Vegan potato and leek soup
Vegan potato and leek soup – a rich, creamy and hearty soup that gives a warm satisfying feeling. This gluten-free soup is quick and easy to make, perfect for a winter day – Can be served as a starter or main.
I was brought up by a woman who loves cooking using colourful ingredients. As far back as I can recall, my mother cooked vibrant dishes which always tasted delicious. When I started cooking for myself, I had this idea that, for food to taste good, it also has to look colourful and beautiful.
One day, I was at the grocery store looking for ingredients when I saw a recipe card for potato and leek soup. I wasn’t really interested in it. I mean, who wants to eat a soup that looks like it’s going to taste bland? But that was before my sister decided to make it for dinner one night.
“Trust me, sis. You’re going to love it,” my sister said.
I watched her chop up the leeks and potatoes and add them to the pot. I have to admit, the smell of garlic and herbs was welcoming. I felt my mouth water. I couldn’t wait to try it.
When the soup was ready, my sister ladled some into a bowl and handed it to me. I took a spoonful and closed my eyes. The taste was incredible. It was creamy, flavourful, and rich. I could hardly believe it was the same soup that I had judged by its colour.
From that day on, I stopped judging food by its appearance. I learned that sometimes the most delicious dishes come in plain and unassuming packages. My sister’s potato and leek soup became one of my favourite soups.
So, the next time you come across a dish that doesn’t look as appealing, don’t be like me, take a chance and give it a try. You may just be surprised at how delightful it tastes.
Some more of this vegan potato and leek soup, please!
A bit of history
The origins of potato and leek soup are somewhat disputed, but most food historians agree that the dish likely originated in Wales. However, there’s also strong evidence to suggest that the soup actually comes from France, where it’s known as Vichyssoise. The French are known for their love of fancy meals, and it’s possible that the dish was created as a way to showcase the humble potato and leek in a more elegant way.
One popular story about the history of potato and leek soup involves King Louis XV of France. The story goes that the king loved potato soup and had it quite often, but he was always worried that someone would poison him. To avoid this, he would have a number of servants taste the soup before it was served to him. By the time the soup got to him, it was cold, but the king didn’t mind – he actually preferred it that way!
Whether the soup originated in Wales or France, there’s no denying that it has become a beloved dish all over the world. And with the rise of veganism in recent years, it’s no surprise that people are looking for ways to make this classic dish without any animal products.
Nutritional Benefits of Vegan Potato and Leek Soup
Not only is Vegan Potato and Leek Soup delicious, but it’s also incredibly nutritious. Potatoes are a great source of complex carbohydrates, which provide long-lasting energy. They’re also high in fibre, which is important for digestion.
Leeks are a member of the allium family and are related to onions and garlic. They’re a great source of antioxidants, vitamin K, and vitamin A. Leeks are also known for their anti-inflammatory properties and can help support your immune system.
One thing to keep in mind is that the consistency of the soup can vary depending on the recipe and the method of preparation. Some recipes call for blending the soup until it’s smooth, while others leave it chunky. If you’re looking for a creamier consistency, you can add some milk, plant-based milk or cream to the soup.
Variations of Vegan Potato and Leek Soup
- Add other vegetables: You can add carrots, celery, or other vegetables to the soup for extra flavour and nutrition.
- Use different herbs: Try adding chives, rosemary, or bay leaves to the soup for a different flavour profile.
- Make it spicy: Add some red pepper flakes or hot sauce to the soup for a spicy kick.
Reasons to Make Vegan Potato and Leek Soup
If you’re still not convinced that you need to try this recipe, here are some reasons why you should make Vegan Potato and Leek Soup:
- It’s simple to make and requires minimal effort
- It’s hearty and comforting, perfect for chilly evenings.
- It’s packed with nutrients from potatoes, leeks, and vegetable broth.
- It’s vegan, so it’s suitable for plant-based eaters and meat-eaters alike.
- It’s a classic recipe that’s sure to impress your friends and family.
Vegan potato and leek soup is a delicious and healthy twist on a classic recipe. This hearty soup is perfect for a cold winter day, and it’s packed with flavour and nutrients. Whether you’re a vegan or just looking for a healthy meal, this soup is sure to satisfy you.
I hope you enjoyed learning about the history of potato and leek soup and picking up some tips along the way. If you have any questions or comments, feel free to leave them below. And don't forget to try this recipe – I promise you won't be disappointed!
FAQS on Vegan Potato and Leek Soup
More Soups
Tried the recipe?
If you make this recipe, please tag it @itslivhuwani on Instagram. I see what you do with this recipe!
Vegan potato & Leek Soup
Equipment
- A large pot
- A wooden spoon
- A blender or immersion blender (optional)
- A ladle
- Bowls and spoons for serving
Ingredients
- 2 tbsp olive oil
- 2 leeks white and light green parts only, thinly sliced
- 4 garlic cloves minced
- 3 potatoes large: peeled and chopped
- 4 cups vegetable stock
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- ¼ cup vegan cream for a creamier consistency (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the leeks and garlic, and sauté until the leeks are tender, about 5 minutes.
- Add the potatoes, vegetable broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes, or until the potatoes are tender.
- Remove the bay leaf from the pot. Use an immersion blender or transfer the soup to a blender to blend until smooth (optional). If you prefer a chunkier soup, skip this step.
- Season with salt and pepper to taste. If you want a creamier consistency, add some plant-based milk or cream and stir until well combined.
- Ladle the soup into bowls and serve hot. Enjoy!
