This hearty Chunky Vegan Leek & Potatoes Vegetable Soup is a comforting dish perfect for any season. Made with fresh leeks, potatoes, and a blend of vegetables, it provides a satisfying and nutritious meal.
In this recipe, you’ll learn How To Make Chunky Potato Leek Soup that is not only delicious but also low in calories. This Leek And Vegetable Soup is packed with flavor and can be customized with additional ingredients like carrots and parsley for extra nutrition.
Creating a Cozy Atmosphere
Imagine a rustic ceramic bowl filled with steaming chunky vegan leek and potato soup, garnished with fresh parsley. The warm lighting casts a golden hue over the scene, inviting you to take a seat at the wooden table adorned with a simple linen napkin.
This setting not only enhances the visual appeal of the dish but also evokes a sense of comfort and warmth, making it the perfect backdrop for enjoying a hearty meal. The combination of textures and colors in the bowl, from the creamy soup to the vibrant green parsley, draws the eye and stirs the appetite.
The Heart of the Dish
The chunky vegan leek and potato soup is a delightful blend of flavors and textures. Made with fresh leeks, tender potatoes, and a mix of vegetables, this dish is a wonderful representation of a low-calorie potato leek soup that doesn’t skimp on taste.
As the leeks and potatoes simmer in vegetable broth, they release their natural flavors, creating a rich base for the soup. The addition of carrots and herbs like thyme adds depth, making this leek vegetable soup a satisfying choice for any meal.
Preparation Tips
To make the process of preparing this chunky potato leek soup recipe seamless, start by prepping your ingredients. Clean and slice the leeks, peel and dice the potatoes, and chop the carrots and onion. This step ensures that everything is ready to go when you start cooking.
When sautéing the aromatics, allow the leeks and onions to soften and release their flavors before adding the potatoes and carrots. This technique enhances the overall taste of the vegetable soup with leeks, resulting in a more flavorful dish.
Cooking Techniques
Cooking the soup is straightforward and can be completed in about 45 minutes. Begin by sautéing the leeks and onions in olive oil until they are tender. Then, incorporate the diced potatoes and carrots, cooking them for a few more minutes before adding the vegetable broth and seasonings.
Let the mixture simmer until the vegetables are tender. For a chunkier texture, consider blending only half of the soup. This method allows you to enjoy both the creamy and chunky elements of the soup, making it a versatile dish that can cater to different preferences.
Serving Suggestions
Once the soup is ready, ladle it into bowls and garnish with fresh parsley for a pop of color. This simple addition not only enhances the presentation but also adds a fresh flavor that complements the richness of the soup.
Pair the chunky vegan leek and potato soup with crusty bread or a side salad for a complete meal. This dish is perfect for family gatherings or meal prep, as it serves four and can be easily stored for later enjoyment.
Nutrition and Benefits
This chunky vegan leek and potato soup is not only delicious but also nutritious. With only 180 calories per serving, it’s a great option for those looking for a low-calorie potato leek soup that satisfies without compromising on flavor.
Rich in vitamins and minerals from the vegetables, this soup is a wholesome choice that can be enjoyed any time of the year. Whether you’re looking for a comforting bowl on a chilly evening or a light meal during warmer months, this leek and vegetable soup is sure to please.
Easy Chunky Potato Leek Soup Recipe
This Chunky Potato Leek Soup features tender potatoes and leeks simmered in vegetable broth, creating a rich and flavorful base. The recipe takes about 45 minutes from start to finish and serves 4 people, making it ideal for a family meal or meal prep.
Ingredients
- 3 medium leeks, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 2 medium carrots, diced
- 1 medium onion, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- Fresh parsley for garnish
Instructions
- Prep the Ingredients: Clean and slice the leeks, peel and dice the potatoes and carrots, and chop the onion.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and leeks, and sauté until softened (about 5 minutes).
- Add Vegetables: Stir in the diced potatoes and carrots, and cook for another 5 minutes.
- Pour in Broth: Add the vegetable broth, salt, pepper, and thyme. Bring to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the vegetables are tender.
- Blend the Soup: For a chunkier texture, use an immersion blender to blend only half of the soup, leaving some pieces intact. Alternatively, you can blend in batches in a regular blender.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy hot.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 180kcal
- Fat: 5g
- Protein: 4g
- Carbohydrates: 30g