Description
Creamy celery leek soup made with potatoes, herbs, and vegetable stock. A comforting vegan-friendly lunch or light dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large leek washed and diced
- 3 celery sticks diced
- 2 medium russet potatoes diced
- 1/4 onion diced
- 2 garlic cloves minced
- 2.5 cups vegetable stock
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 bay leaves
- 1/4 cup non-dairy milk
- Pinch salt
- Pinch black pepper
Instructions
- Drizzle olive oil into a large pot and sauté onion, garlic, thyme, parsley, and bay leaves for 4-5 minutes until softened.
- Add leeks and celery and cook a few minutes before adding diced potatoes. Season and cook 5-7 minutes.
- Pour in vegetable stock and bring to a boil. Reduce heat and simmer 18-20 minutes until potatoes are fork tender.
- Stir in non-dairy milk.
- Remove bay leaves and blend until smooth using immersion blender.
- Ladle into bowls and serve immediately.
Notes
- Add extra herbs for stronger flavor.
- Remove bay leaves before blending.
- Add splash of water if potatoes stick.
- Use vegetable stock to keep it vegan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, British
Nutrition
- Serving Size: 1 bowl
- Calories: 149 kcal
- Sugar: 4 g
- Sodium: 608 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg