Potato Leek Soup (Vegan)

Potato Leek Soup (Vegan) | Miillennial-Kiitchen.com

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

5 Medium Potatoes thinly sliced or small cubes
3 Medium Leeks washed and chopped (about 3 cups)
1 Tbsp. Nutiva Organic Red Palm Oil
2 Tbsp. Olive Oil
2 Tbsp. Nutiva Organic Coconut Manna™
2 tsp Thyme
2 tsp Fresh Rosemary
1/4-1/2 tsp ginger powder
1/4-1/2 tsp Black Pepper
2 tsp Sea Salt
2 tsp Lemon juice
6 Cups 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.


Chef at Nutiva
Shanna Rader, Nutiva's Staff Chef, is an enthusiastic foodie. Inspired by world travels, Shanna has been developing various styles of cooking for over 20 years.
With creativity and warmth she creates fresh and healthy meals to inspire and nourish others. She’s an advocate for plant-based diet, holistic nutrition, superfoods and living with joy!
“I have a passion to bring people together around healthy creative and delicious foods.”

Latest posts by Shanna (see all)