Vegan Vichyssoise is one of my favorite soups because it satisfies my cravings for creaminess, salt
and fat in each delicious mouthful.
Savor the flavors of garlic, leeks, sea salt, black pepper, potatoes and vegetable broth, blended with
coconut yogurt and coconut milk and garnished with chives.
That’s what makes this Vegan Potato Coconut Vichyssoise Soup so mouthwatering!
Of course, some of the ingredients are little different from the original, but it is just as tasty!
A little food trivia…
Recipes for soup made of pureed leeks and potatoes were common by the 19th century in France.
The original Vichyssoise was a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock.
The origins of the name Vichyssoise have been a subject of debate among culinary historians.
One version of the story is that Louis XV of France was afraid of being poisoned and had so many servants taste the
potato leek soup that, by the time he tried it, the soup was cold, and since he enjoyed it that way it became a cold soup.
Garlic, leeks, sea salt, black pepper, potatoes and vegetable broth, blended with coconut yogurt and coconut milk make this Vegan Potato Coconut Vichyssoise Soup so delectable.
Vegan Potato Coconut Vichyssoise Soup
Prep time: 15 minutes
Cook time: 45 minutes
¼ c. extra virgin olive oil
1-2 large cloves garlic, finely minced
3 large leeks, white and very light green parts only
Sea salt and black pepper, to taste
4 c. Yukon Gold potatoes, peeled and diced (approximately 4-5 medium potatoes)
2 c. vegetable broth, preferably organic
2/3 c. coconut yogurt
1/3 c. coconut milk
3 T. fresh chives, finely chopped
Add olive oil, garlic, and leeks to a large, high-sided skillet set over medium heat.
Cook, stirring occasionally, just until the leeks are tender, approximately 4-5 minutes. Do not allow to brown.
Add potatoes and vegetable broth.
Increase heat to high and bring to a rapid boil. Immediately reduce heat to just below medium and cover skillet loosely with a lid.
Simmer for 25-30 minutes or until potatoes are fork tender.
While the potatoes are simmering, combine the coconut yogurt and coconut milk in a medium-sized bowl.
Season with salt and black pepper, to taste, and stir to combine. Set aside.
Remove skillet from heat and cool for several minutes.
Working in batches, if necessary, carefully transfer the contents of the skillet to a high-powered blender.
Tip: When blending hot liquids, don’t fill blender more than 1/3 full and make sure the top is properly vented to prevent exploding.
Cover and blend on high until completely smooth, approximately 1-2 minutes.
Remove lid and transfer the purée into a large bowl.
Repeat process with remaining contents of the skillet.
Add the coconut yogurt mixture to the bowl with the blended potato-leek mixture.
Season with additional salt and black pepper, as desired, and stir to combine.
Allow soup to cool completely, then transfer to an airtight container.
Refrigerate until chilled, approximately 3 hours to overnight.
To serve, divide the chilled soup between four bowls and garnish with fresh chives.
Have you made Vichyssoise?
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