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This weekend we got a ton of snow here in Montreal.
And I mean a ton. I’m talking snowed in and can’t leave the house and sitting around bored and what am I going to do, oh I know I’ll stay in and make a cozy beet soup recipe kinda ton.
But seriously, I was actually snowed in over the weekend because of the storm, and I actually did make this recipe for vegan beet, potato, and leek soup.
I mean, what else was I going to do?
Well, I did also make a batch of my triple coconut oatmeal cookies too. (Hey, I needed some dessert, okay?)
But back to this soup recipe for a second. I had some beets in my fridge and was trying to figure out something else to do with them other than add them to my salads.
Now, I’m going to be totally honest with you….I’m not the biggest fan of beets.
Don’t get me wrong, I don’t dislike them, but they’re definitely not my favorite vegetable. I find they can often have a really overpowering earthy flavor if they’re not prepared well.
But this soup…this soup you guys!
This soup has no overpowering “beety flavor.” So if you’re not the biggest fan of beets don’t shy away from this recipe! The leeks, onion, and garlic give this soup such a rich flavor, and the potatoes make it thick and creamy.
And let’s not forget about the colour…who doesn’t want to eat such a vibrant soup!
vegan beet, potato and leek soup
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4-6 servings 1x
- Category: Lunch/Dinner
- Method: Cook
- Cuisine: American
Description
This colorful vegan beet, potato, and leek soup is not only a creamy delicious soup, but also just at beautiful as tasty!
Ingredients
Units
Scale
- 2 tbsp avocado oil (or vegetable oil
- 2 leeks, chopped
- 1 small onion, chopped,
- 4 garlic cloves, chopped
- 3 medium potatoes, peeled and chopped
- 3 small beets (or 2 larger), peeled and chopped
- 4 cups vegetable broth
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- salt & pepper to taste
Instructions
- Heat the avocado oil in a pot on medium-high heat.
- Add the leeks and onion and let cook for 3-4 minutes on medium heat
- Next, add the garlic and let cook another 2-3 minutes.
- Add the potatoes, beets, vegetable broth, cayenne pepper, and cumin and bring to a boil.
- Cover and let simmer for 20-25 minutes, or until the potatoes and beets are tender.
- Using a blender, or hand blender, blend the soup until smooth.
- Season with salt & pepper to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 189
- Sugar: 7g
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
Tips & suggestions:
- Depending on how large your beets are, the soup may be pinker, or more orange. More beets=more pink!
- Add 1/2 cup coconut milk to make this soup extra rich & creamy
- If you love this recipe for vegan beet, potato and leek soup you’ll also love this green goddess broccoli soup!
Absolutely delicious! This recipe is a keeper. I used a Russet potato I had on hand. The spices were perfect. The coconut milk was a nice final touch.
So happy you enjoyed the recipe 🙂
Looks fantastic. Does it freeze well?
Hi Susan, yes! You can freeze this soup.
This soup is SO yummy!!! I made it for the second time today. Thank you.
So glad you love it! Thanks for sharing, Amanda!
Well this was easier than i expected- making soup using this recipe was a great way to use up some veggies (i added in a couple of carrots and parsnips too!) and produce a yummy meal! Making another variation today with chillis and broccoli in aswell (and weirdly; a bit of a cooking apple just to see what happens flavour-wise!)
Thanks for a great, simple and v tastey soup 🙂
I’m glad you enjoyed the recipe! ?
A very yummy simple and extremely healthy soup. I skipped the oil but added a bit of miso paste. It turned out great. After some thought as to what could make it more filing (as I was planning to eat it without any bread (needed to avoid chewing for a few days :))), I added some canellinni and navy beans (blended them in). And I found that the flavor improved even more! Will definitely be repeating this one. Great job and thanks for sharing! 🙂
Thank you Milda! Glad you enjoyed the recipe.
So good, I loved it! I’ll add less cumin next time but other than that is a keeper. Thank you!!
Thank you Estera! Glad you enjoyed the recipe 🙂
Hi Jess!
I loved this recipe :). I just wanted to let you know that in the 2nd step of the instructions, I think you meant: “Add the leeks and onion**, and let cook for 3-4 minutes on medium heat.”
Thanks for all you do,
Samantha
Hi Samantha, Thank you!!