Beetroot Potato and Leek Soup
This beautiful and vibrant soup is packed with healthy ingredients like earthy beets, starchy potatoes, and savory leeks for a dairy-free plant-based meal you will want to make again and again. It's a crowd-pleasing stunner of a dish that can be made in large batches and frozen for an easy weeknight meal.
Ingredients
- 1 tbsp olive oil
- 3 small leeks- sliced
- 1 tbsp minced garlic
- 1-2 tbsp salt
- 1/2 tbsp pepper
- 3 medium beets- peeled and cubed
- 3 medium russet potatoes - peeled and cubed
- 4 cups vegetable broth
- 1/2 cup vegan heavy cream
Instructions
- Wash, peel, and chop the beets and potatoes into small chunks. Wash the leeks well and slice.
- In a large stockpot or pan, heat the tbsp of olive oil over medium heat. Saute the leeks for 3-4 minutes until softened. Add in the garlic and saute for one more minute until fragrant. Toss in the salt and pepper.
- Add in the potatoes, beets, and vegetable broth. Make sure the tops of the veggies are covered. Add more water or broth if needed. Bring to a boil, then simmer for 15-20 minutes until tender.
- Taste and add more salt or pepper if needed. Use an immersion blender to blend until smooth. Add in vegan heavy cream and stir well.
- Serve warm and garnish with more cream, radish slices, sprouts, or avocado.
- Store leftovers in the fridge for up to three days, or freeze for up to three months. Thaw in the fridge overnight before reheating on the stovetop.