7-Ingredient Vegan Potato Leek Soup

We’re right on the cusp of summer-weather turning into fall-weather here… it’s just starting to get cool and rainy, and so Ashley and I are starting to crave fall foods.  What better way to warm up than with a bowl of soup?

We both love Potato Leek Soup, but it’s often not vegan-friendly.  So we’ve come up with a dairy-free, gluten-free, vegan-friendly version for Vegan MoFo, that uses only 7 ingredients! 

And because Ash and I are making sure we get our protein in, we added in some lentils.  Once we puréed the soup, we couldn’t even tell they were there — which makes this a great way to sneak all the nutrients from lentils past picky eaters!  We also left the skins on the potatoes, which kept the fibre and all the other good stuff in the peel in our soup.

And if you’re having a tough day, enjoy this out of an owl bowl.  It makes everything better. 

7-Ingredient Vegan Potato Leek Soup
Comfort food at its finest, now with extra protein from the red lentils.  Make this on a cold day to warm up from the inside. Serves 6.

• 12 baby potatoes, or 3 large potatoes (we used baby red potatoes), chopped
• 2 Tablespoons coconut oil
• 2 leeks, sliced and rinsed
• 1/2 cup dried red lentils
• 4 cups vegetable broth
• 1 Tablespoon tamari
• juice of 1/2 a lemon

Place the potatoes in a large pot, and cover with water by at least 2 inches (5 cm).  Bring to a boil and cook until fork-tender, about 15 minutes.  Drain the potatoes and set aside.

Heat the coconut oil in the pot over medium heat, and add the leeks.  Cook until softened, about 5 minutes.

Add the boiled potatoes, red lentils, and vegetable broth, and turn the heat up to high to bring to a boil.  Turn the heat down to low and simmer for 15 minutes, until the lentils are tender.

Blitz the soup in the pot using an immersion blender (or in a blender) until quite smooth — we like a little bit of texture left.  Stir in the tamari and lemon juice, and serve hot.  Enjoy!