Vegan Creamed Leek, Potato,and Roasted Garlic Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vegan Creamed Leek, Potato,and Roasted Garlic Soup calories by ingredient
Introduction
A simple vegan creamed soup A simple vegan creamed soupNumber of Servings: 6
Ingredients
-
10 cloves roasted garlic (see instructions)
4 cups diced potato, skin removed
.5 cups leek, sliced, rinsed, and drained
4 cups vegan bouillon
Directions
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.