Sweet leeks, soft potatoes & a hint of nutmeg combine to make this unbelievably creamy Vegan Potato Leek Soup. Warming, comforting & healthy, it makes the perfect light lunch or a more substantial dinner with lots of crusty bread for dunking!
2largeleeks, washed and sliced thinly, (use just the white and light green parts)
1125g | 5cupspotato, peeled and cubed
960mls | 4cupswater
1 can (398-400mls / 13.5 oz)light coconut milk, it must be light if you don't want to taste coconut in the finished soup *
4-5sprigs of fresh thyme or 1/4 teaspoon of dried thyme(optional)
Cubed breadGluten-free if necessary, and it's better if it's a few days old
Heat the oil in a soup pan over a medium heat. f you prefer to cook oil-free, use a few tablespoons of water to sauté them in instead and add a little more as necessary to prevent sticking.
Add the sliced leeks and sauté for 5 minutes until just starting to brown.
Add the potato and cook for another minute or two.
Cover with the water and simmer until the potato is tender (test with a fork - it will take about 10 minutes).
Remove from the heat and add the seasoning, coconut milk & nutmeg.
Detach the thyme leaves from the stems by running your fingers up them and add to the soup.
Pour into a blender or use an immersion blender and blend until smooth and creamy.
Return to the pan and allow to warm through over a medium low heat before serving.
For the optional croutons
Preheat oven to 300
Put cubes of bread in a bowl and spray with olive oil or drizzle over some oil and toss thoroughly.
Sprinkle with a little salt then pour onto a baking tray and spread out into a single layer.
Put into oven and bake until dried out and golden brown. Watch them as they don't take long at all. (5-10 minutes, 15 max).
Cool and store in a sealed container.
*If you do't have or want to use light coconut milk, creamy cashew milk also works really well. Store leftovers in the fridge for up to 5 days. They reheat really well in a pan on the stovetop or in the microwave.