Vegan Potato & Leek Soup
Nothing hits like a creamy, hearty potato & leek soup during chilly days - topped with spiced crispy chickpeas and chives for the ultimate soup-erb soup!
Servings: 4
Ingredients
- 1 tbsp vegan butter
- 2 large leeks
- 3 cloves garlic
- 2-3 medium potatoes
- 3 cups water
- 2 cubes vegetable stock
- 2 bay leaves
- 1 tsp dried thyme (sub 2 sprigs fresh thyme)
- 1/2 tsp salt if needed
- 1/4 tsp black pepper
- 1 cup soy milk
- chivea garnish
Spiced Crispy Chickpeas
- 1 can chickpeas
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp smoked paprika
- 1/4 tsp turmeric
- 1 tsp dried herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1-2 tbsp olive oil
Instructions
- Preheat oven to 200C.
- Drain and rinse your chickpeas from the can. Add them onto a baking tray, add your seasonings and coat the chickpeas evenly.
- Bake chickpeas for about 15-17 minutes until they are crispy, tossing them halfway.
- Chop the ends of the leeks (there might be dirt stuck between the layers) and chop them nicely.
- Peel potatoes and dice them into cubes. Smash the cloves of garlic with a knife.
- To a pot, add vegan butter. Once it melts, add the leeks and saute for a few minutes. Add garlic and saute for a minute more.
- Add your potatoes, 3 cups of water (2 cups if you want a thicker soup) and add your seasonings - vegetable stock cube, thyme, black pepper and salt (if needed).
- Boil for 10 minutes until potatoes are fork tender.
- Add in your soy milk and mix well. Use an immersion blender and blend the soup until smooth.
- Top the soup with crispy chickpeas, olive oil and chives. Serve!