Vegan Potage Parmentier

Ingredients

• 4 medium potatoes
• 2 large leeks
• 4 cups vegetable broth
• 1 cup coconut cream
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons chives
• 1 tablespoon lemon juice

Instructions

1. 1

   Prepare the leeks by trimming the roots and dark green tops. Slice the leeks in half lengthwise, then chop them into thin half-moons. Rinse thoroughly under cold water to remove any dirt.

2. 2

   Peel and dice the potatoes into small cubes (about 1-inch pieces).

3. 3

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until they are soft and translucent.

4. 4

   Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

5. 5

   Add the diced potatoes, vegetable broth, salt, and black pepper to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are tender.

6. 6

   Once the potatoes are cooked, remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender.

7. 7

   Stir in the coconut cream and lemon juice, mixing well until fully incorporated. Adjust seasoning with additional salt and pepper to taste.

8. 8

   Serve hot, garnished with chopped chives on top.