Vegan Potato Leek Soup
A creamy but low fat vegan potato soup.
Servings: 4 to 6
Calories: 225kcal
Ingredients
- 1 TBS olive oil
- 1 cup leeks chopped
- 1 teaspoon crushed garlic
- 4 cups vegetable stock or broth
- 1 TBS dried dill
- 4 cups chopped in small pieces & peeled potatoes
- ½ cup almond milk
- salt and pepper to taste
- toppings such as croutons, vegan cheese or chopped herbs
Instructions
- Heat the oil in a large pot on medium heat. Saute leeks for five minutes or until soft. Add the crushed garlic to the pot and cook for another minute.
- Add the vegetable stock and dill to the pot. Bring to a simmer.
- Add the potatoes, cover, turn heat to low and cook for 15 minutes or until soft.
- Blend soup with immersion blender until creamy. Add almond milk and salt and pepper to taste. Stir to combine.
- Serve in bowls with extra toppings.
Nutrition
Calories: 225kcal | Carbohydrates: 44g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 999mg | Potassium: 952mg | Fiber: 5g | Sugar: 5g | Vitamin A: 920IU | Vitamin C: 45mg | Calcium: 91mg | Iron: 3mg