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Vegan Leek and Potato Soup with Crusty Bread
Vegan Leek and Potato Soup with Crusty Bread

Vegan Leek and Potato Soup with Crusty Bread
A comforting and hearty vegan soup perfect for dinner.
Vegan Leek and Potato Soup with Crusty Bread
Ingredients:
1
Servings
  • 200
    g
     leek
  • 300
    g
     potato
  • 1
    tbsp
     olive oil
  • 500
    ml
     vegetable broth
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 100
    g
     crusty bread
Preparation Time: 40 minutes
Vegan Leek and Potato Soup with Crusty Bread
Instructions:
  1. Slice the leeks and rinse them thoroughly to remove any dirt.
  2. Peel and dice the potatoes into small cubes.
  3. In a large pot, heat olive oil over medium heat. Add the leeks and garlic, sauté until soft.
  4. Add the diced potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil.
  5. Reduce heat and simmer for about 20 minutes or until potatoes are tender.
  6. Use an immersion blender to blend the soup until smooth.
  7. Serve hot with slices of crusty bread on the side.
Nutrition Per Serving 1100 g Per 100g
Energy 600 kcal 55 kcal
Protein 12 g 1.1 g
Fibre 8 g 0.7 g
Salt 2 g 0.2 g
Sugar 6 g 0.5 g
Carbohydrates 102 g 9.3 g
Fat 18 g 1.6 g
  • 200
    g
     leek
  • 300
    g
     potato
  • 1
    tbsp
     olive oil
  • 500
    ml
     vegetable broth
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 100
    g
     crusty bread
1
Servings
0

Slice the leeks and rinse them thoroughly to remove any dirt.

Peel and dice the potatoes into small cubes.

In a large pot, heat olive oil over medium heat. Add the leeks and garlic, sauté until soft.

Add the diced potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil.

Reduce heat and simmer for about 20 minutes or until potatoes are tender.

Use an immersion blender to blend the soup until smooth.

Serve hot with slices of crusty bread on the side.

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