Potato Leek Soup (Vegan)



The French adore leeks.  Leeks are often overlooked here, but they are very popular in France and many parts of Europe. My Mother-in-law cooks with them all the time–whether it be as a side dish with a salmon dinner, in a soup or in a fresh salad for lunch. Indeed I have eaten many leeks since meeting my husband!


Leeks are rich in sulfur like their relatives–onions, garlic and shallots. They are jam packed with Vitamins A, C and K, folate and iron. Potatoes contain fiber, potassium and Vitamin B 6. Cashews help make this soup creamy without the need for dairy products.


Ingredients:
2 leeks

3 medium potatoes
1 cup cashews, soaked 8 hours
2 cups almond milk (or milk of choice)
2 tsp. Herbamare
2 tsp. parsley
pepper to taste


Wash leeks and potatoes thoroughly. Peel potatoes and cut in half. In a medium size pot, boil potatoes with 6 cups of water over medium heat until tender. Drain potatoes and mash them with a potato masher or fork.


Cut leeks into thin slices and bring to a boil in a small pot with 2 cups of water over medium heat. Once the leeks become tender, remove pot from heat. Drain leeks and set aside.


Discard water from cashews. Place potatoes, leeks, cashews, milk, Herbamare and parsley in a Vitamix or blender. Make sure the blender is not too full (if it is, make the soup in 2 batches). Blend on high for 2 minutes. Remove lid very carefully as there will be steam. Pour into bowls. Serve hot.

Optional-Top with fresh cracked pepper.

Makes 4 servings.

 

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Comments

  1. I like your recipe but have two questions:
    Could the recipe be made with water instead of almond milk since I don't buy anything in those aseptic box containers. What if I make more cashew cream and add that?

    Also do you know the percentage of sodium in the Herbamare as I'm my blood pressure tends to be sodium-sensitive. If you don't know, could you tell me if the product tastes salty as that is an indication of significantly more sodium.

  2. Hi Debra,

    I actually make my own homemade almond and cashew milks. Either homemade nut milk or adding another 1/4 cup of soaked cashews in place of the milk will work for the recipe. Water will work as well, but will make the soup thinner.

    Herbamare contains 360mg (15% of Daily Value) per 1/4 tsp. Sea salt can also be used in place of Herbamare.

  3. Hi There Laura,

    This looks just lovely and so velvety green. Yum! Yes you're so right, we are both on veggie soup kicks right now aren't we! It's raining and cold now for the first time in months and so I've been making soups left and right. Your green soup has me drooling over here!!!

    Hugs,
    –Amber

  4. This is just pretty green color soup with richness of nuts.

  5. Yum! This soup sounds fantastic!!!

  6. I tried this soup and it is yummy! It's especially good on a cold, rainy day!

  7. Your soup looks delicious! I love the color – is that all from the leeks? I'm hosting a weekly blog carnival specifically for soups, stocks and chowders, every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday – the link will be up!
    http://www.easynaturalfood.com

    I hope to see you there:)
    Debbie

  8. Hi Laura,
    That is a beautiful bowl of soup that we would really enjoy. Potatoes and Leeks are one of my favorite combinations. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  9. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a fabulous week end and enjoy you new Red Plate.
    Come Back Soon,
    Miz Helen

  10. Thank you so much Miz Helen. Have a wonderful Easter weekend!

  11. This soup sounds just delicious, and I am sure the cashews really add to the wonderful flavour as well as to the nutrition!

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