This homemade vegan leek & potato soup (Broke Bank Vegan) is a US adaptation of one of England’s most loved soups, this one is free from dairy. This recipe fries the leeks and garlic in Flora vegan butter (no palm oil) and cooks up with veggie broth and Flora vegan double dream.
Keep leeks/onion/garlic away from animal friends. Read more on food safety for people and pets. Just bin garlic/onion/allium scraps (plus citrus and rhubarb) as the acids can harm compost creatures.
If you like making soup, invest in a stick blender, as it saves all the faffing around with washing jug blenders. When buying a new electrical appliance, UK says the store has to take the old one back. So take the dusty broken jug blender back to the store you buy a new one from, and it will be recycled on for you.
Also invest in Souper Cubes. Made from silicone, just pour leftover soup in, then freeze and the soup is ready to thaw and cook, whenever you want it.
Another Vegan Leek & Potato Soup
This recipe for vegan leek & potato soup (ElaVegan) uses starchy potatoes, leeks, celeriac (or celery if easier to find), carrots, garlic and broth, along with seasonings, oil and dairy-free cream. Garnish with fresh herbs and optional sliced vegan sausage.
How to Make Your Own Cup-a-Soup
This vegan leek potato cup-a-soup (The Veg Space) is the ideal alternative to those palm-oil laden packs in stores. Cup a soup is nice and warming for winter days, and better for you than endless cups of coffee!
This recipe uses whole potatoes and stewed leeks, with good veggie stock and vegan cream, for a yummy drink treat in cold weather.
