutrition
Calories: 183kcal | Carbohydrates: 31g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 52mg | Potassium: 649mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2253IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 2mg