Velvety Vegan Leek and Potato Soup
Prep time
Cook time
Total time
Use organic ingredients when possible.
Recipe type: Soup
Cuisine: Dinner
Serves: 4 servings
  • 6 medium new potatoes, chopped
  • 2 large leeks, trimmed, rough chopped and washed to remove any hidden dirt
  • 2 celery stalks, rough chopped
  • 2 springs fresh rosemary
  • 1 can full fat, organic coconut milk
  • 2 tbsp nutritional yeast
  • 1 c water
  • 1 tsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • ¼ tsp sea salt
  1. In a large pot, steam potatoes, leeks, celery and rosemary for 10 minutes. Turn off heat and leave lid on for an additional 5 minutes. Remove from pot and let cool slightly.
  2. Once veggies are slightly cooled, remove rosemary springs from their stem (discarding the stems) then add rosemary and all the veggies to high speed blender along with the remaining ingredients.
  3. Once all ingredients are in the container, tightly secure the lid and start the machine on lowest setting for a few seconds and slowly increase the speed dial to high. Once on high, continue to blend for about 5 minutes until steam starts to escape the vented lid.
  4. Pour into bowls and garnish with fresh chives, my crispy roasted chickpeas (recipe link above), a drizzle of olive oil and additional salt and pepper to taste.
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