Vegan Potato Leek Soup
A quick soul-warming soup for spring and fall. This is rich, creamy, delicious.
Potato Leek Soup, Vegan Potato leek Soup, Vegan Potato Soup
salt to taste
Start the instant pot on SAUTE mode for 5 minutes.
Add bay leaf, garlic and saute for 15 - 20 sec.
Then add the diced leek followed by potatoes.
Add the spices and broth.
Deglaze the pot before closing the lid.
Close the lid. Cancel the SAUTE mode.
SEAL the pressure valve.
Start the instant pot on PRESSURE COOK mode for 5 minutes.
Once it beeps, let it be on natural pressure release for 5 minutes.
Then quick release the rest. Remove the lid.
Add coconut cream or coconut milk and blend it using a hand blender or regular blender.
Garnish with fresh herbs or chives. Serve hot.
Heat oil in a Dutch oven or heavy bottom pan.
Add garlic minced and saute for a few seconds.
Add chopped leek and saute for a minute.
Then add diced potatoes followed by the spices, herbs.
Add vegetable broth. Simmer till potatoes are cooked well.
Once cooked, remove the bay leaf and blend the rest into a puree.
Add chopped fresh cilantro leaves or any herbs of choice.
My Dainty Kitchen by Ipsa