Creamy vegan potato leek soup
Creamy, warming, hearty and easy to make vegan potato leek soup. Only 5 ingredients and less than 30 minutes of work for a healthy, cheap and delicious meal. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
4 10min
Cook Time
15min
Servings Prep Time
4 10min
Cook Time
15min
Ingredients
  • 1 leek(~250 g)
  • 4 medium size potatoes(~850 g)
  • 1 can of full fat coconut milk(400 ml)
  • 250g of canned or cooked chickpeas
  • 1tablespoon of (grated) fresh ginger
  • 1l of water
  • salt and pepper
Instructions
  1. pour 1 l of water in a pot where the soup will be made and start to warm it up. While the water is getting hot, cut the leek in slices by afterwards separating the layers with your fingers. Peel and cut the potatoes in small cubes. Put the cut ingredients in the water to boil;
  2. while the leek and potatoes are boiling, grate the fresh ginger to obtain 1 full tablespoon of it and set it aside;
  3. when the leek and potatoes are almost soft (more or less after 7 – 10 minutes of cooking), i.e., that they miss only a few minutes to be completely ready, add the chickpeas and full fat coconut milk. Bring it to boil while mixing everything carefully, until the coconut milk has melted completely;
  4. add the grated ginger and, if necessary, continue to boil the soup for a few extra minutes until the leek and potatoes are soft. At the end add salt and pepper according to your taste.