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A warm and comforting bowl of soup is always a welcome treat, and one classic recipe that never fails to satisfy is leek and potato soup. This delicious vegan version is not only incredibly easy to make, but it also takes just 30 minutes from start to finish, making it the perfect choice for a quick and healthy meal. Let’s take a closer look at how to prepare this tasty dish.
30-Minute Leek and Potato Soup (vegan) – A Simple Palate
The star of this soup is undoubtedly the leeks, which lend their delicate and slightly sweet flavor to the dish. Leeks are a member of the onion family and offer numerous health benefits. They are packed with vitamins A, C, and K, as well as essential minerals like iron and manganese. Moreover, leeks are known to support heart health and boost the immune system, making them an excellent addition to any diet.
To prepare the soup, start by gathering the following ingredients:
- 2 large leeks, washed and thinly sliced
- 3 medium-sized potatoes, diced
- 4 cups of vegetable broth
- 1 cup of unsweetened almond milk
- 1 tablespoon of olive oil
- 1 clove of garlic, minced
- Salt and pepper to taste
In a large pot, heat the olive oil over medium heat and add the sliced leeks. Sauté them for about 5 minutes until they become tender and slightly caramelized. Next, add the minced garlic and cook for an additional minute, allowing the flavors to meld together.
Once the leeks and garlic are nicely cooked, add the diced potatoes to the pot. Stir them well, ensuring they get coated with the flavors from the leeks. Then, pour in the vegetable broth and season with salt and pepper.
Bring the soup to a boil, then reduce the heat to low and simmer for about 20 minutes or until the potatoes are tender. At this point, you can use an immersion blender to puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until desired consistency.
After blending the soup, return it to the pot and stir in the almond milk. This adds a subtle creaminess to the dish without the need for dairy. Adjust the salt and pepper according to your taste preferences, and let the soup simmer for a few minutes to allow the flavors to meld together.
When serving, garnish the soup with some freshly chopped chives or parsley, and perhaps a drizzle of olive oil. The soup pairs wonderfully with a crusty baguette or a side salad for a complete and satisfying meal.
In conclusion, this 30-minute leek and potato soup recipe is a fantastic option for those looking to enjoy a delicious and nourishing vegan meal. With just a handful of ingredients and minimal effort, you can whip up a bowl of this comforting soup that is healthy, flavorful, and perfect for any occasion. Give it a try and discover a new favorite recipe that will surely become a staple in your kitchen!
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