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This creamy vegan potato leek soup is the epitome of comfort food, perfect for chilly days when you need something hearty and warming. Not only is it gluten-free and dairy-free, but it’s also incredibly satisfying, making it an ideal choice for anyone looking to enjoy a wholesome, plant-based meal. The combination of leeks, garlic, celeriac, carrots, and potatoes creates a flavorful base, while the addition of dairy-free cream adds a luscious, velvety texture. This soup is simple to prepare and packed with nutrients, ensuring that you get a delicious, healthy meal with every spoonful.

Full Recipe:

Ingredients:

2 stalks (300 g) of leek, sliced – Leeks provide a mild, sweet onion-like flavor that forms the aromatic base of the soup.
2 large cloves of garlic, chopped – Garlic adds depth and a hint of warmth to the flavor profile.

3/4 cup (120 g) celeriac, cut into 1 cm cubes – Celeriac (or celery root) brings an earthy flavor and creamy texture when blended.
2 small (120 g) carrots, sliced – Carrots add a touch of sweetness and vibrant color.
22 oz (625 g) potatoes, cut into 1 cm cubes – Potatoes are the star ingredient, offering heartiness and creaminess to the soup.

1/2 tsp dried marjoram – Marjoram adds a subtle, sweet herbal note.
Salt, pepper, and nutmeg to taste – Seasoning that enhances the overall flavor of the soup.
3 cups (720 ml) vegetable broth – Provides the liquid base, adding depth and richness to the soup.

1/3 cup (80 ml) dairy-free cream – Adds creaminess without any dairy, making the soup velvety and smooth.

Instructions:

1. Prepare the Vegetables:

Slice the leeks: Begin by slicing the leeks into thin rounds. Leeks can often harbor dirt between their layers, so be sure to rinse them thoroughly under running water after slicing.

Chop the garlic: Finely chop the garlic cloves to release their full flavor.
Cube the celeriac and potatoes: Cut the celeriac and potatoes into 1 cm cubes to ensure they cook evenly and blend smoothly.
Slice the carrots: Slice the carrots into thin rounds, about the same thickness as the leek slices.

2. Cook the Vegetables:

Sauté the leeks and garlic: In a large pot, heat a small amount of oil over medium heat. Add the sliced leeks and chopped garlic, sautéing them for about 5 minutes until the leeks are soft and fragrant.
Add the celeriac and carrots: Stir in the celeriac and carrots, cooking for another 5 minutes until they begin to soften.

Incorporate the potatoes: Add the cubed potatoes to the pot, stirring to combine with the other vegetables.

3. Add the Broth and Seasonings:

Pour in the vegetable broth: Add the vegetable broth to the pot, ensuring that the vegetables are fully submerged. Bring the mixture to a boil.

Season the soup: Stir in the dried marjoram, along with salt, pepper, and a pinch of nutmeg to taste. Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the potatoes are tender.

4. Blend the Soup:

Blend until smooth: Once the vegetables are fully cooked, use an immersion blender to puree the soup until it reaches your desired consistency. If you prefer a chunkier soup, you can blend only half of it or simply mash the vegetables with a potato masher.

Add dairy-free cream: Stir in the dairy-free cream, which will make the soup creamy and smooth. Taste the soup and adjust the seasoning if necessary.

5. Serve:

Ladle into bowls: Serve the soup hot, garnished with a sprinkle of freshly chopped herbs or a drizzle of extra dairy-free cream if desired.

Enjoy with crusty bread: This soup pairs perfectly with a slice of crusty bread or a side salad for a complete meal.

FAQs:

1. Can I use fresh marjoram instead of dried?

Yes, you can use fresh marjoram. Typically, you would use about three times the amount of fresh herbs as dried, so you can substitute with 1½ teaspoons of fresh marjoram.

2. Can I freeze this soup?

Absolutely! This soup freezes well. Allow it to cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

3. What can I use instead of celeriac?

If you don’t have celeriac, you can substitute it with an equal amount of celery stalks or parsnips for a slightly different flavor profile.

4. How can I make the soup even creamier?

For an extra creamy texture, you can add an additional 1/3 cup of dairy-free cream or stir in a tablespoon of dairy-free butter before serving.

5. What other vegetables can I add to the soup?

You can customize this soup by adding other vegetables such as spinach, kale, or zucchini. Just add them in during the last few minutes of cooking so they don’t become overcooked.

Tips:

Leeks Preparation: Ensure the leeks are thoroughly cleaned before cooking. Slice them first, then place them in a bowl of cold water, swishing them around to remove any dirt.

Consistent Cutting: Try to cut the vegetables into uniform sizes to ensure they cook evenly.
Blending Tip: If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Be sure to remove the small cap from the blender lid and cover it with a kitchen towel to allow steam to escape while blending.

Storage Tips:

Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if needed.

Freezing: This soup freezes well for up to 3 months. For best results, freeze before adding the dairy-free cream and add it fresh after reheating.

Conclusion:

This creamy vegan potato leek soup is the perfect example of comfort food that doesn’t compromise on flavor or nutrition. It’s simple, satisfying, and incredibly easy to make, using only a handful of wholesome ingredients. Whether you’re looking for a cozy meal on a cold day or a nutritious option to keep you warm, this soup is sure to hit the spot. Plus, it’s versatile enough to be enjoyed by everyone, whether they follow a vegan diet or not. So, grab your ingredients, and get ready to enjoy a bowl of pure comfort!