Creamy Vegan Leek and Potato Soup | Zero waste cooking
This vegan leek potato soup is super creamy and delicious and it is the perfect cosy dinner or lunch. It is made without wasting any ingredients.
Equipment
- Pan
- Hand blender/blender
Ingredients
- 4 medium potatoes
- 2 leeks (whole)
- 1/2 onion chopped
- 2 garlic clove minced
- 500 ml vegetable stock
- 1 tbsp olive oil
Cashew cream
- 1/2 cup cashews
- 2 tbsp nutritional yeast
- salt and pepper to taste
- 4 tbsp water
Toppings
- 2 slices bread
- potato skins (from the potatoes) washed and rinsed
- 1 tsp salt, pepper, rosemary
- 1 tbsp olive oil
Instructions
- Peel the potatoes and cut them into chunks, keep the skin, rinse them well and pat the dry with a kitchen towel. Chop the leeks, all of it, you can eat the tops and they’re perfect in a soup because everything is blended.
- Sauté onion in some olive oil and water then add leeks and garlic and cook for 5/10 minutes. Add chopped potatoes and vegetable stock until everything is covered. Cook for 10 minutes until the potatoes are soft.
- In the meantime pre heat the oven to 200C. On a baking tray with baking sheet, add bread, potato skins and season with olive oil, salt and rosemary. Bake until crispy, about 5/10 minutes.
- Once the potatoes are soft, season everything with salt pepper and mixed herbs, then blend it with a hand blender or transfer into a blender. Taste it and season with salt, pepper and some oil if necessary.
- Add half of the cashew cream and mix. Use the rest to garnish the soup. Serve with croutons and crispy potato skins and season to taste.
Nutrition
Calories: 372kcalCarbohydrates: 52.2gProtein: 9.8gFiber: 8.4gCalcium: 77mgIron: 29mg
Tried this recipe?Let us know how it was!