Vegan Potato Leek Soup
Ingredients
The soup base
-
2
tablespoons
extra-virgin olive oil
-
3
pieces
leeks (white and light green parts, thinly sliced and rinsed)
-
½
cup
celery (chopped)
-
½
cup
carrots (chopped)
-
½
teaspoon
kosher salt
-
to taste
freshly ground black pepper
-
3
cloves
garlic (minced)
-
1 ½
pounds
Yukon gold potatoes (chopped)
-
4
cups
vegetable broth
-
1
can
artichoke hearts (14 ounces, drained and chopped)
The creamy component
-
½
cup
raw cashews
-
1 ½
tablespoons
Dijon mustard
-
1
tablespoon
capers
-
3
tablespoons
fresh lemon juice (divided)
-
½ – 1
cup
water
The finishing touches
-
¼
cup
fresh dill (chopped, plus extra for garnish)
-
¼
cup
fresh chives (chopped, plus extra for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add leeks, celery, carrots, salt, and pepper; sauté until softened.
- Stir in garlic and sauté for another minute.
- Add potatoes and vegetable broth; bring to a boil then simmer until potatoes are tender.
- Stir in artichokes and let cool slightly.
- Blend half of the soup with cashews, mustard, capers, and lemon juice until smooth.
- Return blended mixture to the pot and add water to reach desired consistency.
- Stir in dill, chives, and remaining lemon juice; season with salt and pepper.
- Garnish with extra herbs and a drizzle of olive oil before serving.
Nutrition Facts (estimated)
Servings
6
Calories
236
Total fat
10g
Total carbohydrates
34g
Total protein
6g
Sodium
20mg
Cholesterol
0mg
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