Warm Up with Creamy Leek & Potato Vegan Soup

Мethod of preparation

Start by preparing your leeks: trim the roots and the tough green leaves. Slice the leeks lengthwise and rinse under running water to remove any grit. Chop the cleaned leeks into thin slices. In a large pot, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, sautéing them until they're soft and aromatic. Add the diced potatoes to the pot and stir, allowing them to absorb the flavors of the leeks and garlic. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer, cover with a lid, and let it cook for 20-25 minutes until the potatoes are tender. Remove the pot from heat. Using an immersion blender, blend the soup until it reaches a smooth and creamy consistency. Be careful if using a traditional blender and blend in batches if needed. Return the soup to the pot over low heat, stir in the coconut milk, and season with thyme, rosemary, salt, and pepper. Allow it to gently heat through, re-adjusting seasoning as needed. Serve your Creamy Leek & Potato Soup piping hot, garnishing with a sprinkle of fresh herbs if desired. Pair with crusty vegan bread for a complete, comforting meal.