Food Faith Fitness · by Amelia Mapstone★ 4.0 (1)
Vegan Potato-Leek Soup
NUTRITION · PER SERVING35M COOK
CAL 13%·PRO 10%
CARBS 36G56% OF CAL
6G FIBER1G ADDED5G INTRINSIC25G OTHER5G TOTAL SUGAR
FAT 12G42% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan potato-leek soup made with coconut milk, ready in under 35 minutes. Rich and cozy with herbaceous depth, perfect for a light lunch or dinner.
mainamericansoup🌀 blender🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 3 large leeks (white and light green parts only, cleaned and chopped)
- 1 medium onion (diced)
- 1 rib celery (chopped)
- 4 cloves garlic (minced)
- 4 large russet potatoes (peeled and cubed (1/2-inch pieces))
- 5 cups low-sodium vegetable broth
- 1 1/4 teaspoons dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper (to taste)
- Juice of 1 lemon
- 3/4 cup coconut milk (unsweetened)
- Fresh chives (chopped (for garnish))
At a glance
PER SERVING · TIME 35M
CAL 13%·PRO 10%
CARBS 36G56% OF CAL
6G FIBER1G ADDED5G INTRINSIC25G OTHER5G TOTAL SUGAR
FAT 12G42% OF CAL
7G SAT5G 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
- 10m
- Cook
- 25m
- Sodium
- 248mg
- Total sugar
- 5g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 988mg
- Calcium
- 63mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 248MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.