Vegan Leek, Broccoli, and Potato Soup

Vegan Leek, Broccoli, and Potato Soup
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 313.6
  • Total Fat: 5.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,205.0 mg
  • Total Carbs: 60.8 g
  • Dietary Fiber: 8.9 g
  • Protein: 8.0 g

View full nutritional breakdown of Vegan Leek, Broccoli, and Potato Soup calories by ingredient

Number of Servings: 4


    3 Large Potatoes, diced
    3 Leeks (white ends only)
    2 cups broccoli, diced
    3 c. Swanson vegetable broth
    1.5 tbsp. olive oil
    salt and pepper to taste


Dice the potatoes and boil them in water until they are cooked through (approximately 10-15 min).
While potatoes are boiling, slice leeks, and dice broccoli. I leave the broccoli stems in, but I make sure they are cut into small pieces.
Add olive oil to a wok or a large metal pot. Saute leeks and broccoli until they are soft. Add half of the vegetable broth and simmer.
When potatoes are cooked, drain them well. Add the drained potatoes to the leeks and broccoli, and let them cook for 5 minutes.
In a food processor, blend the mixture until it is smooth, adding the remaining broth until your desired texture is reached.
Add salt and pepper and blend for 1 minute.

Serving Size: Makes 4 - 1.5 cup servings