This soup is the very definition of creamy, even though it's dairy-free. Hemp seeds and tahini paste do a magnificent job of adding a luscious smoothness to the soup while adding protein and minerals.
Ingredients
- 2 Tbsp coconut oil
- 2 leeks, white and light green parts, halved and sliced thin
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 6 cups miso broth
- 1½ lbs russet potatoes (about 2 large), peeled and chopped
- ¼ cup hemp seeds
- 1 Tbsp tahini paste
- 1 tsp chopped fresh thyme
- 1 Tbsp nutritional yeast
- ¼ cup minced fresh chives
- Sea salt and ground white pepper
Preparation
- Warm the oil in a large heavy-bottomed pot over medium heat.
- Add the leeks, onion, and garlic, and cook for 5 minutes to soften.
- Reduce the heat to low, add the bay leaves, and stir in ½ teaspoon sea salt. Cover and cook, stirring occasionally, for 20-25 minutes.
- Increase the heat to medium-high, add the broth and potatoes, and bring to a boil. Reduce the heat to a simmer, and cook until the potatoes are tender when pierced with a fork, about 10-15 minutes.
- Remove from the heat and discard the bay leaves. Stir in the hemp seeds, tahini, thyme, and nutritional yeast.
- Working in batches as needed, transfer the mixture to a blender and purée until completely smooth. Taste the soup and season with salt and ground pepper as desired.
- Return the soup to the pot to keep warm. Serve in individual bowls, sprinkled with chives and ground pepper.