Vegan leek greens + potato soup | Closed Loop Cooking (2024)

  1. Cut leeks in half lengthwise and thoroughly wash out all dirt. Trim off root, save for compost or stock scraps. Thinly slice the entire leek, including the dark green stems.
  2. Heat a large stock pot and add 1/4 cup water. Add leeks and cover with tight fitting lid. Let simmer 5 minutes, stirring occasionally, until leeks are cooked down and tender. While leeks are cooking, wash celery and potatoes. Roughly chop celery and cube potatoes, leaving the skin on. Rinse chopped potatoes under cold water.
  3. Once leeks are cooked down add potatoes, celery, vegetable stock, and 1 cup water. Let come to a boil, turn heat down and let cook for approx 30 minutes or until potatoes are tender.
  4. Add apple cider vinegar and salt.Using a blender or immersion blender, puree half of your soup and mix back into the stock pot. Add nutritional yeast and stir again.
  5. Enjoy! Try topping with sliced green onions and a hearty slice of bread. Will keep in the fridge about a week and a half or in the freezer for up to two months.

Vegan leek greens + potato soup | Closed Loop Cooking (2024)
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