The Simple Veganista · by Julie | The Simple Veganista★ 5.0
VEGAN POTATO LEEK SOUP
NUTRITION · PER SERVING30M COOK
CAL 14%·PRO 14%
CARBS 55G80% OF CAL
7G FIBER6G SUGAR43G OTHER
FAT 5G15% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, comforting potato leek soup made without dairy, using vegetable broth and blended potatoes for richness. Perfect for a weeknight dinner.
mainfrenchsoup🌀 blender🫕 dutch ovendairy freegluten freeveganvegetarian
View the full recipe on The Simple Veganista →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil or 1/4 cup water (for water saute)
- 3 medium leeks (use white and light green parts only)
- 3 cloves garlic, minced
- 2 – 2 1/4 lbs. potatoes, cubed 1/2 inch (peeled or with skin on)
- 1 1/2 teaspoons dried thyme or Herbes de provence
- 1 bay leaf
- 4 cups low-sodium vegetable broth
- mineral salt, to taste
- 1/4 cup chopped parsley, to garnish
At a glance
PER SERVING · TIME 30M
CAL 14%·PRO 14%
CARBS 55G80% OF CAL
7G FIBER6G SUGAR43G OTHER
FAT 5G15% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 138mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1276mg
- Calcium
- 81mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 138MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.