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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 151.7
  • Total Fat: 10.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,094.0 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 0.6 g
  • Protein: 0.6 g

View full nutritional breakdown of Slow Cooker Vegan Caramelized Leek Soup calories by ingredient
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Slow Cooker Vegan Caramelized Leek Soup

Submitted by: FRENCHIFAL

Introduction

This is a family favorite! I found a recipe with butter and chicken stock, and have amended it to be 100% vegan - and lower in fat! I usually prefer to cook on the stove, but this recipe has been adapted for those who don't have hours to stand over the stove cooking. It tastes incredibly rich and decadent, but is actually very healthy! This is a family favorite! I found a recipe with butter and chicken stock, and have amended it to be 100% vegan - and lower in fat! I usually prefer to cook on the stove, but this recipe has been adapted for those who don't have hours to stand over the stove cooking. It tastes incredibly rich and decadent, but is actually very healthy!
Number of Servings: 4

Ingredients

    2 pounds leeks (about 2 large leeks)
    4 cups vegetable broth, OR
    1 vegetable stock cube and 4 cups of water
    3 Tablespoons olive oil
    1 1/4 teaspoons granulated sugar
    1/4 cup vermouth

    Alter to taste:
    1 teaspoon freshly ground pepper
    1-2 teaspoons finely ground dried thyme
    1/2 teaspoon finely ground dried sage

Tips

Wonderful served in a bread bowl, or with bread and grated soy (or regular) mozzarella on top! Not included in nutritional information.


Directions

1. Thinly slice leeks. I always wash the sliced leeks again, there always seems to be soil/mud left.

2. Add olive oil and leeks to slow cooker, turn to medium-high heat and cover. Cook until the leeks are all wilted but not yet turning golden, stirring occasionally, about 45 minutes.

3. Sprinkle sugar over leeks, and stir well. Simmer for another 10-15 minutes, until the leeks are just starting to turn golden.

4. Add vermouth and stir well. Then simmer another 10-15 minutes, until vermouth is fully evaporated.

5. Add 1 cup vegetable broth or water, and scrape all leeks and caramelized material off the bottom of your crockpot. Add the rest of the broth/water, pepper and herbs, and the stock cube or bullion if needed. Stir well, cover, and turn heat to low.

6. As long as you do not let this soup get to a hard boil, you can cook for a very long time and it just gets better! My standard is 4+ hours, at that point the flavors should be fully developed - but after that point it just keeps getting better!

Serving Size: Makes 4 servings of about 1 1/2 cup






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