Ingredients
1 generous drizzle olive oil
1 small onion, chopped
4 cloves garlic, minced
12 oz leeks (about 3 leeks), sliced
14 oz russet potatoes (2-3 small), diced
8 oz zucchini (1 medium), chopped
8 oz peas
8 oz broccoli, chopped
6 cups vegetable broth
5 oz spinach
1 oz fresh dill (about 1 handful)
1 can full-fat coconut milk (cream only)
Juice of 2 lemons
2 tbsp grated ginger
2 tsp salt (or to taste)
1 tsp black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until translucent.
- Add leeks, potatoes, zucchini, peas, broccoli, salt, pepper, and vegetable broth. Stir, cover, and simmer until vegetables are fork-tender.
- Reduce heat to low. Add spinach, dill, coconut milk, lemon juice, and ginger. Stir until spinach wilts.
- Use an immersion blender or transfer to a blender in batches to puree the soup until smooth and creamy.
- Serve warm, optionally garnished with vegan cream, chili oil, or lemon slices.
Notes
- Refrigerating and scooping only the cream from the coconut milk will result in a richer texture.
- For added texture, stir in chickpeas after blending.
- Spice it up with jalapeños or red pepper flakes if desired.
- Adjust seasonings after blending to suit your taste.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course, Soup
- Method: Stovetop, Blending
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 297
- Sugar: 10g
- Sodium: 1779mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
