Potato Leek Soup


Leek_Soup_rct (1)

This delicious creamy vegan soup is very nourishing and satisfying–perfect for those winter months and cold days.

Potato Leek Soup
Prep time
Cook time
Total time
This delicious creamy vegan soup is very nourishing and satisfying--perfect for those winter months and cold days.
Recipe type: Soups
Serves: 4
  • 5 Medium Potatos (thinly sliced or small cubes)
  • 3 Medium Leeks (washed and chopped)
  • 1 tbsp Nutiva Organic Red Palm Oil
  • 2 tbsp Olive Oil
  • 2 tbsp Nutiva Organic Coconut Manna™
  • 2 tsp Thyme
  • 2 tsp Fresh Rosemary
  • ¼-1 tsp Ginger Powder
  • ¼-1 tsp Black Pepper
  • 2 tsp Sea Salt
  • 2 tsp Lemon Juice
  • 6 cup Water
  • 1 cup Coconut Milk (carton)
  • Parsley, Chives or Scallions (chopped for garnish)
  1. In a soup pot, saute leeks, potato, salt and herbs in red palm and olive oil to distribute seasoning and heat, about 5 minutes.
  2. Add water, coconut manna & lemon. Stir and bring to a boil.
  3. Heat in a covered pot, cooking at a low boil for 30 minutes.
  4. Remove from heat, stir in coconut milk and pour contents into a blender.
  5. Puree in blender to desired consistency. Reheat if necessary.
  6. Pour into bowls and garnish with chopped parsley, chives or scallions.



  1. says

    Thanks so much-you bring up a great point. I just checked my cubpraod to make certain I’m not losing my mind! I use Lundberg’s Farms Organic Sweet Dreams Gluten Free brown rice syrup and should have specified. You are right: brown rice syrup can be both. If it’s fermented with barley then it is NOT gluten free. If it is fermented with fungal enzymes then it IS gluten free. Sometimes I get Lundberg’s Eco-farmed rice syrup and I just checked their website; they are both gluten free. Thanks again and I’m going to edit the ingredient list now.

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