VEGAN POTATO LEEK SOUP
This Vegan Potato Leek soup is an easy, healthy, gluten free version of famous French Potage Parmentier. You won't even miss the meat in this vegetarian soup. Very tasty!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Soups recipes
Cuisine: French
Servings: 4
Author: Chefjar
- Potatoes peeled & diced - 3 cups
- Leek thinly sliced, including the tender green part- 3 cups
- Celery root finely chopped- 2 tbsp.
- Olive oil-4 tbsp.
- Vegetable stock/ water- 6 cups
- Ground black pepper- 1 tsp.
- Salt- to taste
- SERVING
- Potatoes for shoestring potatoes- 1-2
- Olive oil for frying potatoes sticks- 1/4 cup
- Spring onion rings- 2 tbsp
- Red chili sliced- 1
- Croutons- as needed
- Ground 5 pepper mix- as needed
Heat 4 tbsp.olive oil in a 25 cm casserole/ pan, add the sliced leek & saute 3-4 minutes, then add in the chopped celery root, vegetable stock, potatoes & salt. Cook for 30-35 minutes or until the potatoes are tender, partially covered.
Mash the vegetables using a food mill & transfer the soup back to the casserole. Season with ground black pepper & adjust salt.
CRISPY CRUNCHY SHOESTRING POTATOES. Wash and peel 1-2 potatoes. Using a slicer with the julienne blade, slice the potatoes.Put the potato sticks in a large bowl of ice water to remove excess starches. In a small pan heat oil & deep-fry the potatoes until golden brown. Transfer them to a paper-lined plate.
FINISH.Pour the soup into soup bowls/ cups & top with crispy shoestring potatoes, croutons & sprinkle spring onion rings with red chili.