CREAMY (VEGAN) SPINACH, LEEK, & POTATO SOUP

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Creamy (Vegan) Spinach, Leek, & Potato Soup image

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

1/2 tablespoon olive oil
1/2 cup onion, diced
2 garlic cloves, crushed
1 leek, white and soft green parts, sliced thinly
1 potato, peeled and cubed
2 1/2 cups vegetable stock
1 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1 (10 ounce) package frozen spinach
2 tablespoons Earth Balance margarine
2 tablespoons tofutti sour cream
1 cup almond milk
2 baby carrots, shredded for garnish (optional)
1 tablespoon tofutti sour cream, for garnish (optional)

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

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