Potato and Leek Soup Thermomix ( Vegan)
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A simple Vegan Thermomix Potato and Leek Soup recipe with no cream that everyone will love! A vegan spin on my granny’s German Leek Soup made from basic ingredients and with a short cooking time.Jump to Recipe
Nothing better on a cold day than a creamy soup! This no cream vegan potato leek soup is a vegan spin on a German Leek Soup recipe I grew up eating. The whole family will love this comforting soup. Make it part of your thermomix recipe repertoire.
Along with my vegan cauliflower soup and my vegan roasted bell pepper soup this vegan creamy leek and potato soup recipe is sure to cure the winter blues. My new go-to potato soup recipe! Can you ever have enough healthy soups in your repertoire? I don’t think so!
My granny’s German Leek Soup recipe used melty cream cheese, shredded cheese and chicken stock. All things that can be made vegan.
Ingredients for making potato and leek soup in your Thermonix
- leeks – we use both the light green parts and the white part
- potatoes – Yukon or Russet
- nutritional yeast and mustard for that savory cheesy taste I love about German Leek Soup
- cashew cream – homemade – no cream is added here
- vegetable stock / or water mixed with broth powder
- oats for thickening the soup (optional)
- nutmeg, salt and pepper
You will find the entire recipe card at the bottom of the post along with stovetop instructions.
WHY YOU’RE GOING TO LOVE THIS THERMOMIX SOUP RECIPE
What’s not to love about a hearty and nutritious Thermomix Potato & Leek Soup! The kind of soup that is super satisfying and filling – the perfect comfort food for a grey, cold or simply miserable day
- Healthy – Packed full of healthy vegetables, dairy-free and gluten-free
- Budget-Friendly – Made from just a handful of basic ingredients, this soup costs just a few dollars to make
- Vegan – made with only plant-based goodness
- Freezer-Friendly – Pop any leftovers into the freezer for up to 3 months. The perfect midweek dinner or lazy weekend lunch.
Storing
Store this soup in an airtight container in the fridge for up to 3 days. Freeze in an airtight container for up to 3 months.
Tips:
- If you want to change the colour of the soup to something more vibrant, add 1/2 tsp turmeric to the soup.
- When making cashew cream, using a high-speed blender is important for getting a smooth and creamy consistency
- Do NOT exceed the MAX line – It’s important that you never exceed the MAX line. If you’re nearing the line, simply omit the excess liquid stock you have.
- For a smooth soup, blend everything. Remove the lid and allow the soup to cool for a few minutes before replacing the lid and pureeing. Start off on Speed 1 before very slowly increasing to Speed 6. If the machine starts to shudder or shake, go back down to Speed 1 and increase ever so slightly.
- Make sure to always clean leeks really thoroughly. They tend to have a lot of sand and dirt in them
Make it on the stovetop:
You can make this on the stovetop. I will add instructions at the bottom of the recipe card.
Toppings:
Serve this vegan thermomix soup along with some crusty bread, topped with vegan cheese shreds or vegan cheese crisps and vegan crispy bacon or croutons. You can make your own yummy garlic croutons using this recipe.
More delicious recipes for you to try
The BEST Vegan Recipe for Meatballs
★ Did you make and love this Vegan recipe for Thermomix German Leek Soup ? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Vegan Thermomix Potato and Leek Soup
Ingredients
- 1 cup cashews raw
- 1 cups water
- 2 leeks - light green and white section only roughly chopped
- 1 tbsp - 40 g vegan butter
- 700 g brushed potatoes peeled and diced
- 3 cups vegetable broth
- 4 tbsps nutritional yeast
- 2 tbsp vegan mustard
- 3 tbsps quick or rolled oats
- salt to taste pepper
- 1/4 tsp grated nutmeg
- juice of 1/2 lemon
Instructions
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Place cashews in a bowl and cover with hot water.
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Let soak in hot water for 30 minutes at room temperature (you can also soak cashews in cold water up to 8 h overnight in the fridge).When the cashews are done soaking, we drain out the hot water. Drain the cashews and add them to a high-speed blender with 1 cup (240 ml) fresh water. Blend on high until completely smooth — about 1 minute. The result is a creamy cashew cream.
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Place the leeks and onion into the Thermomix bowl and chop for 5 seconds, Speed 6. Scrape down the sides of the bowl.
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Add 1 tbsp of vegan butter and cook for 5 minutes, 100 degrees, Speed 1.
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Add the potatoes and cook for 5 minutes, 100 degrees, Speed 1.
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Add the vegetable broth, nutritional yeast, oats, mustard, salt and pepper as well as nutmeg and cook for 20 minutes, 100 degrees, Speed 2 (with the MC removed but the rice bowl sitting on top to stop any splashes).
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Remove the lid and allow the soup to cool for a few minutes. Add lemon juice. Replace the lid and very slowly increase to Speed 6 to puree the soup for approximately 30 seconds (see notes).
Recipe Notes
- If you want to change the colour of the soup to something more vibrant, add 1/2 tsp turmeric to the soup.
- When making cashew cream, using a high-speed blender is important for getting a smooth and creamy consistency
- Do NOT exceed the MAX line - It's important that you never exceed the MAX line. If you're nearing the line, simply omit the excess liquid stock you have.
- For a smooth soup, blend everything. Remove the lid and allow the soup to cool for a few minutes before replacing the lid and pureeing. Start off on Speed 1 before very slowly increasing to Speed 6. If the machine starts to shudder or shake, go back down to Speed 1 and increase ever so slightly.
- Make sure to always clean leeks really thoroughly. They tend to have a lot of sand and dirt in them .
STOVETOP:
Make Cashew Cream as described above
- Melt the butter over medium heat in a large soup pot. Add the leeks and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.
- Add the potatoes, broth, mustard, nutritional yeast, nutmeg, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
- Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the cream and bring to a simmer. Taste and adjust seasoning with salt and pepper and stir in lemon juice
this is perfect! I got a Thermomix for Christmas and this one will be one of the first recipes to try
genau das richtige für den Januar! das mit den Haferflocken ist eine super Idee