Soups

Vegan leek cheese cream soup

Name: Vegan leek cheese cream soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 360 g Vegan Mince; 4 Rods leek; 4 Toes Garlic (hacked); 1000 ml Vegetable broth; 50 g Hefe flakes; 100 g Vegan Cream; 30 g cashew butter; 100 ml Vegan cream (light); 1 piece bay leaf; 1 Msp. Musk; Pepper; Salt

25 Min4 PortionsSimple Rate

39g Protein

430 kcal

12g Carbs

24g Fat

Per serving

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Ingredients

4 serv.

Main Ingredients
360 g Vegan Mince
4 Rods leek
4 Toes Garlichacked
1000 ml Vegetable broth
Creamy base
50 g Hefe flakes
100 g Vegan Cream
30 g cashew butter
100 ml Vegan creamlight
Spices
1 piece bay leaf
1 Msp. Musk
Pepper
Salt

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Instructions

Sautéing hack and leek
Sauté the vegan mince in a large pan or pot, add the leek, and sauté briefly as well.
Garlic and broth
Sauté the garlic and deglaze everything with the broth.
Stir in creamy ingredients
Stir in the hemp flakes, vegan cream, and cashew butter, add the remaining spices and the vegan whipped cream.
simmer
Let it simmer with the lid on for about 5 minutes and then enjoy.

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Tips & variations

With Carrots · Sharper · With herbs

With Carrots
Additional diced carrots for more sweetness and nutrients
Sharper
With chili or cayenne pepper for more spice
With herbs
Fresh parsley or chives for garnishing

Tools I use

Bio Hefer Flakes, Bamix Hand Blender, Large stainless steel cooking pot, Large Non-Stick Pan

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About this recipe

This vegan leek cheese cream soup is packed with plant-based proteins and is perfect for meal…

This vegan leek cheese cream soup is packed with plant-based proteins and is perfect for meal prepping. A creamy, filling soup with over 150g of protein per total serving.

Quick vegan leek cheese cream soup with vegan mince and a creamy consistency. Perfect for anyone who needs a lot of plant-based protein and enjoys meal prepping.