Creamy (Vegan) Spinach, Leek, & Potato Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A thick creamy soup with a beautiful combination of spinach, leek and potato. This version is vegan, using a few vegan substitutes, but could also be made using non-vegan versions of those ingredients. Ingredients:
1/2 tablespoon olive oil |
1/2 cup onion, diced |
2 garlic cloves, crushed |
1 leek, white and soft green parts, sliced thinly |
1 potato, peeled and cubed |
2 1/2 cups vegetable stock |
1 cup water |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 teaspoon dried basil |
1 (10 ounce) package frozen spinach |
2 tablespoons earth balance margarine |
2 tablespoons tofutti sour cream |
1 cup almond milk |
2 baby carrots, shredded for garnish (optional) |
1 tablespoon tofutti sour cream, for garnish (optional) |
Directions:
1. Heat oil in large saucepan.
2. Saute onion and garlic for 2-3 minutes.
3. Add vegetable stock and water.
4. Add leeks and potato.
5. Season with salt, pepper, and basil.
6. Bring to boil then reduce heat, cover, and simmer for 20 minutes.
7. Add spinach and process in blender until somewhat smooth. Skip this step if you want your soup chunkier.
8. Return to saucepan and add Earth Balance, sour cream, and milk.
9. Heat through.
10. Serve with a sprinkle of shredded carrot and a dollop of sour cream, if desired.
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