Vegan Classic Leek Soup

Creamy, comforting, and completely plant-based, this Vegan Classic Leek Soup is a delicious twist on a timeless favorite. Featuring tender leeks, velvety potatoes, and a subtle richness from coconut milk, this dairy-free soup is both nourishing and satisfying. The addition of nutritional yeast lends a savory depth, while a hint of lemon juice brightens every spoonful. With just 15 minutes of prep and a total cooking time of 45 minutes, this easy recipe is perfect for weeknight dinners or meal prep. Garnished with fresh parsley and served piping hot, this gluten-free leek soup is a wholesome choice for cozy evenings or impressing guests with a warm, homemade entrée. Perfectly suited for vegan diets, it's a must-try recipe that combines simplicity, flavor, and health in every bowl.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 leeks
• 2 medium potatoes
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 2 garlic cloves
• 1 bay leaf
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 0.5 cup coconut milk

Directions

Step 1

Begin by thoroughly cleaning the leeks. Trim off the roots and the dark green tops, leaving the tender light green and white portions. Slice them in half lengthwise and rinse under running water to remove any grit. Then, slice the leeks into thin rounds.

Step 2

Peel and chop the potatoes into small, even cubes to ensure they cook evenly.

Step 3

In a large pot over medium heat, add the olive oil. Once hot, add the sliced leeks and a pinch of salt. Sauté for about 5 minutes until the leeks are softened and slightly translucent.

Step 4

Mince the garlic cloves and add them to the pot. Cook for another minute until the garlic becomes fragrant.

Step 5

Add the cubed potatoes, vegetable broth, and the bay leaf to the pot. Raise the heat to bring the mixture to a boil.

Step 6

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the potatoes are tender.

Step 7

Remove the bay leaf and, using an immersion blender, carefully blend the soup until smooth and creamy. If you don't have an immersion blender, transfer the soup in batches to a countertop blender.

Step 8

Stir in the nutritional yeast, lemon juice, coconut milk, salt, and black pepper. Adjust seasoning to taste.

Step 9

Allow the soup to heat through for an additional 2-3 minutes on low heat, stirring occasionally.

Step 10

Finely chop the fresh parsley and sprinkle it over the soup just before serving.

Step 11

Ladle the soup into bowls and enjoy your hearty and delicious vegan leek soup!

Nutrition Facts

Serving size	(1797.3g)

Amount per serving	% Daily Value*
Calories	1245.1

Total Fat 38.0g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4727.1mg	0%
Total Carbohydrate 199.5g	0%
Dietary Fiber 27.8g	0%
Total Sugars 38.0g
Protein 37.4g	0%

Vitamin D 0IU	0%
Calcium 392.7mg	0%
Iron 17.0mg	0%
Potassium 4795.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.5%

Protein: 11.6%

Carbs: 61.9%