High Protein, Creamy Potato & Leek Soup

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Recipe Creator – Recipe by – Dr. Vincent Esposito, Ms, DC

You can’t beat a delicious and creamy, leek and potato soup, especially in the cold weather.

Our plant based and oil free, healthy soup recipe is a complete meal in itself, due to the fact we have added white beans and cashew nuts to make it higher protein than your average leek and potato soup.

You can batch cook this soup and eat it all week to save you time in the kitchen, not to mention money.

You can also freeze this soup in portions, so you always have a hearty meal to eat.

Serve with a lovely wedge of wholemeal bread or crunchy sourdough. We like spelt sourdough with a soup like this.

High Protein, Creamy Potato & Leek Soup

Total Time 40 mins
Course lunch, starter
Cuisine American, British
Servings 4
Calories 330 kcal

Equipment

  • 1 Large saucepan
  • Sharp knife
  • Chopping board

Ingredients
  

  • 1 lb. Yukon Gold Potatoes
  • 1 15 oz. can Cannellini Beans rinsed and drained
  • 2 Leeks sliced
  • 2 stalks Celery chopped
  • 3-4 cloves Garlic sliced
  • 1 Yellow or White Onion sliced
  • 2 cups Vegetable Stock
  • 1 Bay Leaves
  • 1-2 t Dried Thyme
  • 1 t Dried Coriander
  • 1 t Dried Rosemary
  • Vegetable Stock OR Extra Virgin Olive Oil for sautéing
  • Salt & Pepper to taste
  • For the Cashew Cream
  • 1 c Cashews soaked overnight
  • 1 Lemon juiced
  • Salt & Pepper to taste
  • 3 ⁄4 cup Water
  • For Garnish
  • Chopped Chives
  • Chopped Parsley
  • Chopped Scallions
  • Red Chili Flakes

Instructions
 

  • Rinse and chop the produce accordingly.
  • Set a large pot to medium heat. Once hot, add the celery, garlic, onion, and potatoes. Cook for 7-8 minutes, stirring occasionally.
  • Add the rosemary, coriander, thyme, and bay leaves. Cook for another 1-2 minutes, until fragrant.
  • Add the vegetable stock, and bring the pot to a boil. Once boiling, cover and reduce the heat to a simmer.
  • Cook for 15-20 minutes, until the potatoes have softened.
  • Meanwhile, make the cashew cream by combining all of the ingredients in a blender and pulsing until smooth.
  • Once the potatoes have softened, remove the bay leaves. Then, using an immersion blender, blend until smooth and creamy.
  • Add the cashew cream, and stir to combine. Season to taste.
  • Serve with your desired garnishes. Enjoy!

Video

Keyword batch cook, healthy, high protein, oil free

plant based meal plans

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