Description
This hearty Vegan Kale Potato and Leek Soup is a creamy, comforting blend of tender potatoes, sautéed leeks, and nutritious kale in a flavorful broth enriched with coconut milk. Perfect for a cozy meal, it’s dairy-free, packed with plant-based goodness, and easy to prepare in under 40 minutes.
Ingredients
Units
Scale
Vegetables and Aromatics
- 4 leeks, white and light green parts only, roughly chopped (~320 grams)
- 3 cloves garlic, minced
- 3 pounds potatoes, peeled and roughly chopped into small pieces
- 1 cup baby kale, washed and roughly chopped (~50-60 grams)
Herbs and Spices
- 1 teaspoon dried thyme or 3 sprigs fresh thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon paprika
- Cracked pepper, to taste
- Optional: red pepper flakes for serving
Liquids and Fats
- 2 tablespoons vegan butter
- 6 cups vegetable broth
- 2 bay leaves
- 14 ounces coconut milk (or 1 1/2 cups oat, almond, soy, coconut cream, or cashew cream alternative)
Optional Garnishes
- Chopped green onions
- Chives
- Croutons
Instructions
- Saute the Vegetables: In a large pot, heat the vegan butter over medium heat. Add the sliced leeks and a pinch of salt, sautéing until they’re soft and translucent, about 10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the Spices: Add thyme, rosemary, paprika, and salt to the pot. Sauté for one minute until the herbs release their aroma and flavors infuse the mixture.
- Cook the Potatoes: Add the diced potatoes to the pot along with the vegetable broth and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Blend the Soup: Remove the bay leaves and any fresh thyme sprigs if used. Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Add Kale and Milk: Stir in the coconut milk, chopped kale, and cracked pepper. Adjust the seasoning to your taste. Heat the soup over low heat for a few minutes until it is warmed through and the kale has wilted.
- Serve: Ladle the soup into bowls and garnish with your choice of toppings such as chopped green onions, red pepper flakes, more cracked pepper, and/or croutons for added texture and flavor.
Notes
- You can substitute coconut milk with other plant-based creams such as oat, almond, soy, or cashew cream for different flavor profiles.
- For a spicier kick, add more red pepper flakes when serving.
- Make sure to clean the leeks thoroughly to remove any grit before cooking.
- Use a high-speed blender if pureeing in batches to achieve a smooth texture.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup (about 250 ml)
- Calories: 210
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
