Creamy Vegan Leek and Parmesan Soup

Saucepan with lid; wooden spoon; measuring cups & spoons; knife & cutting board

10 minutes

35 minutes

Vegan

vegan, leek, parmesan, soup, creamy

Main Course

Simmering

Vegan

1

2 tablespoons olive oil

1 leek (white part only), finely chopped

2 cloves garlic, minced

2 tablespoons all

purpose flour

1 cup vegetable broth or stock

1/2 cup unsweetened almond milk or other non

dairy milk of choice

2 tablespoons nutritional yeast flakes

2 tablespoons vegan parmesan cheese

Salt and pepper to taste

Heat the olive oil in a large saucepan over medium heat. Add the leeks and garlic and cook until softened, about 5 minutes.

Add the flour and stir to combine. Cook for another minute or two until the flour is lightly browned.

Slowly add the vegetable broth or stock while stirring constantly to avoid lumps from forming. Bring to a boil then reduce heat to low and simmer for 10 minutes.

Add the almond milk, nutritional yeast flakes, vegan parmesan cheese, salt and pepper to taste. Simmer for another 5 minutes until thickened. Serve hot with crusty bread or croutons if desired.

Calories – 300; Fat – 10g; Carbohydrates – 40g; Protein – 10g; Sodium – 600mg

This vegan Cream of Leek and Parmesan Soup is an easy-to-make comfort food that is full of flavor! It’s creamy, savory, and perfect for a cold winter night! It’s also packed with nutrition from the leeks, garlic, nutritional yeast flakes, vegan parmesan cheese, vegetable broth or stock, almond milk, olive oil, salt & pepper!

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