Description
A simple and delicious vegan onion and leek soup recipe that is easy to make and perfect for any occasion.
Ingredients
Scale
- 450 g (1 lb) leeks, light green and white parts only, thoroughly washed
- 450 g (1 lb) white onions, peeled and sliced evenly, no thicker than a coin
- 1 liter (34 fl oz) vegetable stock, low sodium preferred
- 250 ml (1 cup) dairy-free cream, such as unsweetened cashew cream
- 4 tablespoons (60 ml) extra virgin olive oil
- 2 bay leaves
- 10 black peppercorns
- 2 teaspoons (10 g) salt
Instructions
- Step 1: Peel the white onions, then slice evenly to a thickness no greater than a coin. Even slices ensure uniform caramelization and a consistent soup texture.
- Step 2: Cut the leeks in half lengthwise. Rinse thoroughly under cold water to remove any grit lodged between layers. Use only the white and light green parts to avoid any tough or bitter textures in the soup.
- Step 3: Place the large pot over medium heat and warm the olive oil. Add the bay leaves and whole black peppercorns. Allow them to infuse the oil for about 1-2 minutes before proceeding.
- Step 4: Add the sliced onions to the pot. Stir occasionally to prevent sticking and burning. Maintain medium heat to promote slow caramelization that draws out the sweetness and depth of flavor without scorching. This process takes approximately 20–25 minutes.
- Step 5: Add the cleaned leeks and salt to the pot with the caramelized onions. Cook gently, stirring regularly until the leeks soften without browning, about 10 minutes. This step helps build the creamy texture that defines the soup.
- Step 6: Pour in the vegetable stock and raise the heat to bring the mixture to a gentle boil. Then reduce to a simmer and continue cooking for 10 minutes. Taste and adjust seasoning if necessary before proceeding.
- Step 7: Remove the pot from the heat. Use an immersion blender to puree the soup completely until silky smooth. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
- Step 8: Incorporate the dairy-free cream into the pureed soup by stirring well to combine. This enriches the texture and rounds out the flavors without dairy.
- Step 9: Ladle the soup into bowls. Optionally, garnish with an extra swirl of dairy-free cream or crispy leeks for textural contrast and visual appeal before serving.
Notes
- Room Temperature: Store in an airtight container up to 2 days, covered and away from direct sunlight.
- Refrigeration: Store in an airtight container in the refrigerator at 4°C (39°F) for up to 5 days. Stir before reheating to restore texture.
- Freezing: Freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If vegetables begin to stick during caramelization, reduce heat and add a splash of vegetable stock to deglaze the pot after about 10 minutes of cooking.
- To eliminate grit from leeks, soak them cut-side down in cold water for 5 minutes before rinsing.
- If the soup is too thick after blending, stir in an additional 200 ml (⅞ cup) vegetable stock to achieve your desired consistency.
- For a stronger flavor, allow the soup to simmer an extra 15 minutes after blending.
- To reduce saltiness, add a peeled whole potato during simmering for about 10 minutes to absorb excess salt.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg