Vegan Potato Leek Soup Planted In The Kitchen

Vegan Potato Leek Soup Planted In The Kitchen Instructions. wash and prep all ingredients according to the ingredient list. combine the olive oil, leeks, onion, and garlic in a large pot and sauté over medium heat for about 5 minutes. add all remaining ingredients to the pot except for the coconut milk and bring to a boil. Simmer: add the potatoes, broth, bay leaves, herbs, salt to the pot and bring to a boil. reduce heat, cover, and simmer on low for 15 minutes, or until the potatoes are fork tender. puree: remove the bay leaves, and puree the soup using a hand held immersion blender until smooth (or leave a little chunky).

Creamy Leek And Potato Soup Easy Weeknight Recipes Then slice into 1 4 inch slices. heat a large pot or dutch oven over medium heat and add the olive oil, chopped leek, and celery. cook for about 5 minutes, until everything is slightly softened and fragrant. add salt, pepper, thyme, and garlic. cook for another 1 2 minutes, stirring frequently. Add thyme, rosemary and ground coriander and sauté. add chopped potatoes, bay leaves and vegetable stock and bring to a boil. reduce heat, cover and simmer until the potatoes are soft and cooked. remove from the heat and remove the bay leaves. add coconut cream and blend up the soup using an immersion blender. Heat olive oil on low heat in a large pot. add sliced leeks and saute until fragrant and soft, 3 to 4 minutes. add potatoes, broth, bay leaves, and rosemary and bring to a gentle boil. reduce to a simmer, cover pot and let cook for 20 to 30 minutes until potatoes are easily mashed. Bring the soup mixture to a low boil, then reduce the heat to low and simmer for 15 20 minutes until the potatoes are fork tender. remove the bay leaf and thyme sprigs, then purée the soup using an immersion blender or a standalone blender in batches. transfer the soup back to the pot and mix in vegan heavy cream.

Vegan Potato Leek Carrot Soup Healthier Steps Heat olive oil on low heat in a large pot. add sliced leeks and saute until fragrant and soft, 3 to 4 minutes. add potatoes, broth, bay leaves, and rosemary and bring to a gentle boil. reduce to a simmer, cover pot and let cook for 20 to 30 minutes until potatoes are easily mashed. Bring the soup mixture to a low boil, then reduce the heat to low and simmer for 15 20 minutes until the potatoes are fork tender. remove the bay leaf and thyme sprigs, then purée the soup using an immersion blender or a standalone blender in batches. transfer the soup back to the pot and mix in vegan heavy cream. Heat the oil, butter and a pinch of salt in a large pot over medium heat. add the leeks & onion, sauté until softened, about 5 6 minutes. add the potatoes, garlic, thyme, rosemary, and coriander. sauté for 2 3 minutes. add the vegetable broth, bay leaf, salt, and pepper. raise heat so it starts to simmer. Add vegetable stock, and bring mixture to a boil. reduce heat to low, and simmer for 30 40 minutes, or until vegetables are tender. leave chunky, or blend in a high speed blender to desired texture. lastly, add the coconut cream, and season to taste with lemon juice, salt, and white pepper.