Description
This colorful vegan beet, potato, and leek soup is not only a creamy delicious soup, but also just at beautiful as tasty!
Ingredients
- 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.