Potato Leek Soup with crunchy chickpea garnish
The first time I bought a leek for cooking I had no idea that you only used the white bulb part of the vegetable for cooking. I actually froze the leaves so that when I have a collection of leftover veggies I can make my own vegetable broth!
I’m telling you, back in the early days of our marriage, almost 11 years ago (what??), I used to cook the most bland meals day after day. I don’t know why I didn’t pay attention to my mom’s delicious home made recipes every night, but I guess it just wasn’t my passion back then.
Now, I love trying new recipes and using foods that I never even knew existed until I became a vegetarian and then vegan.
Vegan Potato Leek Soup notes:
This recipe is perfect for a healthy week night meal or an easy weekend dinner when you have been out and about. It comes together very well and is very nice as is, or puréed for younger members of the family. Oliver loves his soups pureed vs chunky so I always get to taste them both ways to see which I like better. I think I liked this one as-is funnily enough because I am almost always team purée.
The soup has a hint of garlic but it is defiantly not over powering at all. Please visit the Rebelle Kitchen Pinterest page for all your favorite recipes in one place!
More easy vegan dinner recipes:
Vegan Vegetable Quesadillas
Packed with other veggies and good protein, this Potato and Leek Soup is perfect for the whole family to enjoy.
Course Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
3½ cups Yukon Gold potatoes about 4 medium potatoes, peeled and cubed
2 leeks white part sliced thinly
2 medium carrots diced
2 cloves garlic minced
1 can chickpeas divided
3 cups vegetable stock
2 cups coconut milk Thai Kitchen is amazing
1 heaped cup spinach
For the soup
Add the potatoes, leeks, carrots, garlic, most of the chickpeas (see below), vegetable stock and coconut milk in a big pot. Bring to boil and then reduce heat to a medium boil for 15-20 minutes or until potatoes and carrots are tender.
Add in the spinach, stir until wilted. Heat through and serve the soup hot with the chickpea nibbles as garnish (see below). Enjoy.
For the chickpea nibbles (optional)
Preheat the oven to 400℉. Remove a handful of the chickpeas before putting the rest of them into the pot for the soup. Pat the handful of chickpeas dry with a hand towel.
Place them on a baking sheet and drizzle oil over them to coat them thoroughly. Sprinkle garlic salt, coriander, italian herbs and a touch of cayenne powder on top and mix in.
Bake for 10 minutes then mix them around again before baking them for an additional 5-10 minutes until crunchy. Place them on the soup when ready to serve.
Adapted from Campbell’s Kitchen
Tag me @rebellekitchen when you make this so I can see your healthy vegan meal! Enjoy!