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Potato-Leek & Broccoli Soup with Tempeh Bacon

February 22, 2014 by Epicurean Vegan

Potato-Leek and Broccoli Soup with Tempeh Bacon -- Epicurean VeganWe’ve had some mighty chilly weather lately—mostly in the form of wind, so by evening, we’re ready for a hot soup to warm the bones. This soup is easy to prepare (especially if you have an immersion blender) but if you don’t, you can certainly transfer to a blender or food processor. The tempeh is optional, but we all thought it added a nice smoky flavor to the soup. I used LightLife organic strips, chopped up and sauteed in a little olive oil.

Potato-Leek and Broccoli Soup with Tempeh Bacon -- Epicurean VeganINGREDIENTS:
5 Tbs Earth Balance Margarine, divided
4 cloves garlic, minced
3 leeks, chopped
4 stalks celery, chopped
2 heads worth of broccoli florets
2.5 lbs russet potatoes, peeled and diced
6 C vegetable broth
1 tsp shallot salt
1/2 tsp black pepper
3/4 tsp Herbs de Provence
1/2 C nutritional yeast flakes
4 Tbs flour
1 C warm almond milk
Daiya cheese shreds, optional

DIRECTIONS:
In a large soup pot, heat 2 tablespoons of the Earth Balance. Add the garlic and cook 2 minutes, then add the leeks and celery. Cook 5-7 minutes, or until the veggies soften and begin to brown.

Potato-Leek and Broccoli Soup with Tempeh Bacon -- Epicurean VeganAdd the potatoes, broccoli and broth. Lower heat and let simmer for 20 minutes, or until the potatoes are softened. Using an immersion blender, blend the soup to your heart’s content . . . you can leave some chunks of potato and broccoli if you’d like. Season with the shallot salt, pepper, Herbs de Provence, and nutritional yeast.  In a small sauce pan, melt the remaining tablespoons of Earth Balance and whisk in the flour. Little by little, add the warm almond milk, whisking constantly until thickened. This should only take a couple of minutes. Pour into the soup and blend thoroughly. Top with a scoop of tempeh bacon and Daiya cheese and enjoy!

Potato-Leek & Broccoli Soup with Tempeh Bacon
 
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This soup is easy to prepare (especially if you have an immersion blender) but if you don't, you can certainly transfer to a blender or food processor. The tempeh is optional, but we all thought it added a nice smoky flavor to the soup. I used LightLife organic strips, chopped up and sauteed in a little olive oil.
Author: Epicurean Vegan
Ingredients
  • 5 Tbs Earth Balance Margarine, divided
  • 4 cloves garlic, minced
  • 3 leeks, chopped
  • 4 stalks celery, chopped
  • 2 heads worth of broccoli florets
  • 2.5 lbs russet potatoes, peeled and diced
  • 6 C vegetable broth
  • 1 tsp shallot salt
  • ½ tsp black pepper
  • ¾ tsp Herbs de Provence
  • ½ C nutritional yeast flakes
  • 4 Tbs flour
  • 1 C warm almond milk
  • Daiya cheese shreds, optional
Directions
  1. In a large soup pot, heat 2 tablespoons of the Earth Balance. Add the garlic and cook 2 minutes, then add the leeks and celery. Cook 5-7 minutes, or until the veggies soften and begin to brown.
  2. Add the potatoes, broccoli and broth. Lower heat and let simmer for 20 minutes, or until the potatoes are softened.
  3. Using an immersion blender, blend the soup to your heart's content . . . you can leave some chunks of potato and broccoli if you'd like.
  4. Season with the shallot salt, pepper, Herbs de Provence, and nutritional yeast.
  5. In a small sauce pan, melt the remaining tablespoons of Earth Balance and whisk in the flour. Little by little, add the warm almond milk, whisking constantly until thickened. This should only take a couple of minutes. Pour into the soup and blend thoroughly.
  6. Top with a scoop of tempeh bacon and Daiya cheese and enjoy!
3.4.3177

Filed Under: Soups Tagged With: blended soup, broccoli, cream of potato broccoli soup, easy, leek, potato, vegan creamy soup

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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