Creamy Vegan Potato & Leek Soup

This hearty soup is perfect for fall weather. The extra kick from turmeric is an immune-booster and adds the ideal spice!

Prep It

  • 1 leek, roughly chopped
  • 1 lb Russet Potatoes, peeled & chopped into 1/2in cubes
  • 2 tsp olive oil
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 1 tsp turmeric
  • 1/2 cup cashew cream
  • salt & pepper to taste

Make It

  • Sauté leek & garlic until leek is wilted, about 8 minutes.
  • Add potatoes, vegetable broth, bay leaf, thyme, and a bit of salt & pepper (about 1/4 tsp each). Bring to a boil.
  • Once boiling, reduce heat to simmer. Add turmeric. Stir, cover & simmer for 10 minutes.
  • Remove pot from heat, let stand for 5 minutes to cool.
  • Pour contents of pot into a food processor or blender. Blend until desired soup consistency (about 20-30 seconds).
  • Pour back into the same pot & add cashew cream. Stir & simmer for 10 minutes, adding salt & pepper as desired.
  • Serve warm, with tips of leek for garnish if desired.

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