Cinnamon Free Vegan Potato Leek Soup
Total time50 min
Prep time15 min
Cook time35 min
5.0(5)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 3 large leeks (white and light-green parts only), halved lengthwise and thinly sliced
- 3 cloves garlic, minced
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ¼ tsp dried thyme
- 1.5 lb yukon gold potatoes, peeled and cut into 1-inch chunks
- 4 cups vegetable broth
- 1 cup water
- ⅓ cup full-fat coconut milk
- 1 tsp fresh lemon juice
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1–2 tbsp full-fat coconut milk, for drizzling (optional)
Instructions
- 1
Rinse the sliced leeks in a large bowl of cold water, swishing to dislodge any grit. Lift them out with your hands or a slotted spoon and set aside — do not pour through a strainer, as the grit will settle at the bottom.
- 2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and salt, and cook, stirring occasionally, until softened and wilted but not browned, about 8–10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!