If you’re craving a soup that’s hearty, wholesome, and packed with rich flavors, this vegan leeks and beans soup is exactly what you need. With its velvety texture, aromatic herbs, and protein-rich beans, every spoonful is pure comfort. Plus, it’s quick to make, easy on the budget, and perfect for cozy nights or meal prep. Get ready to fall in love with this recipe!
This leeks and beans soup is especially popular during the colder months when hearty, warming meals are a must. The combination of leeks and beans makes it an excellent choice for fall and winter, providing comforting nourishment when temperatures drop. It's also a fantastic addition to holiday menus, particularly for plant-based eaters looking for a cozy starter or a light yet satisfying meal between festive feasts. Whether you’re embracing the chill of autumn or need a wholesome dish after holiday indulgence, this soup fits the season perfectly.
This soup pairs perfectly well with this golden Swedish Multi-Seed crispbread.
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Ingredients
Each ingredient in this soup was carefully selected for both flavor and nutrition. Leeks bring a mild sweetness and depth of flavor, making them the perfect aromatic base. White beans provide a creamy texture while adding plant-based protein and fiber to keep you full and satisfied. Celery and onions enhance the savory notes, while garlic adds an irresistible fragrance. Thyme and bay leaf give the soup its classic, herbaceous warmth, and a splash of lemon juice at the end balances the flavors with a hint of brightness. A bit of miso paste deepens the umami flavor, adding complexity and richness to the broth. Together, these simple yet powerful ingredients create a nourishing and flavorful bowl of comfort.
- Leeks, thinly sliced
- Celery, thinly sliced (use the food processor blade for faster prep)
- Onion, minced (use the reverse side of the food processor blade)
- Garlic, minced
- Cooked white beans (such as cannellini or navy beans)
- Vegetable broth
- Olive oil
- Thyme
- Bay leaf
- Miso paste
- Salt & pepper
- Lemon juice for brightness
See recipe card for quantities.
Instructions for this quick and easy vegan leeks and beans soup
- Use the blade of your food processor to slice the leeks and celery.
- Flip the blade to the reverse side to grate the onion. Separately mince the garlic by hand or using a garlic press.
- In a large pot, heat 2 tablespoon of olive oil over medium heat. Add the sliced leeks, celery, and onion.
- Sauté for 5-7 minutes until softened. Keep the lid on while sautéing to help steam the vegetables, softening them quickly and enhancing their flavors. Add the garlic and cook for another minute.
5. Stir in the cooked white beans, thyme, bay leaf.
6. Add vegetable broth (or two bouillon cubes dissolved in hot water). Bring to a boil, then reduce heat to simmer for 15-20 minutes (lid on).
7. Remove the bay leaf. Use an immersion blender to blend until smooth and creamy.
8. Stir in lemon juice, salt to taste, and freshly ground black pepper. At the end, once the soup has been removed from the heat and has cooled slightly, you can optionally stir in half a teaspoon of miso paste for an extra depth of umami flavor (if you decide to add it).
Serve hot, topped with your favorite green herbs and a slice of sourdough bread, or these golden Swedish multi-seed crispbread for a comforting and delicious meal!
Substitutions
If you don’t have all the ingredients on hand, these are some easy swaps to still keep this soup delicious.
- Chickpeas or potatoes- instead of white beans
- Rosemary or marjoram -if you are out of thyme
- Bullion cubes and hot water -instead of Vegetable broth.
Equipment
A good food processor can be a game-changer when preparing this soup, making the process faster and more efficient. Using the slicing blade, you can quickly and evenly slice leeks and celery, while the reverse side of the blade is perfect for mincing onions. This saves valuable prep time and ensures consistency in texture. An immersion blender is another essential tool, allowing you to blend part of the soup directly in the pot to achieve the perfect balance between creamy and chunky textures without transferring hot liquid to a blender. These tools not only streamline your cooking process but also enhance the overall ease of making this dish.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months and reheat on the stovetop.
Top Tip
Biggest Time-Saving Tip is using the blade of your food processor to slice the leeks and celery and the reverse side to mince the onion which significantly reduce the prep time.
FAQ
For the best flavor and texture, use the white and light green parts of the leek. The dark green tops can be tough and bitter, so they're typically avoided in soups. However, you can save them to flavor stocks or broths.
Leeks often trap dirt between their layers, so cleaning them properly is essential. Start by cutting off the root end and the tough dark green tops. Slice the leek lengthwise, then chop it into your desired size. Place the pieces in a bowl of water and swish them around to loosen any dirt. Let them sit for a minute, then lift them out with a slotted spoon, leaving any grit behind.
Bitterness in leek soup can result from overcooking the leeks or using the darker green parts, which are more bitter. To remedy a bitter soup, try adding a pinch of salt to balance the flavors. Additionally, incorporating a small amount of mild vinegar, like white wine or cider vinegar, can help counteract the bitterness.
Related
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Pairing
This vegan leeks and beans soup pairs perfectly with these Swedish multi-seed crispbread recipe:
Quick and easy vegan leeks and beans soup recipe
Equipment
- 1 Food processor
Ingredients
- 500 g Leeks (about 3 large leeks, white and light green parts, sliced)
- 250 g Cooked white beans (about 1.5 cups drained and rinsed)
- 120 g Celery (about 2 stalks, chopped)
- 150 g Onion (about 1 medium, chopped)
- 1250 ml Vegetable broth
- 2 tablespoon Olive oil
- 2 Garlic cloves minced
- 1 teaspoon Salt (or to taste)
- ½ teaspoon Black pepper Freshly ground
- ½ teaspoon Dried thyme
- 1 Bay leaf
- 2 tablespoon Fresh lemon juice
- ½ teaspoon Brown Miso paste Optional
Instructions
Prepare the Vegetables
- Use the blade of your food processor to slice the leeks and celery.
- Flip the blade to the reverse side to grate the onion.
- Separately mince the garlic by hand or using a garlic press.
Sauté the Vegetables
- In a large pot, heat 2 tablespoon olive oil over medium heat.
- Add the sliced leeks, celery, and onion and Sauté for 5-7 minutes until softened. Keep the lid on while sautéing to help steam the vegetables, softening them quickly and enhancing their flavors.
- Add the garlic and cook for another minute.
Simmer the Soup
- Stir in the cooked white beans, thyme, bay leaf, and vegetable broth (or two bouillon cubes dissolved in hot water).
- Bring to a boil, then reduce heat to simmer for 15-20 minutes (lid on).
Blend the Soup
- Remove the bay leaf.
- Use an immersion blender to blend until smooth and creamy.
Finish the Soup
- Stir in lemon juice, salt to taste, and freshly ground black pepper.
- Adjust seasoning as needed.
- At the end, once the soup has been removed from the heat and has cooled slightly, you can optionally stir in half a teaspoon of miso paste for an extra depth of umami flavor (if you decide to add it).
Serve and enjoy
- Serve hot, topped with freshly chopped parsley and a slice of sourdough bread, or our golden Swedish multi-seed crispbread recipe for a comforting and delicious meal!
Helen says
yum yum