Potato and Leek Soup (vegan). Add thyme, rosemary and ground coriander and sauté. Add chopped potatoes, bay leaves and vegetable stock and bring to a boil. Reduce heat, cover and simmer until the potatoes are soft and cooked.
Set about a third of the leeks aside in a small bowl. Clean and cut the potatoes into cubes, (no need to peel). Use a hand blender or food processor to blitz the soup to a smooth puree. You can have Potato and Leek Soup (vegan) using 0 ingredients and 0 steps. Here is how you achieve it.
Ingredients of Potato and Leek Soup (vegan)
Add in the water and coconut milk and bring the soup to a boil. In a large saucepan, heat oil over medium-high heat. Add the leeks and minced garlic, season with a pinch of salt and pepper, and cook until leeks are tender. Reserve approximately ⅓-½ of the leeks.
Potato and Leek Soup (vegan) step by step
Add the whole potatoes and vegetable broth to the remaining leeks/garlic in the sauce pan. Cut the leeks lengthwise (root to tip) and then slice into ⅜" ribbons Add chopped leeks to a bowl of cold water and rinse thoroughly. Drain leeks and add to a large soup pot. Add just enough water or veg broth to prevent sticking, and saute the leeks until they are very soft. Sauté the Ingredients Add butter and oil to a large, thick-bottomed saucepan or Dutch oven.