Oh, leek and potato, your union is a thing of beauty.
These two earthy, simple veggies have come together time and time again to temp tastebuds around the world. It’s a simple, but irresistible, flavour combination that I just had to try out as a plant-based recipe by using coconut milk in place of cream.
Because: coconut milk.
This soup is just loaded with fibre, but you may not know that when you’re slurping it’s velvety deliciousness from a spoon. Honestly, this texture! #likebuttah. It’s so smooth, rich and creamy that you can use the leftovers as a cream sauce for your favourite pasta the next day. Gotta love lovely leftovers.
It looks simple, and tastes so sinful, that you might even forget it’s loaded with healthy foods.
Leeks, like onions and garlic, contain sulphuric compounds that support liver health and detoxification. They’re also chock full of antioxidant power to fight those free radicals bopping around our bodies causing damage. Yay leeks!
Now, I know that white potatoes get a bad rap for being high in starch and slightly lower in nutrients than sweet potatoes, but that shouldn’t deter you from ever cooking with them. White potatoes are still loaded with fibre which is great for digestive health and detoxing too. They’re cheaper too, so that’s always nice. I mean, who doesn’t love a good, fluffy, mashed white potato, or a crunchy, roasted ‘tater or a nice, crispy white french fry…..wait…where were we? Oh, yes, the soup!
As always, I’m all about keeping it real and switching things up as much as I can. Moderation reigns supreme. Unless you’re avoiding nightshades, using the sweet and delicate white potato from time to time is all good!
I used my trust Vitamix for this one (as I do for all my blending needs). It’s a powerhouse and can whiz this into a velvety texture in no time, if you don’t have a high-speed, high-power blender, just whiz it for as long as it takes to get the consistency that floats your boat.
You’ll see that I love to top a lot of my soups with crispy, roasted chickpeas instead of croutons. They’re high in fibre and protein to keep you full longer plus gives a pureed soup a bit of texture interest. That makes me happy. If that makes you happy too, check out my recipe here.
And for the velvety, vegan leek and potato soup recipe, here you go!
- 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
- 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.
- 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.
- 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.
- 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.
I hope you get a chance to try this out. If you do, please tag me @kimdeoncom on social media so I can see what you’ve been up to.