Name: Creamy Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons of canola oil; 2 medium leeks, thinly sliced; 1 stock celery, thinly sliced; 1 large or 2 small carrots, thinly sliced; 8 oz. mushrooms of your choice, thinly sliced; 2 medium size potatoes; 6 cups vegetable broth; 1 teaspoon white wine vinegar; 1 cup almond milk; 2 cloves minced garlic; 2 teaspoons dried thyme; Salt and pepper to taste

Creamy Vegetable Soup

Author: Arpi Kizirian

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:4 servingsCalories:250 kcal Best Season:Winter

Description

This Vegan Potato Leek Soup is packed with hearty veggies and is so deliciously creamy, no one will believe it’s vegan! A big bowl is filling enough for an evening meal or lunch. Perfect comfort food.

Ingredients

2 tablespoons of canola oil
2 medium leeks, thinly sliced
1 stock celery, thinly sliced
1 large or 2 small carrots, thinly sliced
8 oz. mushrooms of your choice, thinly sliced
2 medium size potatoes
6 cups vegetable broth
1 teaspoon white wine vinegar
1 cup almond milk
2 cloves minced garlic
2 teaspoons dried thyme
Salt and pepper to taste

Instructions

Heat oil in a pot over medium-high heat
Add leeks, celery, mushrooms and carrots along with a couple pinches of salt and pepper.
Cook, stirring occasionally for 10 minutes.
Add garlic, thyme, and cook, stirring frequently, for another minute.
Add potatoes and broth.
Bring to a simmer. Turn heat to low, cover, and simmer for 10-12 minutes or until the potatoes are fork tender.
Use immersion blender to cream the soup.
Stir in vinegar, almond milk and season to taste with salt and pepper.

Creamy Vegetable Soup

Description

Ingredients

Instructions

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