roasted leek and potato soup (vegan)

Nik Sharma

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roasted leek and potato soup (vegan) |A Brown Table

I’ve been productive for the past few days. I finally built a trellis along the fence in the backyard for the passion fruit vines to climb up. I planted plants, I meant to plant 4 to 6 weeks ago. I trimmed plants that were now looking like a little jungle. I cleaned out the kitchen cabinet and tossed out any Tupperware item that lacked a lid. I tried to organize the attic but that requires the help of a second or third or fourth person so I gave up easily on that one. 

It’s still pretty cold enough here to still crave soup and this week, I’m sharing one of my favorite and easy soups to make at home. Serve it with toasted buttered garlic bread or some breadsticks while you stay warm indoors. 

This is a one-sheet-pan kind of soup, you roast everything together and then pulse it all down with Califia Farmscoconut almond milk blend to get the smoothest and creamiest leek and potato soup.The soup is flavored with bay leaves, black pepper, nigella and chipotle making it perfect to ride this last wave of cold weather.


roasted leek and potato soup (vegan) |A Brown Table


roasted leek and potato soup (vegan) |A Brown Table


roasted leek and potato soup (vegan) |A Brown Table


roasted leek and potato soup (vegan) |A Brown Table


roasted leek and potato soup (vegan) |A Brown Table

roasted leek and potato soup (vegan) 

Makes 4 servings

ingredients

2 large (390g) leeks sliced

345g potatoes peeled and diced into 1/4 inch cubes

8 black peppercorns

2 bay leaves

1 teaspoon chipotle pepper

1 teaspoon nigella seeds

2 tablespoons extra-virgin olive oil

1/2 teaspoon sea salt

2 1/2 cups Califia unsweetened toasted coconut milk (the plain unsweetened almond milk will also work well here)

Place a wire rack at midlevel and preheat the oven to 350F. 

Toss the leeks, potatoes, peppercorns, bay leaves, chipotle and nigella with the olive oil in a large bowl to coat evenly. Transfer to a baking tray and place in the preheated oven for about 20 to 25 minutes until the leeks and potatoes are golden brown. Remove from oven and transfer all but 1/4 cup of the ingredients to a blender along with the salt and the milk. Pulse until smooth and completely combined. Taste and adjust seasoning if necessary. Before serving, garnish with the reserved roasted leek and sweet potatoes. 

Disclaimer: This post is sponsored by Califia Farms, however all opinions expressed are solely my own. 

4 Responses

  1. I love the sound of this soup, Nik. Just the sort of hearty, warming dish to get us through the last of the winter. So beautiful, too!

  2. I’m a long standing believer in the restorative qualities of a good leek and potato soup. I’m was attracted your idea of roasting the vegetables first. Just a couple of things. First, in your list of ingredients you refer to ‘potatoes’ – but in your concluding sentence you refer to ‘sweet potatoes’. I suppose you could use either. Second, do you remove the bay leaves and peppercorns prior to blending? Thanks.

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