So it’s gotten a little cooler lately and when that happens all I want is soups, stews, bisques and the like. The other day I was feeling rather indecisive and I wanted both Leek & Potato Soup as well as Corn & Potato Chowder, which meant I did what any indecisive vegan home cook would do, I compromised and opted to add leeks, fresh corn on the cob and potatoes into one delicious and cream vegan stew.

Why?

Because I figured they would go well together because, why not?

The good thing about this vegan soup recipe is that it’s naturally creamy, it’s delicious and full of nutrients, and requires very little work on your part, unless of course you’re in the mood to make some extra effort.

The truth is that it didn’t require a lot of extra effort because I prepped everything–cutting and measuring ingredients–so that I could cook most of the corn & leeks in the oven while I wrote another one to two thousand words, which meant this was a low-key, low effort easy vegan soup recipe.

What’s the first vegan soup recipe you break out when autumn arrives?

Kitchen Tools:

*Large soup pot
*Cutting board
*Silicon baking pad
*Kitchen scale
*Immersion Blender

Ingredients:

Instructions:

*Clean, cut & weigh your vegetables, starting with leek, onion and garlic.

*Add waste free broth or your favorite vegan broth, even water, to a stock pot and bring it to a boil. Add about 1/3 of the ginger, leeks and garlic, cook 5 to 7 minutes until fragrant.

*Preheat oven to 200C/400F and cook the remaining leek, ginger and garlic in the oven until just about caramelized. Set aside for a later garnish.

*Stir in garlic and potatoes along with a cup of waste free broth or water. Cook 10 to 15 minutes or until potatoes begin to soften.

*Add more broth as necessary until everything is soft, and then remove from heat to cool. It’s not totally necessary to cool but if you don’t, you risk all the hot ingredients popping all over the place, most especially on your skin.

*Grab your immersion blender. I chose the immersion blender because it doesn’t require me to wait forever for the soup to cool completely, but you can also let it cool to room temperature and then toss it all into a blender or food processor.

*Pulse until everything is a little broken up and then add more broth, or some kind of vegan cooking cream, and really let the blender loose until you have a soft and slightly thick broth or bisque. I used the broth first so that it was as smooth as I wanted it, using the cream after to make sure the vegan soup was thick and creamy.

*Return to heat over low to medium-low and warm all the way through, adding seasoning as needed to get the flavors you want.

*Add nutritional yeast (optional) and vegan meatballs to the broth, bringing it to a boil before simmering it for about 10 minutes.

*Serve it up and get your grub on.

**Garnish with roasted onion, leek & garlic. Add vegan sour cream or yogurt to enhance your experience.

The great thing about easy vegan soup recipes like this, is that you can easily double it so you don’t have to cook more than one meal each day, which is just easier for everyone. Feel free to add any other vegan meat alternative, add different vegetables (carrot & celery) for a different flavor profile.

The point is to have fun and enjoy what you bring to the table!

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