Ingredients:

• 2 stalks (300 g) of leek, sliced
• 2 large cloves of garlic, chopped
• 3/4 cup (120 g) celeriac, cut into 1 cm cubes
• 2 small (120 g) carrots, sliced
• 22 oz (625 g) potatoes, cut into 1 cm cubes
• 1/2 tsp dried marjoram (or fresh marjoram, if available)
• Salt, pepper, and nutmeg to taste
• 3 cups (720 ml) vegetable broth
• 1/3 cup (80 ml) dairy-free cream

Directions:

1. Prepare the Vegetables:
   • Slice the leeks and rinse them thoroughly to remove any dirt or sand.
   • Chop the garlic, and cut the celeriac, carrots, and potatoes into 1 cm cubes.
2. Cook the Leeks and Garlic:
   • In a large pot, heat a small amount of vegetable broth or oil over medium heat.
   • Add the sliced leeks and chopped garlic. Sauté for about 5 minutes, until the leeks are softened and fragrant.
3. Add the Vegetables and Seasonings:
   • Add the celeriac, carrots, and potatoes to the pot.
   • Season with dried marjoram, salt, pepper, and a pinch of nutmeg.
   • Stir everything together to coat the vegetables in the seasonings.
4. Add the Broth and Cook:
   • Pour in the 3 cups of vegetable broth, making sure the vegetables are fully submerged.
   • Bring the mixture to a boil, then reduce the heat to low and cover the pot.
   • Let the soup simmer for about 20 minutes, or until the vegetables are tender.
5. Blend the Soup:
   • Once the vegetables are cooked, use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
   • Blend until the soup is creamy and smooth.
6. Add the Dairy-Free Cream:
   • Stir in the dairy-free cream and let the soup warm through for a few more minutes.
   • Taste and adjust the seasoning if necessary, adding more salt, pepper, or nutmeg to taste.
7. Serve:
   • Ladle the creamy potato leek soup into bowls.
   • Garnish with fresh herbs, a drizzle of extra cream, or a sprinkle of nutmeg if desired.

Serving Suggestions:

• Serve this soup with a slice of crusty gluten-free bread for a complete meal.
• Top with chopped fresh herbs like parsley or chives for extra flavor.
• Pair it with a fresh green salad for a light and healthy dinner.

Cooking Tips:

• For a richer flavor, you can sauté the vegetables in a bit of olive oil or vegan butter before adding the broth.
• Adjust the thickness of the soup by adding more broth if you prefer a thinner consistency.

Nutritional Benefits:

• Leeks: Rich in vitamins A, C, and K, and offer a good source of dietary fiber.
• Potatoes: Provide potassium, vitamin C, and are a good source of complex carbohydrates.
• Celeriac: Low in calories and packed with essential nutrients like vitamin C and phosphorus.

Dietary Information:

• Vegan: Yes
• Gluten-Free: Yes
• Dairy-Free: Yes
• Nut-Free: Yes (depending on the dairy-free cream used)

Nutritional Facts (per serving):

• Calories: Approximately 180 kcal
• Protein: 4g
• Fat: 6g
• Carbohydrates: 29g
• Fiber: 5g
• Sodium: 500mg

Storage:

• Store any leftovers in an airtight container in the refrigerator for up to 4 days.
• This soup can also be frozen for up to 3 months. Reheat gently on the stove, adding a little extra broth if needed.

Why You’ll Love This Recipe:

• This soup is creamy, comforting, and packed with nutrients, making it a great choice for a hearty meal.
• It’s easy to prepare and made with simple, wholesome ingredients.
• The recipe is versatile and can be adjusted to suit your taste preferences.

Conclusion: Enjoy a warm bowl of this creamy vegan potato leek soup, perfect for cozy nights in or when you need a comforting meal. With its rich, velvety texture and flavorful blend of vegetables and spices, this soup is sure to become a staple in your home. Plus, it’s gluten-free and dairy-free, so everyone can enjoy it!

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Frequently Asked Questions (FAQs):

1. Can I use a different type of potato?
   • Yes, you can use any starchy potato like Russet or Yukon Gold for a creamy texture.
2. What can I substitute for celeriac?
   • If you can’t find celeriac, you can use celery or an extra potato as a substitute.
3. Can I use fresh garlic instead of dried?
   • Absolutely! Fresh garlic will add more depth of flavor to the soup.
4. Is it possible to make this soup ahead of time?
   • Yes, this soup stores well and can be made ahead of time and reheated before serving.
5. Can I make this soup without blending?
   • Yes, if you prefer a chunkier soup, you can skip the blending step.
6. What kind of dairy-free cream works best?
   • Coconut cream, oat cream, or cashew cream all work well in this recipe.
7. How can I make this soup spicier?
   • Add a pinch of cayenne pepper or red pepper flakes for some heat.
8. Can I add other vegetables?
   • Yes, feel free to add vegetables like spinach, kale, or peas for more variety.
9. How do I make the soup thicker?
   • If you prefer a thicker soup, reduce the amount of broth or add more potatoes.
10. Can I add protein to this soup?
    • Yes, adding cooked lentils, beans, or tofu can boost the protein content.