Recipe type: main dish

Prep time: 20 min

Total time: 40 min

Serves: 4-6

A creamy and hearty vegan soup chock full of potatoes and leeks.

Many of the health benefits of leeks are linked to the presence of a compound called allicin, which is also found in garlic, onion and shallots. Research has demonstrated that allicin has antibacterial, anti-fungal and anti-viral properties.

Recipe adapted from



2 tbsp olive oil

3-4 potatoes, peeled and quartered

2 cloves garlic, minced

3 cups leeks, thinly sliced with dark greens removed

4 cups vegetable broth

1 tbsp white miso, mixed with 2 tbsp hot water to form a paste

1/3 cup + 2 tsp coconut cream, the concentrated white cream from a chilled can of coconut cream

Salt and pepper to taste


Cover potatoes with water in a pot. Bring to a boil and reduce heat to a simmer. Cook until fork tender, about 15 minutes. Drain potatoes and chop into bite sized pieces.

In a large saucepan, heat oil over medium heat. Add the leeks and minced garlic, season with salt and pepper. Cook until leeks are tender. Remove half of the leeks and set aside.

Add ½ of the reserved potatoes and vegetable broth to the leek garlic mixture. Using an immersion blender or blender, puree the soup. Add remaining chopped potatoes and reserved leeks.

Bringsoup to a simmer. Add miso soup paste and coconut cream, stir well. Taste and adjust seasoning. Serve topped with vegan cheddar shreds. Yum!

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