Rotating your foods for each season is important in order to maintain your internal balance and energy. Just as every season you change and shift the clothes you wear, it’s also important to shift your foods! Right now with the chilly wind and temperatures dropping even more as the sun goes down, it’s a great time to make and enjoy this easy-to-digest, winter-warming recipe. My All Veg Potato and Leek Soup Recipe is one you will want to return to time and again. Filled with cell-building vitamins and cleansing properties, this is a perfect recipe to warm you up!
Let’s find out more about…
The Hearty Potato
Potatoes are an important food staple and the number one vegetable crop in the world! It’s a good thing they are available year-round, since they are loved by so many as a hearty source of fuel and also for their versatility in being, mashed, broiled, or baked.
The potato belongs to the Solanaceae or nightshade family and the swollen portion of the underground stem—which is called a tuber—is designed to provide food for the green leafy portion of the plant. What’s pretty amazing is that the potato plant will bear an inedible fruit resembling a tomato, if allowed to flower and fruit (pretty neat, huh?).
Packed with nutrition, potatoes are among the most popular of all the root vegetables. Low in fat and high in health and beauty-promoting dietary fiber, potatoes are a rich source of B vitamins as well as vitamin C, and vitamin K.
Potatoes are an excellent source of healthy, energy-giving complex carbohydrates, and contain good amounts of certain essential minerals like—iron, manganese, magnesium, phosphorous, copper and potassium.
The Meek Leek
Like garlic and onions, leeks belong to a vegetable family called the Allium vegetables. Because leeks are related to garlic and onions, they do contain many of the same beneficial health compounds, but may be less mentally aggravating, as Ayurveda believes, as they are more mild.
Sad to say, leeks haven’t received the same standing ovation as the prized garlic and onion, from a physical health perspective, but that doesn’t mean we have to ignore their benefits. These guys have their share of substantial polyphenol content, which help in many areas, like—lowering blood pressure and cholesterol, improving arterial flexibility, artery (endothelial) function, and life span, and in preventing platelet clumping (I don’t know about you, but I think leeks are worthy of being eaten!).
Even if not highly recognized by researchers, remember—leeks still belong to the same allium vegetable family as onions and garlic, and contain many healthy and supportive substances similar to their fellow allium friends, while being a bit more mild…and perfect for this recipe!
Prepare all ingredients.
Heat the coconut oil in a soup pot. Add the leeks and sauté over medium-low heat until translucent.
Add the broth, potatoes, bay leaves and parsley and bring to a simmer.
Simmer gently, covered, until all the vegetables are tender, about 20 minutes.
Season to taste with salt and pepper. Serve in bowls with coconut milk drizzle, parsley or slivered fresh leek and fresh black pepper. Enjoy!
This time of year, I feel it’s very important to incorporate warming foods into your diet, and what a great soup to indulge in when craving something comforting. You will be able to make this simple soup in no time flat, and will feel good about filling up your belly with beautifying ingredients!
See full recipe below…
All Veg Potato and Leek Soup Recipe
Kimberly Snyder
4.75 from 4 votes
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 6 servings
Ingredients
- 1 Tbs. coconut oil
- 3 large leeks cleaned and chopped
- 32 oz. vegetable broth
- 2 lb. russet potatoes peeled and chopped
- 2 bay leaves
- 1/4 c. fresh parsley chopped, plus more for serving
- Freshly ground black pepper to taste
- Sea salt to taste
- Coconut milk for serving
Instructions
Heat the coconut oil in a soup pot. Add the leeks and sauté over medium-low heat until translucent.
Add the broth, potatoes, bay leaves and parsley and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 minutes. Season to taste with salt and pepper.
Serve in bowls with coconut milk drizzle, parsley or slivered fresh leek and fresh black pepper.
Tried this recipe?Let us know how it was on Instagram!
Let me know what your favorite soup is, and don’t forget to add this recipe to your Dinner Recipes Pinterest Board!
Love,
Kimberly
Soup is a great way to get loads of nutrients packed into one bowl. I found some vegan + gluten-free soup at a local, organic cafe while traveling to Northern California this past weekend :).
6 Comments
Maryon December 28, 2016 at 9:53 am
Great flavor from the leeks in this recipe. I immersion blended it and it was delicious and creamy even before the coconut milk.Reply
Karaon January 3, 2017 at 10:43 am
This potato soup is delicious! I really love the flavor that the leeks add to it. I forgot to add the coconut milk drizzle at the end and will try it next time. Your soups are some of my favorite recipes to make in the winter time. =)Reply
Aracelion January 14, 2017 at 8:12 am
Amazing!!!! I just made this recipe yesterday and it one of best soups that I have had! I definitely recommend it. It is so easy to make.Reply
Kimberly Snyderon January 16, 2017 at 5:11 am
Hi Araceli and thanks so much for giving this recipe a try. So happy you liked it. Sending you lots of love! ;)
Reply
Diannaon March 27, 2017 at 9:35 am
This has become a favorite soup. Thank you! (I actually never had a leek before this recipe.) :-)
Reply
Franon May 4, 2017 at 10:31 am
This is our favorite soup!
I didn’t think I would like it, since the ingredients are so basic, but I was very pleasantly surprised when I tried this the first time. I have made it a lot since that first time! :)Reply
