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Leek and Onion Soup


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5 from 2 reviews

Ingredients

Units Scale
  • 45ml (3 tbsp) vegetable oil
  • 4 leeks, washed and diced
  • 1 onion, peeled and chopped
  • 2 potatoes, peeled and sliced
  • 750ml (3 cups) vegetable stock
  • 250ml (1 cup) almond milk
  • salt and pepper, to taste

Instructions

  1. Gently fry the leeks and onion for 10 minutes, or until soft and translucent. 
  2. Add the potato and stock, then bring to a simmering point. Let it simmer for 15 minutes or until the potato is cooked. 
  3. Pour in the almond milk, and let it simmer for another 2 minutes. 
  4. Transfer everything to a food processor and blend until smooth. Alternatively, you can you a stick blender and do it straight in the pot. 
  5. Season to taste then divide the soup between four bowls
  6. Sprinkle with chives and drizzle with vegan cream. Serve with your favourite bread. Enjoy!

Notes

  • This recipe is vegan, but you can easily substitute the oil with butter, use standard milk and cream. 
  • This soup freezes well, and if you find you have too much leftover, take a look at my guide on Freezing Almond Milk.
  • Struggling to get hold of leeks? Why not try one of these leek substitutes.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Starter
  • Method: Boil
  • Cuisine: French

Nutrition

  • Serving Size:
  • Calories: 170
  • Sugar: 7.6 g
  • Sodium: 1092.9 mg
  • Fat: 4.5 g
  • Saturated Fat: 2.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 30.9 g
  • Fiber: 4.1 g
  • Protein: 3.4 g
  • Cholesterol: 0 mg