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vegan potato and leek soup topped with leeks and a drizzle of olive oil

Vegan Thermomix Potato and Leek Soup

A simple and family-friendly Vegan Thermomix Potato and Leek Soup recipe that everyone will love! A vegan spin on my granny's German Leek Soup made from basic ingredients and with a short cooking time
Course Appetizer, main
Cuisine German
Keyword German Leek soup, potato and leek soup thermomix, vegan leek soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 300 kcal

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

  1. Place cashews in a bowl and cover with hot water.
  2. 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.
  3. Place the leeks and onion into the Thermomix bowl and chop for 5 seconds, Speed 6. Scrape down the sides of the bowl.
  4. Add 1 tbsp of vegan butter and cook for 5 minutes, 100 degrees, Speed 1.
  5. Add the potatoes and cook for 5 minutes, 100 degrees, Speed 1.
  6. 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).
  7. 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

  1. 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.
  2. 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.
  3. 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