Vegan Potato Leek Soup
Packed with other veggies and good protein, this Potato and Leek Soup is perfect for the whole family to enjoy.
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.