Vegan Leek and Potato Soup
As the cold months continue, it can be great to make a big pot of soup and enjoy it as part of your evening meal.
This vegan leek and potato soup is quick and easy to make, and also quite cheap as potatoes are often on offer for £1 at Tesco (UK supermarket). It will feed several people, so you should get at least 3-4 bowls out of one batch; however, if you’re making this for yourself, I would suggest adding more ingredients as it does help the soup to go further.
This recipe could also easily be doubled or tripled if there was more than one person eating.
Ingredients
- 2 medium/large leeks – these are usually about 50p each from Tesco!
- 2 medium white potatoes
- 1 large carrot, chopped
- 300ml water
- 5 tablespoons of vegetable stock powder
- Salt and pepper to taste
- 1 pot of vegan cream
- 1 teaspoon of chilli powder
You can add optional ingredients such as cumin, ground coriander, turmeric for colour, or any other vegetables that may take your fancy.
Method
- Slice up the leeks quite finely, both the white part and the green part, unless you are using more mature/larger leeks in which case discard most of the green parts as they would not be very suitable for this dish.
- Add the leeks to a large pot with 300ml of water and bring to a simmer.
- Chop up the potato and carrot into cubes around 1cm across, add these to the pot along with all remaining ingredients.
- Bring back to a low simmer for 10 minutes or until potatoes soften, then add any other vegetables desired (broccoli is excellent in this!).
- Cook for another 5-10 minutes until the vegetables are cooked to your liking. Finally, add the chilli, salt and pepper to taste if desired.
- Serve with some nice crusty bread or on its own, and there you have it simple vegan cooking at its finest.
Enjoy!
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