Silky Vegan Potato-Leek Soup with White Beans
This Silky Vegan Potato-Leek Soup is a delightful creation that blends the comforting flavors of creamy potatoes and aromatic leeks, making it the perfect dish to warm your soul. Packed with nutritious white beans, this soup is not only a satisfying meal but also rich in protein and fiber. With its velvety texture and subtle hints of rosemary, it pairs perfectly with crusty bread and a fresh salad. Enjoy this wholesome, plant-based soup that’s ideal for family gatherings or a cozy night in!
8
Servings
120
Calories
10
Ingredients
Ingredients
olive oil
1 (tablespoon)
leeks
4 (white and light green parts, sliced)
garlic cloves
4 (chopped)
russet potatoes
4 (peeled and cubed)
vegetable broth
4 (cups)
white beans
1 (14 ounce can, drained)
fresh rosemary
1 (teaspoon)
salt
to taste
pepper
to taste
soy cheese
optional (for garnish)
Instructions
1
In a large 4-quart pot, heat the olive oil over medium heat.
2
Add the sliced leeks and sauté for about 5 minutes, stirring occasionally, until they become slightly tender and fragrant.
3
Stir in the chopped garlic and continue to sauté for an additional minute until the garlic is fragrant but not browned.
4
Add the cubed russet potatoes and vegetable broth to the pot. Increase the heat to bring the mixture to a boil.
5
Once boiling, reduce the heat to medium, cover, and let it simmer for about 20 minutes or until the potatoes and leeks are tender.
6
Stir in the drained white beans, fresh rosemary, salt, and pepper. If a thinner consistency is desired, add more broth.
7
Using an immersion blender, puree the soup until it reaches a smooth, creamy consistency. If using a regular blender, blend in batches and return the soup to the pot when finished.
8
If necessary, gently reheat the soup on low heat until warmed through. Serve hot, sprinkled with soy cheese if desired.
Nutrition Information
2g
Fat
24.4g
Carbs
6g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
Is this Silky Potato-Leek Soup vegan?
Yes, this recipe is entirely plant-based and vegan-friendly.
What kind of potatoes work best for this soup?
The recipe calls for 4 russet potatoes, peeled and cubed, for a creamy texture.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
What is the calorie count per serving?
Each serving contains 120 calories.
Does this soup contain protein?
Yes, each serving provides 6g of protein, primarily from the white beans.
Is this recipe gluten-free?
Yes, the ingredients used are naturally gluten-free.
Which part of the leeks should I use?
You should use the white and light green parts of the 4 leeks.
Can I use a regular blender if I don't have an immersion blender?
Yes, you can blend the soup in batches using a regular blender and then return it to the pot.
How much fiber is in this potato-leek soup?
There are 5g of fiber per serving.
What type of beans are included in the recipe?
The recipe uses one 14-ounce can of white beans, drained.
How long does it take for the potatoes to become tender?
The potatoes and leeks should simmer for about 20 minutes to become tender.
What herb provides the main aromatic flavor?
Fresh rosemary is used to add subtle herbal notes to the soup.
Can I adjust the consistency of the soup?
Yes, if you prefer a thinner consistency, you can add more vegetable broth during the simmering process.
What should I serve with this soup?
It pairs perfectly with crusty bread and a fresh side salad.
How much fat is in a single serving?
Each serving contains 2g of fat.
Do I need to sauté the garlic?
Yes, sauté the chopped garlic for about one minute until fragrant but not browned.
Is there a recommended garnish for this dish?
Soy cheese is recommended as an optional garnish for extra flavor.
How many garlic cloves are needed?
The recipe requires 4 chopped garlic cloves.
What kind of broth is used?
The recipe calls for 4 cups of vegetable broth.
Should the white beans be cooked before adding?
The recipe uses canned white beans that are drained and added before blending.
How much olive oil is used?
One tablespoon of olive oil is used for sautéing the leeks.
Are the carbohydrates high in this soup?
There are 24.4g of carbohydrates per serving.
How do I prepare the leeks?
Slice the white and light green parts before sautéing them.
What is the total number of ingredients?
There are 10 total ingredients in this recipe.
Can I reheat the soup later?
Yes, gently reheat the soup on low heat until it is warmed through.
Is this soup considered a healthy meal?
Yes, it is tagged as a healthy, high-protein, and fiber-rich meal.
Is there any salt and pepper in this recipe?
Yes, salt and pepper are added to taste.
What size pot should I use?
A large 4-quart pot is recommended for this recipe.
Does the soup have a smooth texture?
Yes, the soup is pureed until it reaches a silky, creamy consistency.
What is the primary cooking method?
The method involves sautéing followed by simmering and blending.