I’m notorious for not following recipes.  I spend most of my time in the kitchen experimenting and trying new things.  Last night I decided to use up some leeks and potatoes to make a simple soup that has been a staple in our home for years, but I spiced it up a little.


1 red pepper chopped

1/2 red onion diced

3 medium leeks sliced

4 cloves garlic minced

6 cups veggie broth

approx 2lbs. white potatoes cubed (no need to peel)

1 sweet potato cubed (peeled)

5 medium size carrots sliced

approx 1/3 c. nutrional yeast

1/2 c. red lentils (optional)

non-dairy milk (I used unsweetened almond and a little bit of leftover coconut)

curry powder (1 Tb)

salt and pepper to taste

Red pepper flakes (to taste)

Roasted Asparagus and Roasted Pumpkin Seeds to garnish

Saute the first three ingredients in olive oil or water until mostly cooked through, then add the garlic and cook for an additional minute.   Add the broth, diced potatoes, diced sweet potato and cut up carrots.   Low boil over medium heat for about 20-30 minutes (until potatoes and carrots are softened).  Use immersion blender to puree (we leave some chunks).  Add seasonings, lentils, nutritional yeast, milk, etc and let low boil for an additional half hour.

To make garnish, remove ends of asparagus, place in over safe dish, drizzle with olive oil, sprinkle with salt and pepper.  Place pumpkin seeds on a cookie sheet and do the same (olive oil, salt, pepper, and I added a little chili powder).  Roast both at 375 for about 8 minutes (asparagus may take longer depending on how thick it is).

Super easy meal and it looks very pretty.  =)  Everyone loved it and had seconds.

Potato Leek Soup with a twist – Vegan
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