You'll never guess there's no dairy in this amazingly comforting vegan potato soup. It's exactly what your next cool evening calls for and can be paired with a simple kale crouton recipe that takes the flavor to the next level.
Heat coconut oil in a large pot, Add the leek and a pinch of salt.
Once the leeks start to soften, add the garlic and sauté for 1 minute.
Add the vegetable stock, potatoes and cauliflower and bring to a simmer.
Cook until cauliflower and potatoes are tender. While the soup is cooking, prepare the Kale Croutons.
Remove soup from heat and puree using an immersion blender or standard blender (Use caution when blending-soup will be hot!). If soup is a little too thick, add a little more vegetable stock.
Ladle into bowls and top with Kale Croutons. Season with salt, pepper and nutritional yeast.
For Kale Croutons:
Tear kale into large pieces.
Mix with remaining ingredients.
Bake at 300°F for 20-25 minutes or until kale is crispy.
Notes
To keep sodium levels lower, use low-sodium vegetable stock (or make your own!).
Swap leek with 1 yellow onion.
To create a chunkier soup, dice 1 extra potato and 2 carrots. Add to the large pot after blending and simmer the soup for 10 more minutes, or until vegetables are tender to your liking.