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Irish Vegan Leek and Potato Soup

Irish Leek and Potato Soup for St. Patrick's day

Course Appetizer, Soup
Cuisine Irish
Keyword irish, leek and potato soup, Soup, st patrick's day
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people
Author silviafooding

Ingredients

  • 2 tbsp olive oil
  • 2 leeks
  • 2 medium potatoes
  • 1 onion
  • 1 vegetable stock cube
  • 2 garlic cloves
  • 1 cup water
  • 2 cups oatmilk
  • 1 cup peas (use frozen if you can't find them fresh)

Garnish

  • chopped scallions
  • parsley
  • 1 drizzle olive oil
  • 1 dash sumac

Serve with

  • 1 rye bread toast (or any other gluten-free option)
  • 1 tsp ghee (or vegan butter/nut spread/cashew cheese)

Instructions

  1. Stir fry the leek and onion with the olive oil. Add some salt when it starts to become transluscent to help them release their own juices so you need less oil.

  2. Add the garlic after they are almost done.

  3. Stir for one minute and add the potatoes cut in small chunks together with the peas.

  4. Add the veggie stock, stir and add the liquids together with your desired amounto of salt and black pepper.

  5. Let it simmer for 20 minutes or until the potatoes are done.

  6. Blend with a hand blender.

Recipe Notes

  • You can serve it cool too and it tastes delicious. 
  • If you don't eat ghee, you can serve with vegan butter but I don't usually buy it. The same about margarine, that would work too if it's something you like.
  • If you want something with a bit of a twist, rub a garlic clove on your bread and drizzle olive oil. Nit a twist for me, though 😅
  • Pack it with protein by choosing a nut butter instead of ghee.
  • If you want to make a whole meal out of this, choose hummus as a spread. Use a couple of tablespoons on top of your toast. Easy!
  • If you don't have sumac, add a drizzle of lime juice. It helps balancing the sweetness of the soup.
  • If you are using frozen peas, there's no need to thaw them.