Vegan Leek Soup Recipe

Vegan Leek Soup Recipe

Ingredients for soup:

• 2 tablespoons olive oil
• 2 large leeks, sliced thinly
• 3 cloves garlic, minced
• 3 medium potatoes, peeled and chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/2 cup non-dairy milk

Ingredients for croutons:

• 2 cups day-old bread, cut into small cubes
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sliced leeks and garlic, and cook for 5-7 minutes until softened.
2. Add the chopped potatoes, vegetable broth, dried thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the potatoes are tender.
3. Use an immersion blender or transfer to a blender to puree the soup until smooth. Return to the pot and stir in the non-dairy milk. Heat over low heat until warmed through.
4. While the soup is cooking, make the croutons. Preheat the oven to 375°F (190°C). In a large bowl, toss together the bread cubes, olive oil, garlic powder, dried thyme, salt, and pepper.
5. Spread the bread cubes out on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until crispy and golden brown.
6. Serve the soup hot with a sprinkle of croutons on top.

Enjoy your delicious Vegan Leek and Potato Soup with Homemade Croutons!