Vegan leek, potato and lentil soup
Savor the comforting flavors of our Vegan Leek, Potato, and Lentil Soup. This hearty recipe combines tender leeks, creamy potatoes, and protein-packed lentils in a savory vegetable broth, seasoned to perfection with a hint of salt and black pepper. Ideal for a nourishing meal anytime.
- 28 Jul 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
This hearty and nutritious vegan leek, potato, and lentil soup is perfect for a cozy meal. Packed with flavor and simple ingredients, it's not only delicious but also easy to prepare. Whether you're a seasoned cook or a beginner, this recipe will warm your soul and satisfy your taste buds.
Ingredients:
Instructions:
- Slice the leek into thin rounds, using both the white and light green parts.
- Peel and dice the potato into small cubes.
- Rinse the lentils thoroughly under cold water and set aside.
- In a large pot, add a small amount of oil or water over medium heat.
- Add the sliced leeks and sauté for about 5 minutes until they are soft and fragrant.
- Add the diced potatoes, lentils, 4 cups of water, and 1.5 cups of vegetable broth to the pot.
- Stir to combine all the ingredients.
- Add a dash of salt and a dash of black pepper to the pot.
5. Cook the Soup:
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot.
- Simmer for 25-30 minutes, or until the lentils and potatoes are tender.
- For a creamier texture, you can use an immersion blender to purée the soup partially or entirely to your desired consistency.
7. Taste and Adjust Seasoning:
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and serve hot.
- Enjoy with a slice of crusty bread or a sprinkle of fresh herbs like parsley, if desired.
Tips:
- Make sure to wash and thoroughly clean the leek to avoid any dirt or grit.
- You can use either green or brown lentils for this recipe, but avoid using red lentils as they tend to become mushy.
- For a creamier texture, blend half of the soup in a blender and then mix it back into the pot.
- Feel free to add other vegetables like carrots or celery for additional flavors and nutrients.
- Use freshly cracked black pepper for an enhanced aroma and taste.
Enjoy your warm and comforting bowl of vegan leek, potato, and lentil soup. This wholesome dish is perfect for any time of the year and can be easily customized with your favorite spices and herbs. Serve it with crusty bread or a fresh salad for a complete meal. Happy cooking!
| Nutrition Facts | |
|---|---|
| Serving Size | 470 grams |
| Energy | |
| Calories 170kcal | 7% |
| Protein | |
| Protein 8g | 6% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 4.91g | 13% |
| Sugar 2.61g | 3% |
| Fat | |
| Fat 0.47g | 1% |
| Saturated 0.09g | 0% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 36mg | 7% |
| Vitamin B1 0.32mg | 27% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 1.79mg | 11% |
| Vitamin B6 0.46mg | 27% |
| Vitamin B9 140ug | 36% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 22mg | 25% |
| Vitamin E 0.33mg | 2% |
| Vitamin K 14ug | 12% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.33mg | 0% |
| Iron, Fe 2.83mg | 26% |
| Magnesium, Mg 44mg | 11% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 610mg | 18% |
| Selenium, Se 0.62ug | 1% |
| Sodium, Na 320mg | 21% |
| Zinc, Zn 1.12mg | 10% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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