Velvety VEGAN POTATO LEEK SOUP #soup #potato #food

Velvety VEGAN POTATO LEEK SOUP (GLUTEN-FREE) 

I adore them heated, seared, broiled, pounded or soup-ified! They are particularly ameliorating when the cooler climate hits, so my kitchen counters are flooding with those magnificent jewels. 

This Vegan Potato Leek Soup possesses all the necessary qualities with regards to solace and I make it all year winter long! It's wonderful, tummy warming and very comfortable! 

I'm a major soup darling and It's certainly my go-to dinner in the winter. It's anything but difficult to make, economical, generous, filling and tasty! 

In addition, it solidifies actually well as well, so I generally have an assortment to browse. It makes weeknight suppers a breeze, and we never get exhausted. 

This Vegan French Onion Soup is another most loved of mine and I make it regularly. It's so rich and flavorful and makes the house smell eminent! Gracious, truly, it's finished with foaming vegetarian cheddar as well!

Also try our recipe : Vegan Garlic Herb Breadsticks with Marinara Sauce #vegetable #vegan

Ingredients :

• 1 1/2 tablespoons olive oil (or preferred oil)
• 1 tablespoon vegan butter
• 1 small onion , diced
• 3 large leeks , cleaned well & thinly sliced (white & light green part only) *See note
• 5 medium russet potatoes , peeled and chopped
• 3-4 cloves of garlic , minced
• 1 teaspoon salt , more to taste
• Fresh ground pepper , to taste
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon ground coriander (optional)
• 5 cups vegetable broth (low sodium)
• 2 bay leaves
• 1-2 tablespoons fresh lemon juice (optional)
• 1 cup canned coconut milk (or any unsweetened plant-based milk)
• Toppings Ideas
• Green onion , chopped
• Pieces of cooked potato
• Fresh ground pepper
• US Customary - Metric

Instructions :

1. Make sure leeks are washed well first. *See note on instructions
2. Heat the oil, butter and a pinch of salt in a large pot over medium heat. Add the leeks & onion, sauté until softened, about 5-6 minutes.
3. Add the potatoes, garlic, thyme, rosemary, and coriander. Sauté for 2-3 minutes. 
4. Add the vegetable broth, bay leaf, salt, and pepper. Raise heat so it starts to simmer. Now reduce heat to a low simmer and cook for about 15-20 minutes, or until the potatoes are fork tender. 
5. Remove from heat and remove bay leaves. Stir in the coconut milk and optional lemon juice. Taste for seasoning and add more to taste. 
6. Using an immersion blender, blend until smooth and creamy. You can also use a regular blender and carefully blend in batches. Before blending, set aside a few pieces of potato for the garnish.
7. Serve in soup bowls and top with chopped green onion, fresh ground pepper and a few pieces of cooked potato.

Read more our recipe : Wild Blueberry Lavender Coconut Ice Cream #lavender#iccream

source : bit.ly/2FKqkZZ