Ingredients
Vegetables
- 4 medium leeks (white and light green parts only, cleaned and chopped)
- 2 stalks celery, finely chopped
- 700 grams Yukon gold potatoes, washed and chopped into cubes
- 2-3 large cloves garlic, minced
Liquids & Fats
- 2 tablespoons olive oil or vegan butter (or 4 tablespoons vegetable broth for oil-free option)
- 3 cups (710 ml) vegan vegetable broth
- 1 cup (240 ml) full-fat coconut milk (or light coconut milk, vegan unsweetened yogurt, or pureed white beans as substitute)
Herbs & Seasonings
- 1 teaspoon fresh thyme (or ¼ teaspoon dried thyme)
- 1 or 2 small bay leaves
- Salt, to taste
- Black pepper, to taste
Optional Toppings
- Roasted pine nuts
- Chopped chives or parsley
- Roasted chickpeas
- Croutons
Instructions
- Wash and Prepare the Leeks: Cut off the root ends and the dark green tops of the leeks. Slice them lengthwise and separate the layers. Rinse thoroughly under running water to remove all dirt and sand. Chop the cleaned white and light green parts into half-moon slices.
- Prepare Potatoes and Celery: Wash the potatoes and celery stalks. You may peel the potatoes if you prefer a more yellow soup, but leaving the skin on will add nutrition and texture. Chop potatoes into cubes and celery finely.
- Sauté Aromatics: Heat a large pot over medium heat and add olive oil, vegan butter, or broth (for oil-free). Add the chopped leeks and sauté for about 5 minutes until tender. Add minced garlic and cook for an additional minute to release its aroma.
- Simmer Soup: Add vegetable broth, coconut milk, potatoes, celery, salt, black pepper, thyme, and bay leaves to the pot. Stir well and bring to a boil. Reduce heat to low/medium and simmer uncovered for 20 to 30 minutes, or until the potatoes are fork-tender.
- Blend the Soup: Remove bay leaves from the pot. Use an immersion blender to purée the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer hot soup in batches to a standing blender, vent the lid to allow steam to escape, and blend until smooth.
- Adjust Texture: If desired, blend only half or a quarter of the soup to retain some chunks for texture. Otherwise, blend the entire soup until very smooth.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Serve warm topped with your choice of roasted pine nuts, chopped chives, parsley, roasted chickpeas, or croutons for added flavor and texture.
Notes
- Leeks must be cleaned carefully to remove all grit and sand between the layers.
- Leaving potato skin on adds flavor, nutrients, and texture to the soup.
- For an oil-free version, substitute oil with additional vegetable broth.
- If using a standing blender, be cautious of hot liquids and vent the lid to prevent pressure buildup.
- Feel free to customize toppings to your preference for extra texture and nutrition.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Western
- Diet: Vegan
