Description
Try this easy VEGANE KARTOFFEL-LAUCH-SUPPE recipe for a nourishing meal! Perfect for a delicious, comforting dish any time of year. (155 chars)
2 tablespoons of olive oil
3 leeks, sliced and well rinsed
4 medium potatoes, peeled and diced
3 cups of vegetable broth
1 cup of plant-based milk
2 cloves of garlic, minced
Salt and pepper, to taste
Fresh parsley or chives, chopped, for garnish
Optional: a squeeze of lemon juice
Heat the oil in a large pot over medium heat.
Sauté the leeks with a pinch of salt for 5-7 minutes until soft.
Add the minced garlic and cook for another minute.
Add the diced potatoes and stir to combine.
Pour in the vegetable broth, bring to a boil, then reduce to a simmer for 15-20 minutes until potatoes are tender.
Blend the soup until smooth and creamy.
Stir in the plant-based milk, season to taste, and warm through.
Serve garnished with chopped parsley or chives.
Notes
A creamy, comforting vegan potato-leek soup, perfect for chilly evenings and cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Vegan
Nutrition
- Serving Size: 4 servings
- Calories: 200
- Sugar: 2g
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
Keywords: vegan soup, potato soup, leek soup, healthy recipes, comfort food
