Creamy Vegan Leek and Brown Onion Soup
This velvety vegan soup is bursting with flavors from caramelized brown onions and tender leeks. Slowly simmered and blended with potatoes for a sumptuous texture, it's a comforting bowl of goodness. Perfectly seasoned with aromatic herbs and finished with a drizzle of olive oil, this hearty soup is the ultimate winter warmer.
ingredients
- 4 leeks, white and light green parts only, sliced
- 2 large brown onions, thinly sliced
- 3 medium potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh chives, for garnish
steps
- 1.
In a large pot, heat olive oil over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally for about 20 minutes.
- 2.
Add the sliced leeks and minced garlic to the pot and cook for an additional 5 minutes until softened.
- 3.
Stir in the cubed potatoes, vegetable broth, bay leaf, thyme, and rosemary. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low and simmer for 25-30 minutes until the potatoes are tender.
- 4.
Remove the bay leaf from the pot. Using an immersion blender or regular blender, carefully puree the soup until smooth and creamy.
- 5.
Return the soup to low heat and gradually stir in the almond milk, heating until warmed through.
- 6.
Ladle the soup into bowls, garnish with fresh chives, and drizzle with a little olive oil. Serve hot and enjoy!
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