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Potato Leek Soup with Beluga Lentils_plantbasedredhead.com

Potatoe Leek Soup (vegan)

Author: Plantbasedredhead
Potato leek soup is a classic and delicious comforting dish. Cashews make this soup particularly creamy and beluga lentils are not only a tasty soup inlay and something to bite on, but they also provide an extra portion of protein.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 50 minutes
Course Soups
Cuisine Austria
Servings 4 portions
Calories 386 kcal

Ingredients
 
 

Soup

  • 2 tbsp olive oil
  • 1 onion
  • 1 stalk leek
  • 1 carrot
  • 4 potatoes medium-sized
  • 1 l water
  • 1 tbsp (homemade) vegetable stock powder see note
  • 2 tbsp cashews
  • 2-3 pinches nutmeg freshly ground
  • salt
  • black pepper

Lentils

  • 100 g beluga lentils
  • 1 clove garlic
  • 1 pinch chili powder
  • 2 tbsp balsamic vinegar
  • 2 tbsp parsley approx.

Instructions
 

Soup

  • Clean and chop the veggies. How to clean and cut the leek: Remove the white end and the outer dark green and thick leaves, cut lengthwise in two parts, rinse them with water, and cut them into rings. No need to cut the vegetables very small, as everything will be blended anyway.
  • Heat the oil, fry the onion until translucent and add the leek. Fry for 1-2 min.
  • Add the carrot and potato pieces as well as the veggie stock.
  • Bring to boil, cover, and let simmer for about 15 min.
  • If you are using whole cashews, add them now and cook them with the vegetables. If you are using cashew butter or creamer, add after cooking.
  • Blend everything and season with salt, black pepper, and ground nutmeg.

Lentils

  • Cook lentils for about 30 min. in water until soft
  • When ready, drain the lentils.
  • Peel and finely chop the garlic before you sauté it in a bit of olive oil for a few seconds, so that the raw aroma can disappear.
  • Add the chili and lentils. Fry for about 2 min.
  • Deglaze with balsamic.
  • Last, finely chop the parsley and add it to the lentils.
  • Serve the lentils on top of the soup.

Notes

  • Vegetable stock: We want a light vegetable stock, so I use 1 tbsp (homemade) vegetable stock powder to 1 liter of water. Alternatively, you can also use 1/2 l of ready-made vegetable stock and add 1/2 l of water.
  • Cashews: Instead of cashews, you can also use 1 tbsp cashew butter or approx. 100 ml (bit less than 1/2 cup) vegan cream.

Nutrition

Serving: 1 portionCalories: 386kcalCarbohydrates: 61gProtein: 12gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 685mgPotassium: 1085mgFiber: 11gSugar: 6gVitamin A: 3104IUVitamin C: 52mgCalcium: 82mgIron: 5mg