Vegan Leek and Potato Soup
Servings: 4
Ingredients
- 2 leeks white parts cut in half then chopped, rinsed well. Discard greens or use them to make a broth.
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp curry powder this is optional—I like a little spice to my soup but you can substitute with onion powder and garlic powder
- 1 L 4 cups low sodium vegetable broth
- 3 medium white potatoes peeled and chopped
- 1/2 tsp salt to taste
- Pepper to taste
Instructions
- Over medium heat, cook leek and olive oil until leeks look melted. Add garlic cloves and cook for another minute until fragrant.
- Stir in curry powder. Add vegetable broth and chopped potatoes. Bring to a boil, cover and lower to a simmer for 30 minutes or until potatoes are fork tender.
- Remove from heat, transfer to a blender or use an immersion blender to puree the soup. Continue blending until soup is velvety smooth.
- Serve with black pepper and some buttered rye toast!