Vegan Creamed Leek, Potato,and Roasted Garlic Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
10 cloves roasted garlic (see instructions)4 cups diced potato, skin removed.5 cups leek, sliced, rinsed, and drained4 cups vegan bouillon
Remove papery exterior from ten cloves of garlic. Wrap in foil, adding 1 tsp of canola oil and a splash of water. Roast at 350 degrees F for 30 minutes. Remove from oven, let cool.
In the meantime, chop, rinse, and drain the leek. Pat dry, then add to saucepan with 1 tbsp canola oil. Peel and dice the potatoes. Sautee leek until strong leek smell arises from the pan. Add 4 cups of vegetable bouillon and potatoes. Bring to a boil, simmer until potatoes are fork-tender.
Pour soup into blender, add roasted garlic cloves. Blend until creamy. Serve with croutons or parsley garnish and black pepper.
May need added salt or pepper. Makes 4-6 1 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user AMSCIPIO.
In the meantime, chop, rinse, and drain the leek. Pat dry, then add to saucepan with 1 tbsp canola oil. Peel and dice the potatoes. Sautee leek until strong leek smell arises from the pan. Add 4 cups of vegetable bouillon and potatoes. Bring to a boil, simmer until potatoes are fork-tender.
Pour soup into blender, add roasted garlic cloves. Blend until creamy. Serve with croutons or parsley garnish and black pepper.
May need added salt or pepper. Makes 4-6 1 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user AMSCIPIO.
Nutritional Info Amount Per Serving
- Calories: 124.9
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 45.3 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 2.5 g
- Protein: 2.8 g
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