Vegan Cream of Leek Soup
Sweet fresh leeks and soft turnips in a vegan, nut-free cream soup. Hearty yet light and delicious, an early fall harvest celebration.
We are back making cream soups that are both vegan and nut-free. I can’t have cashews or almonds or soy and rice milk in soup doesn’t sound appetizing. I use hemp cream in my vegan cream of leek soup. We also substituted the usual potatoes with turnips. The texture and flavour is so similar, it would hard to tell.
My seasoned hemp cream (recipe is below) has been used successfully before in the Roasted Broccoli and vegan cheese soup recipe from my previous post. I encourage you to check it out. It’s been so popular in my house, that its a regular on our weekly meal plans. I am excited to bring another vegan cream soup to the menu and potato leek soup has always been a favourite.
I made both these soups back to back for this post; the seasoned hemp cream I make is enough for 2 recipes and I didn’t want leftovers. Vegan cream of leek soup is another success for my soup conversion to dairy free and nut free recipes.
Vegan Cream of Leek and Turnip Soup
Equipment
- measuring cups
- measuring spoons
- sauce pan
- whisk
- knife
Ingredients
- 3 tbsp olive oil
- 1 small onion
- 1 tsp sea salt
- ½ tsp ground black pepper
- 3 leeks
- 3 turnips
- ½ tsp xanthan gum
- 6 cups vegetable stock https://cookiniteasy.com/vegetable-stock/
- 2 cups seasoned hemp cream, see our recipe
Instructions
- Prepare seasoned hemp cream, from recipe below.Slice onion, slice leeks, wash and cube turnipsHeat oil in a large sauce pan
- Add onion, let onions begin to soften.Add leeks, salt, pepper and guar gum.Cook leeks until colour is just brighter.
- Add stock, turnips and bring to simmer.
- Cook until turnips are just soft.
- Add seasoned hemp cream, whisk in.Add salt and pepper to taste, a dash of cayenne if you are feeling sassy!Bring up to serving heat, stirring constantly. Be sure not to 'cook in' the hemp cream, it will curdle.
Seasoned Hemp Cream (for soup)
Equipment
- blender
- measuring cups
- measuring spoons
- sauce pan
- knife
Ingredients
- ¾ cup hemp hearts
- 1 cup water
- ¼ tsp salt
- ½ tsp coriander
- ½ onion
- 1 clove roasted garlic
- 1 celery stalk
- 1 tsp olive oil or butter flavoured coconut oil
- 1 Tbsp hot pepper brine or white wine red wine, sherry, olive brine
- ¾ - 1 tsp xanthan gum
Instructions
- Soak hemp hearts in water, add ¼ tsp of salt and ¾ – 1 tsp of xanthan gum (1 tsp made it very thick, you can reduce this)
- Chop onion & celery to equal sized pieces, saute in 1 tsp of butter flavoured coconut oil, olive oil or regular coconut oil.
- Once the onions sweat, add coriander and cook until onions begin to brown. Deglaze the pan with hot pepper brine or the acid of your choice, white or red wine will work too.
- Add 1 clove of roasted garlic, onions & celery mix to soaking hemp hearts and blend until smooth. Remove ½ to save for another recipe (freezes well), place ½ aside.
