25-Minute Dairy-Free Potato Leek Soup with Tofu
This 25-Minute Dairy-Free Potato Leek Soup uses silken tofu and nutritional yeast as the secret ingredients for the creamiest dairy-free, healthy potato leek soup! It comes together in one pot and requires basically no effort, besides chopping and blending, meaning it's the perfect healthy easy dinner or lunch recipe!
Servings 4
Calories 450kcal
Equipment
- 1 Large pot
- Immersion blender or high speed blender
Ingredients
- 1 tbsp vegan butter or regular butter or olive oil
- 3 large leeks just the white and light green parts, diced
- 4 cloves of garlic minced
- 5 medium yellow potatoes diced
- 400 ml canned coconut milk usually one can
- 4 cups vegetable stock
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 3/4 tsp salt
- 3/4 tsp pepper
- 300 g soft tofu
- 1/4 cup nutritional yeast
- 1 lemon juiced
Instructions
- Melt vegan butter or olive oil in a large pot over medium heat. Add the leeks and sauté for 2-3 minutes until they start to wilt, then add the minced garlic and sauté for 1-2 minutes more.
- Add the diced celery, potatoes, dried thyme, rosemary, bay leaves, vegetable stock, canned coconut milk salt and pepper. Increase the heat to bring the soup to a low boil, then reduce the heat to a simmer, covering the pot. Let simmer for 10-15 minutes until the potatoes are fork tender.
- Add the silken tofu, nutritional yeast and lemon juice to the pot, then use an immersion blender to blend the soup until smooth. If you're using a hgih speed blender, you can ladel the soup into the blender and blend on high. Serve and enjoy!
Notes
Storing leftovers: Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 450kcal | Carbohydrates: 59g | Protein: 15g | Fat: 19g | Saturated Fat: 12g | Monounsaturated Fat: 2.5g | Sodium: 1175mg | Potassium: 1500mg | Fiber: 6g | Sugar: 8g | Vitamin C: 35mg | Calcium: 150mg | Iron: 5mg
