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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!!