CREAMY (VEGAN) SPINACH, LEEK, & POTATO SOUP
A thick creamy soup with a beautiful combination of spinach, leek and potato. This version is vegan, using a few vegan substitutes, but could also be made using non-vegan versions of those ingredients.
Provided by HippieVeganMamaTo5
Categories Vegan
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large saucepan.
- Saute onion and garlic for 2-3 minutes.
- Add vegetable stock and water.
- Add leeks and potato.
- Season with salt, pepper, and basil.
- Bring to boil then reduce heat, cover, and simmer for 20 minutes.
- Add spinach and process in blender until somewhat smooth. Skip this step if you want your soup chunkier.
- Return to saucepan and add Earth Balance, sour cream, and milk.
- Heat through.
- Serve with a sprinkle of shredded carrot and a dollop of sour cream, if desired.
Nutrition Facts : Calories 105.5, Fat 2.4, SaturatedFat 0.5, Sodium 649.1, Carbohydrate 18.6, Fiber 4.5, Sugar 2.8, Protein 4.8
" CREAMY " VEGAN POTATO-LEEK SOUP
Adapted from Alex Jamieson's Great American Detox Diet. Serve with crusty bread and salad for a hearty, satisfying meal.
Provided by Prose
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a 4-quart pot.
- Sautee the sliced leeks about 5 minutes or until slightly tender.
- Add garlic and sautee another minute or so.
- Add potatoes and broth. Bring to a boil. Reduce heat to medium and simmer 20 minutes or until potatoes and leeks are quite tender.
- Add beans, rosemary, salt, and pepper, and more broth, if necessary.
- Puree until smooth, using an immersion blender or in small batches in a regular blender. If necessary, return to heat until warm enough.
- Sprinkle with soy cheese, if desired.
Nutrition Facts : Calories 183, Fat 2.1, SaturatedFat 0.3, Sodium 18.1, Carbohydrate 35.9, Fiber 5.6, Sugar 2.7, Protein 6.5
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