Quick and easy vegan leeks and beans soup recipe
This creamy vegan soup brings together tender leeks and white beans for a rich, comforting bowl of goodness. Slow simmering enhances its deep, savory flavor, while a touch of lemon adds a light, refreshing finish. Infused with aromatic bay leaves and thyme, the soup gains a subtle earthy depth, perfectly complementing the smooth texture of the beans. Packed with plant-based protein and fiber, it’s both satisfying and easy on digestion. Perfect for a cozy meal or meal prep, this simple soup is as nourishing as it is delicious.
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!
Notes
Time-Saving Tip: Using the blade of your food processor to slice the leeks and celery and the reverse side to mince the onion significantly reduces prep time. This method helps speed up the process while maintaining the flavors and texture of your soup.
Make It Ahead: This soup stores well! You can prepare it ahead of time and store it in an airtight container in the fridge for up to 3-4 days. Just reheat before serving.
Enjoy!
Nutrition
Calories: 168kcalCarbohydrates: 27gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1276mgPotassium: 444mgFiber: 4gSugar: 7gVitamin A: 1927IUVitamin C: 15mgCalcium: 99mgIron: 3mg
Tried this recipe?Let us know how it was!