Lazy woman's potato leek soup recipe ( vegan)

Why try my best ever vegan potato leek soup recipe? Because it will benefit you in many ways, whether you are a vegan or not. Being a familiar comfort food, this soup will please your palate. Being modified to the low-fat no-cream version, it will support your general health and weight loss goals. No cholesterol, no trans fats, no animal protein, and gluten-free meal can be quite tasty!

This is also the most carefree potato leek soup recipe you can imagine. I simplified it. Although I love to cook, I hate washing dishes, do too much chopping, and supervise my food as it is being cooked. Therefore, all those gourmet recipes requiring to mix ingredients in three separate bowls, fry in two pans and than blend in the blender are simply not a part of this website.

So this recipe is a lazy and frugal woman's invention:

• Watch my technique of washing leeks
• See how I avoid frying and using heavy cream and butter
• Rest assured my recipe is calculated for exactly one blender size
• Time to cook is 30 carefree minutes instead of 45 minutes full of action
• Be ready for greenish colour as I use the whole leek plant, not just the white part.

Ready?

Lazy woman's potato leek soup recipe (vegan)

Ingredients

• 1 bunch leeks
• 5-6 medium to big potatoes
• 3 cups water or vegetarian boullion
• ( optional ) 1/2 cup lima or white beans
• 1 cup unsweetened almond milk or coconut milk
• garlic, salt, pepper
• 2 cups of broccoli, cauliflower, pumpkin cubes, carrots - whatever veggies you could find at the moment.
• rosemary and parsley to garnish

Directions:

1. Peel the potatoes and cut them in big pieces.
2. Cut leeks length-wise - open them and wash thoroughly
3. Slice leeks in 1 inch long pieces including the green part.
4. Put veggies into the pot, add stock (or water) and garlic. Place whole broccoli, cauliflower and pumpkin cubes on the top of veggies and cover with the lid.
5. Boil for 25-30 minutes until potatoes are tender.
6. Pull out broccoli,cauliflower, and pumpkin cubes. Cut in smaller chunks and set aside.
7. Puree the rest of mixture in blender. Relocate it back into the pot.
8. Mix in coconut or almond milk, salt and pepper, and chuncks of veggies that you have set aside.
9. Heat until boil point. Sprinkle rosemary, parsley, and chili peppers. Some people add croutons, but this makes the recipe a vegetarian option instead of vegan, and not gluten-free anymore.

Serves 5-6.

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