Description
This hearty and comforting Vegan Kale, Potato, and Leek Soup is a creamy, flavorful dish perfect for any season. Made with sautéed leeks, tender potatoes, fresh kale, aromatic herbs, and creamy coconut milk, it’s a delightful plant-based meal that’s both nourishing and satisfying. This soup is easy to prepare in under 40 minutes and serves 8, making it an ideal choice for family dinners or meal prep.
Ingredients
Scale
Vegetables and Herbs
- 4 leeks, white and light green parts only, roughly chopped (~320 grams)
- 3 cloves garlic, minced
- 3 pounds potatoes, peeled and roughly chopped into small pieces
- 1 cup baby kale, washed and roughly chopped (~50-60 grams)
- 1 teaspoon dried thyme or 3 sprigs fresh thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon paprika
- Cracked pepper, to taste
- Optional: red pepper flakes for serving
- 2 bay leaves
Liquids and Fats
- 2 tablespoons vegan butter
- 6 cups vegetable broth
- 14 ounces coconut milk (or 1 ½ cups oat, almond, soy, coconut cream, or cashew cream alternative)
Toppings
- Chopped green onions
- Chives
- Croutons
Instructions
- Sauté the Vegetables: In a large pot, heat the vegan butter over medium heat. Add the sliced leeks and a pinch of salt, sautéing them until they become soft and translucent, about 10 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the Spices: Incorporate the dried thyme (or fresh thyme sprigs), rosemary, paprika, and salt into the pot. Sauté everything together for about one minute until the herbs release their aroma and infuse the mixture with flavor.
- Cook the Potatoes: Add the peeled and chopped potatoes along with the vegetable broth and bay leaves to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15 to 20 minutes, until the potatoes are tender and easily pierced with a fork.
- Blend the Soup: Remove the bay leaves and any fresh thyme sprigs if you used those. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
- Add Kale and Milk: Stir in the coconut milk, chopped kale, and cracked pepper. Adjust the seasoning to your taste. Warm the soup over low heat for a few minutes until the kale wilts and the soup is heated through.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as chopped green onions, red pepper flakes, additional cracked pepper, and/or croutons for a delightful texture and additional flavor.
Notes
- You can substitute the coconut milk with any other plant-based milk or cream such as oat, almond, soy, or cashew cream depending on your preference.
- If you prefer a chunkier soup, blend only part of the soup and leave some potato pieces whole.
- Adjust the seasoning at the end to suit your taste, adding more salt or spice as needed.
- For added protein, consider topping with roasted chickpeas or cooked lentils.
- Store leftover soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Western
