Red Meat Allergy Friendly Vegan Potato Leek Soup
Total time50 min
Prep time15 min
Cook time35 min
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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.
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