Creamy Leek and Potato Soup | Vegan
Description: This creamy vegan leek and potato soup is incredibly flavorful and satisfying. Ingredients: - 3 whole garlic bulbs - 1 onion, finely chopped - 1 tablespoon olive oil - 4 large leeks, white and light green parts only, washed and sliced - 1 kg potatoes, peeled and diced - 1 liter vegetable stock - 200 ml vegetable cream - 1 bay leaf - Fresh thyme leaves, for garnish - Salt and freshly ground black pepper Instructions: 1. Preheat the oven to 180°C (350°F). 2. Cut two garlic bulbs in half crosswise. Divide another bulb into individual cloves, peel and add to the halved bulbs. 3. Drizzle with a little oil and roast in the oven at 180°C (350°F) for approx. 30 minutes. 4. Fry the onion in the oil in a pan until translucent. 5. Add the flour and sauté briefly. 6. Pour in 1 liter of vegetable stock (approx. 4 1/4 cups) and stir well. 7. Add the roasted garlic, bay leaf and thyme. 8. Simmer for about fifteen minutes. 9. Puree the soup. 10. Add vegetable cream. 11. Season with salt and pepper.
Ingredients
- 3 whole garlic bulbs
- 1 onion, finely chopped
- 1 tablespoon olive oil
- 4 large leeks, white and light green parts only, washed and sliced
- 1 kg potatoes, peeled and diced
- 1 liter vegetable stock (approx. 4 1/4 cups)
- 200 ml vegetable cream
- 1 bay leaf
- Fresh thyme leaves, for garnish
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 180°C (350°F).
- Cut two garlic bulbs in half crosswise. Divide another bulb into individual cloves, peel and add to the halved bulbs.
- Drizzle with a little oil and roast in the oven at 180°C (350°F) for approx. 30 minutes.
- Fry the onion in the oil in a pan until translucent.
- Add the flour and sauté briefly.
- Pour in 1 liter of vegetable stock (approx. 4 1/4 cups) and stir well.
- Add the roasted garlic, bay leaf and thyme.
- Simmer for about fifteen minutes.
- Puree the soup.
- Add vegetable cream.
- Season with salt and pepper.