Vegan potato leek soup with peas and lemon for a lightened up version of the classic comfort food dish. This simple meal is perfect for cozy winter meals or for the first spring vegetables.
Course Soup
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Ingredients
1teaspooncooking oil
½medium / 70 grams yellow oniondiced
400grams/ 2 cups potatoescut into 2cm pieces
2medium* leekswhite only, cut into 1cm slices
2clovesgarlicminced
1teaspoonsaltto taste
½teaspoonpepper
¼teaspooncayenne pepper
1litre vegetable stock
120grams/ 1 cup frozen spinach**
150grams/ 1 cup frozen peas
Zest and juice of a lemon
Instructions
Heat the oil in a large pot over medium heat. Sauté the onions for about two minutes, or until softened and slightly browned. Add the potatoes and cook for another five minutes, then stir in the leeks and cook for an additional couple of minutes. Add the garlic, cook for another minutes, then add the spices and stir for about 30 seconds. Pour the vegetable stock into the pot.
Increase the heat to high and bring the soup to a rolling boil. Reduce the heat and simmer for 30-35 minutes, or until the potatoes are cooked through. Stir in the frozen spinach and peas and simmer for another couple of minutes or until the vegetables are just thawed. Remove from the heat and stir in the lemon, then taste and season as needed. Serve hot.
Notes
• If you want to use fresh greens, use the same weight (about 3 cups) and stir it in at the same time as the lemon. * I forgot to weigh the leeks, sorry! They should be about loonie sized in diameter with mostly white. ** Leftovers will keep for about three days in the fridge, but I haven't tried freezing this.