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Vegan Potato-Leek Soup

Vegan Potato-Leek Soup

Vegan Potato-Leek Soup

Recipe courtesy Jason Craine, Charisse

Serves | 10 to 12 |

  • 2 large leeks, roots and ¼ of green tops removed
  • 2 lbs russet potatoes, peeled, cut into quarters
  • 2 parsnips, peeled, cut into quarters
  • 2 carrots, peeled, cut into quarters
  • ¼ cup garlic
  • 1 large yellow onion, diced
  • 3 pieces celery, roughly chopped
  • ¼ cup miso
  • 1 tsp crushed red chile flakes
  • 1 Tbsp chopped parsley
  • sea salt and freshly ground black pepper
  • chives or fried sage (for garnish)
  • olive oil (for garnish)

| Preparation | Split leeks in half lengthwise and rinse with water. Roughly chop rinsed leeks. In a stockpot, add leeks and remaining ingredients besides garnish and fill with water to just cover. Bring to a boil, then let simmer until potatoes are cooked through. Transfer to a blender and process soup. Pour into serving bowls and garnish with chives or fried sage and olive oil. Serve.

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