Vegan Veggie Delight: Savory Leek Potato Vegetable Soup

There’s nothing like a hot, hearty bowl of soup to soothe my wintry soul.

I must confess: I’m  kind of passionate about soup.

Especially during cold weather months.

For me, there is nothing quite like a hot, steaming bowl of chunky goodness to satisfy my

soul, as well as my taste buds.

Eating soup is just so soothing.

Plus, all of those fresh, organic vegetables–like the ingredients in this recipe for

Leek Potato Vegetable Soup–provide lots of essential nutrients and fluids.

Leeks are such a great addition to soup and you’ll love this hearty soup chock full of potatoes,

onions, celery, carrots, cauliflower, spinach, garlic and other nutritious ingredients.

Savory Leek Potato Vegetable Soup

Vegan Veggie Delight: Savory Leek Potato Vegetable Soup

Ingredients:

2 tablespoons olive oil

3 carrots, peeled and chopped

3 stalks celery, chopped

2 medium onions, peeled and chopped

1 cup cauliflower, chopped

3 cloves garlic, grated or minced

1 strip of kombu seaweed, broken up into small pieces

2-3 leeks, cut lengthwise, then rinsed and sliced

4-5 medium potatoes, peeled and diced

7-8 cups of vegetable stock

A handful of spinach or other greens, chopped

Sea salt and pepper

Vegan Veggie Delight: Savory Leek Potato Vegetable Soup

Fresh garlic cloves enhance the flavor of this hearty soup.

Directions:

Heat the olive oil in a large pot over medium high heat.

Add the carrots, celery, onions, cauliflower, kombu and garlic and stir to coat with oil.

Cover with the lid slightly askew and allow the ingredients cook for about 10 minutes this way.

Add the potatoes and soup stock and bring to a boil.

Reduce heat to medium, put on the lid on the pot and cook for another 10 minutes.

Finally, add the spinach or other greens and let cook for another 3 minutes or so, until they

have softened.

Season with a little sea salt and pepper.

Serve in soup bowls.

Garnish with chopped, raw scallions, if you like.

Note: One of my favorite ways to alter this recipe is to eliminate the potatoes and substitute

2 tablespoons of miso paste and at the end in place of sea salt.

Vegan Veggie Delight: Savory Leek Potato Vegetable Soup

Enjoy!

This is my idea of a little bowl of paradise.

Not surprisingly, I sometimes add sliced shiitake or portabella mushrooms to my soup.

When I add mushrooms, I often omit the potatoes for a lighter soup.

This rich, flavorful soup could also be served as an appetizer course for a holiday dinner or

other special occasions.

What are your favorite vegetable soup ingredients?

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