Fixings
1 ½ tablespoons olive oil (or favored oil)
1 tablespoon vegetarian margarine
1 little onion , diced
3 enormous leeks , cleaned well and meagerly cut (white and light green part just) *See note
5 medium reddish brown potatoes , stripped and hacked
3-4 cloves of garlic , minced
1 teaspoon salt , more to taste
New ground pepper , to taste
1 ½ teaspoons dried thyme
½ teaspoon dried rosemary
½ teaspoon ground coriander (discretionary)
5 cups vegetable stock (low sodium)
2 inlet leaves
1 tablespoons new lemon juice (discretionary)
1 cup canned coconut milk (or any unsweetened plant-based milk)
Garnishes Ideas
Green onion , slashed
Bits of cooked potato
New ground pepper
Guidelines
Ensure leeks are washed well first.
Heat the oil, margarine and a spot of salt in an enormous pot over medium hotness. Add the leeks and onion, sauté until relaxed, around 5-6 minutes.
Add the potatoes, garlic, thyme, rosemary, and coriander. Sauté for 2-3 minutes.
Add the vegetable stock, cove leaf, salt, and pepper. Raise heat so it begins to stew. Presently lessen hotness to a low stew and cook for around 15-20 minutes, or until the potatoes are fork delicate.
Eliminate from hotness and eliminate inlet leaves. Mix in the coconut milk and discretionary lemon juice. Taste for preparing and add more to taste.
Utilizing a drenching blender, mix until smooth and velvety. You can likewise utilize a standard blender and cautiously mix in clusters. Prior to mixing, put away a couple of bits of potato for the enhancement.
Serve in soup bowls and top with cleaved green onion, new ground pepper and a couple of bits of cooked potato. Great. Appreciate it !!!
Velvety VEGAN POTATO LEEK SOUP VIDEO :
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