Vegan Beet, Potato, and Leek Soup
Cozy Up with Creamy Vegan Beet, Potato & Leek Soup!
As the days get shorter and the weather cools down, there’s nothing quite like a warm bowl of soup to nourish the body and soul. Today, we’re sharing a vibrant and comforting recipe for Vegan Beet, Potato & Leek Soup – a beautiful blend of earthy flavors and creamy textures that’s surprisingly easy to make!
This soup isn’t just delicious; it’s packed with nutrients! Beets are a fantastic source of folate and fiber, potatoes provide potassium and vitamin C, and leeks add a delicate oniony flavor along with prebiotics for gut health. Plus, it’s entirely plant-based, making it a perfect choice for vegans, vegetarians, or anyone looking to incorporate more wholesome meals into their diet.
What makes this soup special?
- Vibrant Color: The beets give this soup a stunning, naturally vibrant color that’s sure to brighten up your table.
- Creamy Texture: Even without dairy, this soup achieves a wonderfully creamy texture thanks to the blending process and optional addition of coconut milk.
- Easy to Make: With minimal ingredients and straightforward instructions, this recipe is perfect for busy weeknights.
- Flavorful & Comforting: The combination of earthy beets, sweet potatoes, and mild leeks creates a truly comforting and satisfying flavor profile.
Tips for the Best Vegan Beet, Potato & Leek Soup:
- Roasting the Beets (Optional): For a deeper, more intense beet flavor, consider roasting the beets before adding them to the soup. Wrap them in foil and roast at 400°F (200°C) for about 45-60 minutes, or until tender.
- Don’t Skip the Leeks: Leeks add a unique sweetness and depth of flavor that you won’t get from onions. Be sure to wash them thoroughly to remove any dirt.
- Adjust the Consistency: If you prefer a thicker soup, use less vegetable broth. For a thinner soup, add more broth.
- Spice it Up: Feel free to add a pinch of nutmeg, ginger, or a dash of hot sauce for a little extra warmth and flavor.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day after the flavors have had time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, this soup freezes beautifully. Allow it to cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 2-3 months.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a side salad, or a vegan grilled cheese sandwich.
Q: Can I use different types of potatoes?
A: Yes, you can! Yukon Gold or red potatoes would also work well in this recipe.
Vegan Beet, Potato and Leek Soup
Ingredients
- 1 bowl Beets
- 2 medium Potatoes
- 1 large Leeks
- 4 cups Vegetable Broth
- 1/2 cup Coconut Milk Optional, for extra creaminess
- Salt to taste Salt
- Pepper to taste Pepper
Instructions
- Chop beets and potatoes into 1-inch pieces.
- Slice leeks, using both the white and green parts.
- In a large pot, combine beets, potatoes, leeks, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
- Using an immersion blender or regular blender, blend the soup until smooth.
- Season with salt and pepper to taste.
- If desired, stir in coconut milk for extra creaminess.
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