This recipe results in a lovely shade of green. Most potato and leek soup is white, with peels and green bits excluded. I say traditional variations of this recipe are a bit outdated, keeping all that color and texture out of your dish. Keep these extra nutrient-dense pieces out of the compost!(Just give em a good wash.) You’ll get a bit of extra fiber and flavor and a fresh take to show off at the dinner table. You can reference this DIY vegetable stock to get started (I also find that in a pinch, bouillon cubes over multiple tetra packs of stock liquid are much more sustainable.) The apple cider vinegar brightens everything up while the nutritional yeast (which you can find in most bulk sections!) adds a bit of creaminess to the soup. Feel free to be generous with that pour!
What do you top your Potato and Leek soup with? Is #souptoppers a thing?
Let us know if you give it a try! #closedloopcooking
Closed Loop Cooking
4 thoughts on “Vegan leek greens + potato soup”
This sounds so good and nutritious, i like the texture that pureeing half the soup gives you. Also Soup-a-Palooza sounds like an ideal weekend activity to me!
The texture is so nice! And yes! Come on over, we’ll soup it up!
What a hearty soup for these cold fall days! Bring on Soup-a-Palooza!
There’s never enough soup during the fall! I’m seriously tempted to start a festival 😀