Description
A hearty and creamy vegan kale, potato, and leek soup that’s perfect for cozy meals. This comforting dish combines sautéed leeks, tender potatoes, fresh kale, and fragrant herbs blended with rich coconut milk for a smooth texture and vibrant flavor.
Ingredients
Scale
Vegetables and Aromatics
- 4 leeks (white and light green parts only), roughly chopped (~320 grams)
- 3 cloves garlic, minced
- 3 pounds potatoes, peeled and roughly chopped into small pieces
- 1 cup baby kale, washed and roughly chopped (~50-60 grams)
- Optional: chopped green onions, chives, or croutons for serving
Herbs and Spices
- 1 teaspoon dried thyme or 3 sprigs fresh thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon paprika
- Cracked pepper, to taste
- Optional: red pepper flakes for garnish
- 2 bay leaves
Liquids and Fats
- 2 tablespoons vegan butter
- 6 cups vegetable broth
- 14 ounces coconut milk (alternatively, 1 ½ cups of oat, almond, soy, coconut cream, or cashew cream)
Instructions
- Saute the Vegetables: In a large pot, heat the vegan butter over medium heat. Add the sliced leeks and a pinch of salt, sautéing until soft and translucent, about 10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the Spices: Add thyme, rosemary, paprika, and salt. Sauté for one minute until aromatic and well combined with the vegetables.
- Cook the Potatoes: Add the diced potatoes, vegetable broth, and bay leaves to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
- Blend the Soup: Remove the bay leaves and thyme sprigs (if used). Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender to puree, then return to the pot.
- Add Kale and Milk: Stir in the coconut milk, chopped kale, and cracked pepper. Adjust seasoning as needed. Heat over low until the kale wilts and the soup is warmed through, about 3-5 minutes.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as chopped green onions, red pepper flakes, extra cracked pepper, or croutons for added texture and flavor.
Notes
- You can substitute coconut milk with other plant-based creams like oat, almond, soy, or cashew cream to vary the creaminess and flavor.
- For a spicier kick, add more red pepper flakes or a dash of cayenne pepper.
- Use fresh thyme if possible for brighter herb flavor, but dried thyme works well too.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- To make the soup thicker, reduce the amount of vegetable broth or simmer longer before blending.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
