3Leekswhite and light green parts only,cleaned & roughly chopped - See how to here
4cups950ml Low Sodium Vegetable Broth (make sure it is gluten-free if needed)
1/2of a head260g of Cauliflower (cut into florets)
1cupUnsweetened Almond Milk
1tablespoonFresh Lemon Juiceoptional
Salt & Pepper to taste
Raw Pumpkin Seedsoptional
Whole Wheat Croutons
4Slicesof day old Whole Wheat Bread
Fresh Cracked Pepper to taste
Heat Olive Oil in a large stock pot and add chopped potatoes, leeks, and garlic. Cook over medium heat for roughly 10 minutes until leeks are soft and wilted.
Add stock and cauliflower to stock pot and bring to a boil. Cover stock pot, reduce heat and simmer for 15 minutes until potatoes can easily be pierced with a fork. The time will depend on how big the dice of your potatoes)
Stir almond milk and lemon juice (optional) into soup, bring to a boil, reduce heat and simmer for 5 more minutes. Season with salt and pepper. If soup is too thick, add more broth. If soup is too thin, allow soup to simmer until desired thickness is achieved.
Prepare whole wheat croutons by cutting your day old bread into cubes. Put bread cubes into a bowl and toss with olive oil, salt, pepper and garlic powder. Fry in a pan over medium-high heat until desired golden/crispness is achieved.
Serve potato leek soup hot and garnish with chopped scallions, pumpkin seeds and croutons.
Soup will keep in the fridge for 2 to 3 days or in the freezer for up to 3 months.
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