Creamy Leek And Potato Soup
In winter, this creamy leek and potato soup is an absolute must! Add some vegan sour cream on the top and enjoy this hearty and filling soup! It's vegan and gluten-free.
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Servings: 4 people
Ingredients
- 1 tbsp olive oil
- 1 large leek cut in half lenghtways and sliced
- 1 cup potatoes peeled and cut in cubes
- 2 cups spinach shredded
- 4 cups vegetable stock
- 1 tsp thyme
- 1 tsp nutmeg
- 1 tbsp lemon juice
- salt, pepper to taste
- vegan sour cream to garnish
Instructions
- In a large saucepan, heat the olive oil and add leek and potatoes. Cook for 5 minutes.
- Add all the spices, herbs, and lemon juice. Cook for 1 minute.
- Add half of the spinach and half of vegetable stock. Bring to boil and cook for 15 minutes.
- In another saucepan, make pureé from the rest of spinach and vegetable stock.
- Add 2/3 of soup to a food processor and process it until smooth. Return it back to the saucepan with the rest of the soup.
- Add pureéd spinach and stir it together. Season with salt and/or pepper.
- Divide into bowls and enjoy!