Equipment
- stove
Ingredients
- 1 large leek, finely chopped, washed well
- 5 stalks celery, thinly sliced
- 1 shallot, finely chopped
- 1½ lbs baby yellow potatoes, cut into bite size pieces
- 8 cups vegetable broth
- 1 tsp paprika, smoked, if desired
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp turmeric
- 3 tbsp nutritional yeast
- 1 tsp salt and pepper, to taste
- 14 oz can canellini beans, rinsed and drained
- 14 oz can full fat coconut milk
- ½ cup fresh dill, finely chopped
- 3 tbsp capers, finely chopped
- ½ lemon, juiced
Method
- Heat a splash of water, broth or cooking oil in a large dutch oven or soup pot over medium heat. Add in the leek and celery and saute for 5-7 minutes until the celery is tender and leek is fragrant, deglazing with extra water or broth as needed. Add in the shallot and saute for 2-3 minutes until tender and fragrant.
- Add in the potatoes, broth and spices and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes until potatoes are very tender. Add in the beans and coconut milk and stir to combine. Turn off heat and transfer about half of the soup to a blender and puree until smooth. Pour back into the pot and stir.
- Add the dill, capers, and lemon juice and heat through. Season to taste. Enjoy warm right away, or store in the fridge for up to 5 days or the freezer for up to 6 months.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
28 Responses
Omg this is our new favorite soup! The balance of fresh dill and capers with the creamy leek and potato vibes. So delicious!!
Yaaay! Love that you enjoyed this soup Amanda! It’s definitely one of my favorites at this time of the year <3
Had nice flavour but found it too thin for my liking, next time I’d only use 6 cups of stock
Hey Toni, Thanks for sharing your modifications! I’m glad you still enjoyed the flavor 🙂
Very delicious!! I’ve never made anything like it before and I followed the recipe exactly and the whole family loved it. I’ll be making this again.
Hey Brianne! I am so happy that you enjoyed this recipe and gave it a try! Always fun to try something new. Thanks for taking to time to review and rate!
The leek and the tumeric and the dill, oh my! *chef’s kiss* I blended almost the whole pot for a more creamy soup and will stick with the half you suggested next time for a little heartier bite. Perfect with crusty bread!
Hey Theresa! I am so glad that you enjoyed this recipe. Thanks so much for taking the time to rate and review!
Delicious! I followed the recipe exactly. I didn’t realize it would be so dill-y – and I love dill so I’m happy!
Hey Nadine! So happy that you enjoyed this recipe 🙂
I loved this soup! It was perfect for this cool fall weather!
Delicious! Very umami and interesting.
Hi Dave! Thanks for the review and comment, I am glad that you liked this soup!
Hi Jackie
Cooked this yummy soup today, its sooo delishish.
It will be certainly be added to my favourite go to recipes.
Thank you for sharing this recipe
Hey Marian – you’re very welcome!! This soup is a classic and a favorite in this household too, I am so happy that you enjoyed it 🙂 Thank you for the review
Do you have any ideas for a coconut milk substitute? Maybe a plant milk?
Hey Victoria, for sure any other plant milk will work! I like coconut milk because it’s a bit thicker
I knew before I made this, it would be a hit! The ingredients, the spices and no dairy used, even my husband loved it! Once everything is prepped, it is is fairly quick and easy dinner the family loved. My daughter even recommended adding in dumplings in the future to mix it up! Great option to keep in rotation during the fall and winter months.
What a raving review! Thanks Heather, I am so glad everyone enjoyed the meal!
This soup was delicious! I can’t wait to make it again. I didn’t have any capers, but I’m sure that will add even more flavor next time.
The weather has been biting cold this week so I made the decision to make it soup week for my house. Perfect timing as I’ve been following Jackfrutiful on IG and saw 10 Best Soups. This one…is…amaaaazing. Seriously vegan fine dining restaurant level delicious. I can’t wait to make this for friends and family. My partner and kids raved about it. The fresh dill, capers, and lemon add just the perfect amount of tangy zest. This is a soup I will come back to many times over.
This is such a great soup for cold weather! Thank you for such a raving and positive review!! Happy slurping 🙂
This recipe (creamy potato, celery and leek) is absolutely delicious. I have already made it 3 times this month and shared it with my family, who now request it in our weekly rotation. It’s such a warm, comfort on a cold day. I recommend you try it today!
I love this so much Kristin!! It’s the best feeling when you find a recipe that you know will be a winner every time.
It’s definitely a game changer in my soup rotation! You must try this savory, comforting, and satiating soup ! It is so delish and creamy. I added chopped spinach just because I love spinach 😀
Thanks Michelle! So happy you’re loving this soup
This is one of my top three soups I have eaten (that includes non-vegan too)! It is filling, creaming, yet just the right amount of bite with the remaining bean and potatoes!
I love to read this so much! Thank you Rebecka, enjoy every spoon!!