Vegan Potato Leek Soup
Ingredients
The soup
-
1
pound
Yukon gold potatoes, peeled and cubed
-
2
units
leeks, chopped
-
¾
cup
chopped celery
-
2
cloves
garlic, finely chopped
-
4
cups
veggie broth
-
2
sprigs
fresh thyme
-
1
unit
bay leaf
-
½ - ¾
teaspoon
sea salt
-
1
cup
raw cashews
-
2
teaspoons
lemon juice
-
⅛
teaspoon
ground black pepper
Garnish
-
to taste
units
chives
-
to taste
units
potato chips (optional)
Instructions
- Sauté the potatoes, leeks, celery, and garlic with a drizzle of oil or broth until softened and fragrant.
- Add the broth, thyme, bay leaf, and salt, then bring to a rapid boil.
- Once boiling, cover, reduce to a low simmer, and cook for about 15 minutes until the potatoes are soft.
- Remove the thyme and bay leaf, then carefully blend the soup with the cashews and lemon juice.
- Return the blended soup to the pot, stir in the pepper, and serve with your choice of toppings.
Nutrition Facts (estimated)
Servings
5
Calories
251
Total fat
12g
Total carbohydrates
31g
Total protein
7g
Sodium
348mg
Cholesterol
1mg
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