Potato, Leek & White Bean Soup
This Potato, Leek & White Bean Soup is made with hearty plant-based ingredients. It's easy to make and incredibly comforting!
Equipment
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 leek, chopped
- 3 celery stalks, chopped
- 3 carrots, chopped
- 2 cloves garlic, minced
- 1 russet potato, chopped into cubes
- 1/2 cup nutritional yeast
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 5 cups vegetable stock
- 1 15oz can white beans, rinsed and drained
- 1 15oz can chickpeas, rinsed and drained (optional)
- 1 cup frozen green peas, optional
- 3 cups spinach
- toppings: vegan bacon, vegan parmesan, red pepper flakes
Instructions
- Add olive oil to a large pot or dutch oven and place over medium heat. Add the onion and leeks and sauté for 5-7 minutes, until softened.
- Add the celery, carrots and garlic, and cook for 2 more minutes.
- Stir in the potatoes, nutritional yeast, salt, black pepper, thyme, oregano and vegetable stock. Bring to a boil, reduce the heat, and simmer, for 25 minutes, or until the potatoes are tender.
- Stir in the white beans, chickpeas, and frozen peas, and let cook for another 5 minutes.
- Remove from heat and transfer about 1/3 of the soup to a blender or use an immersion blender to blend until smooth. If the soup is too thick, add 1/2 of water to thin it out.
- Return the pot to the stove and stir in the spinach until it's cooked down.
- Taste for seasonings and adjust if needed. Garnish with desired toppings such as vegan bacon, cashew parmesan, and red pepper flakes. Serve!
Notes
- Refer to blog post above for substitution ideas.
Serving: 1serving, Calories: 148kcal, Carbohydrates: 22g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1212mg, Potassium: 531mg, Fiber: 5g, Sugar: 6g, Vitamin A: 7368IU, Vitamin C: 21mg, Calcium: 57mg, Iron: 2mg
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