Vegan potato-leek soup with bread

Name: Vegan potato-leek soup with bread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: German
Ingredients: 500 g Potatoes, peeled; 300 g Leek; 150 g Carrot; 80 g Onion; 20 g Olive oil; 600 g Prepared vegetable stock; 100 g White wheat bread; 10 g Fresh parsley; 3 g Salt; 1 g Black pepper

Creamy potato-leek and carrot soup, blended without dairy and served with a measured bread side.

Estimated total time: 30 minutes2 portionsAbout 570 kcal per portion

Blended potato-leek soup in a green bowl — Photo: Vegan Feast Catering · CC BY 2.0 · Photo source. The photograph shows plain blended soup without the measured bread and parsley; the photographer identifies the source as Vegan Feast Catering, but the precise photographed recipe is unknown.

Ingredients for 2 portions

500 g Potatoes, peeled
300 g Leek
150 g Carrot
80 g Onion
20 g Olive oil
600 g Prepared vegetable stock
100 g White wheat bread
10 g Fresh parsley
3 g Salt
1 g Black pepper

Method

Prepare 600 g vegetable stock that contains no animal ingredients. Peel and cut 500 g potatoes into 1 cm cubes; thoroughly rinse and finely slice 300 g leek. Dice 150 g carrot and 80 g onion, and chop 10 g parsley.
Heat 20 g vegetable oil in a lidded pot. Sweat the onion and leek for 3 minutes, add potato and carrot and stir for 2 minutes. Pour in the stock, cover and simmer briskly for 14–17 minutes until the potato cubes are completely tender.
Blend the soup smooth with a hand blender, keeping the hot liquid below the blender’s maximum fill line. Season with 3 g salt and 1 g black pepper. Divide into two bowls, scatter with parsley and serve 50 g plain wheat bread with each bowl.
Check vegetable-stock and bread labels for milk, egg, meat stock, honey or other unsuitable animal ingredients. The 30-minute estimate assumes a ready-prepared stock and a hand blender; larger potato pieces take longer.

Adapted from Bianca Zapatka’s quick vegan potato-leek soup: this two-person meal omits optional coconut milk and soy yogurt and adds 100 g measured bread. The photographed soup has no visible bread or parsley; its exact ingredients are unknown. The 30-minute total assumes 1 cm potato cubes and pre-made stock. Calories and timing are editorial estimates, not kitchen-tested.

Kartoffel-Lauch-Suppe

Allergens and ingredient checks

Listed allergens: celery, gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Bianca Zapatka — Cremige Kartoffel-Lauch-Suppe

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