Easy VEGAN Leek & Potato Soup Without Cream Recipe (No Blender Needed!)
Recipe Information
Leek and Potato Soup
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Preheat the oven to 200 fan or 220 regular (400 to 425 Fahrenheit).
Prep the potatoes by cutting them into equal bite-sized pieces.
Toss the potatoes with a generous amount of olive oil, salt, and pepper, ensuring the flat sides are facing down on a baking sheet.
Roast the potatoes in the oven for about 20 minutes or until crisp tender and golden brown.
Prep the leeks by cutting off the woody green tops, slicing them in half, and thinly chopping them, ensuring they are thoroughly washed.
Chop the fresh herbs (dill, chives, and parsley) as finely as possible without bruising them.
In a large saucepan, add olive oil over medium heat until shimmering.
Add the leeks and a good pinch of salt, cooking until softened, about 5 minutes.
Add the chopped herbs and crushed garlic, cooking until fragrant, about 30 seconds.
Sprinkle flour over the leeks and cook for a couple of minutes until the raw smell cooks off.
Add the roasted potatoes to the pot and stir to combine with the leek mixture.
Pour in the veggie broth and stir everything to combine, bringing the soup to a simmer.
Let the soup simmer for a few minutes to allow flavors to meld and thicken slightly.
Add dark soy sauce and white wine vinegar, adjusting seasoning to taste with salt, pepper, and additional vinegar if needed.
Serve and enjoy the soup.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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