Vegan Kale Potato and Leek Soup
Indulge in the comfort of a warm bowl of vegan kale potato and leek soup with this easy, one-pot, and delicious recipe. Made with wholesome ingredients, this soup is perfect for chilly days and will leave you feeling satisfied and nourished. Serve it with croutons or warm crusty bread...yum.
Equipment
Ingredients
- 2 tablespoons vegan butter
- 4 leeks white and light green parts only, roughly chopped (~320 grams)
- 3 cloves garlic minced
- 1 teaspoon dried thyme or 3 sprigs fresh thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon paprika
- 3 pounds potatoes peeled and roughly chopped into small pieces
- 6 cups vegetable broth
- 2 bay leaves
- 14 ounces coconut milk alternatively, you can use 1 ½ cups of oat, almond, soy, coconut cream, or cashew cream
- 1 cup baby kale washed and roughly chopped (~50-60 grams)
- cracked pepper
- optional: red pepper flakes chopped green onions, chives, or croutons for serving
Instructions
- Saute the Vegetables: In a large pot, heat the vegan butter over medium heat. Add the sliced leeks and a pinch of salt, sautéing until they're soft and translucent, about 10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the Spices: Add thyme, rosemary, paprika, and salt. Saute for one minute until fragrant.
- Cook the Potatoes: Add the diced potatoes to the pot along with the vegetable broth, and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 15-20 minutes or until the potatoes are tender.
- Blend the Soup: Once the potatoes are soft, remove the bay leaves (and thyme sprigs if used). Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender to puree in batches, then return it to the pot.
- Add Kale and Milk: Stir in the coconut milk, chopped kale, and cracked pepper. Adjust the seasoning to taste. Heat the soup over low heat until it's warmed through and the kale has wilted. This will only take a few minutes.
- Serve: Ladle the soup into bowls and garnish with your choice of toppings, such as chopped green onions, red pepper flakes, more cracked pepper, and/or croutons.
Video
Notes
Nutritional information is only an estimate.
Choose starchy potatoes like Yukon Gold, russet, or Idaho potatoes for the creamiest soup.
If the soup is too thin, simmer until thickened.
If it's too thick, add water or stock to thin it out.
I sometimes saute the leeks with vegetable broth instead of butter. This is a great alternative if you're trying to avoid fats.
Blend the soup in batches in a standing blender instead of an immersion blender.
Nutrition
Calories: 288kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 10g | Sodium: 1046mg | Fiber: 5g | Sugar: 5g | Calcium: 67mg | Iron: 4mg
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