Simple, 40 minute Leek and Potato Soup. Infused with beautiful coriander, oregano and coconut milk. It is the perfect soup to keep you warm and comforted.
3 tbsp EVOO
2 large leek stalks, washed and chopped (discard the green bit of the leek, compost)
1 large white onion, chopped
2 celery stalks, chopped
1.5 lbs. white baby potatoes, halved
1 tsp pink sea salt
1/2 tsp fresh cracked pepper
1 tbsp. white miso
1 tbsp. nutritional yeast
900ml vegetable stock, unsalted – homemade if you can
1 400 mL can of coconut milk
season to taste
garnish with more fresh oregano and fresh lime juice
Into a large pot, over medium heat add your olive oil and cook for 30 seconds. To the pot, add your leeks, onion and celery. Cook them for 5-10 minutes or until golden.
To the pot, add your potatoes and stir the ingredients till well combined. Cook for another 10 minutes, on medium heat. Now add the salt, pepper, white miso and nutritional yeast. Cook down for 2 minutes, stirring to combine all the ingredients.
Increase your heat to high, add your stock and bring to a boil before simmering for 15-20 minutes or until your potatoes are cooked throughout.
Add your coconut milk and stir. Cook for another minute before turning off the heat and transferring the mixture into your high speed blender.
Blend till smooth but still light texture.
Garnish with fresh oregano, olive oil, pepper and fresh lime!
The soup can be enjoyed unblended, half blended or completely blended. All the options are great.
Soup will last up to 1 week in the fridge in a tightly sealed container.
Keywords: best, cream, creamy, dairy, easy, healthy, recipe, vegan, without dairy