🌿 Creamy Potato Leek Soup (Vegan + Protein-Packed)
This cozy, plant-based soup is creamy, comforting, and packed with protein thanks to red lentils and cashews — no dairy needed. Perfect for chilly days or a nourishing reset.
🥣 Ingredients:
• 2 tbsp olive oil (plus more for topping)
• 1 large onion, chopped
• 2-3 cloves garlic, minced
• 2 large leeks, white and light green parts only, sliced and rinsed well
• 4 medium potatoes, peeled and chopped
• 1/3 cup red lentils, rinsed
• 1/4 cup raw cashews (soaked if you don’t have a high-speed blender)
• 5 cups vegetable broth
• 1 tsp dried thyme
• Salt and black pepper, to taste
• Pinch of red pepper flakes (optional)
• 1/4 cup oat cream (or any plant-based cream of choice)
• Fresh parsley, chopped (for garnish)
🥄 Instructions:
1. Sauté the aromatics:
In a large pot, heat olive oil over medium heat. Add chopped onion, garlic, and leeks. Sauté for 5–7 minutes until soft and fragrant.
2. Add the base:
Stir in the chopped potatoes, red lentils, cashews, thyme, salt, pepper, and red pepper flakes if using.
3. Pour in the broth:
Add vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, until potatoes and lentils are soft.
4. Blend it up:
Use an immersion blender or transfer carefully to a high-speed blender. Blend until silky smooth and creamy.
5. Finish it off:
Stir in oat cream and adjust seasoning to taste.
6. Serve & garnish:
Drizzle with olive oil, a little more salt and pepper, and a sprinkle of chopped parsley. Enjoy!
Okay, so you've just whipped up a batch of this incredible creamy potato leek soup, and isn't it just the coziest thing ever? I swear, finding truly satisfying and protein-packed vegan meals can be a game-changer, especially when you want something comforting but also nourishing. This recipe has become one of my absolute favorites, and I wanted to share a few extra tips and tricks I've learned along the way to make your vegan protein soup game even stronger! First off, let's talk about the magic behind the protein. While this CREAMY POTATO LEEK SOUP uses red lentils and cashews, which are fantastic, there are so many ways to boost the protein in any vegan soup. Lentils, for instance, are incredible – red lentils break down beautifully for a creamy texture, but green or brown lentils hold their shape better if you prefer a chunkier soup. Black beans, chickpeas, or cannellini beans are also amazing additions. I often throw in a can of rinsed chickpeas into my vegetable soups for an instant protein kick. Tofu or tempeh can also be cubed and pan-fried before adding to soup for a more substantial bite and extra protein. Don't forget nutritional yeast! It adds a cheesy depth of flavor and is a good source of B vitamins and some protein. And that creaminess? Totally achievable without any dairy! The cashews are a superstar here – remember to soak them if you don't have a super powerful blender. This makes them incredibly soft and easy to blend into a smooth, rich cream. Potatoes themselves also contribute to a lovely thick consistency once blended. Beyond that, I sometimes swirl in a spoonful of white miso paste for an umami boost and extra body, or even a tiny bit of blended silken tofu for an ultra-smooth finish and a protein bonus. Experiment with different plant-based milks too; oat cream is lovely, but full-fat coconut milk can also give a luscious, albeit different, flavor profile. What I adore about this vegan protein soup is how adaptable it is. Feeling adventurous? Try adding a pinch of smoked paprika for a deeper, richer flavor, or some curry powder for a warming, exotic twist. You could even sauté some finely chopped carrots or celery along with the leeks for added veggies. For topping, I love getting creative! Besides the fresh parsley and a drizzle of olive oil mentioned, sometimes I toast some sourdough croutons, sprinkle on some chili flakes for a little heat, or even a dollop of vegan sour cream. A sprinkle of fresh chives (like the ones I sometimes use for garnish, as you might see in my photos!) always adds a fresh, oniony note. For those busy weeks, this soup is a fantastic meal prep option. It tastes even better the next day as the flavors meld together. Simply store it in an airtight container in the fridge for up to 3-4 days, or freeze portions for quick, healthy meals whenever you need them. Just reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if it's thickened too much. Making your own CREAMY POTATO LEEK SOUP from scratch really is so rewarding. It's proof that healthy, plant-based eating can be incredibly delicious, comforting, and surprisingly easy. This recipe truly hits all the marks for a satisfying meal that leaves you feeling good inside and out. Enjoy!
I literally made this today & thought of you, whilst making it!! 💜