Immune-boosting ginger potato leek soup
Clean, plant-based, immune-boosting and delicious - this ginger potato leek soup is a must try!
One of my all-time favorite soup combos is potato leek.
Not only is it simple and easy to throw together, but it’s also delicious.
There are lots of different variations you can play with - serve it chilled for Vichyssoise, topped with fried vegetables or herbs, and more.
For this version, I decided to add ginger, which took the flavor to a whole other level. Made with Yukon gold potatoes, leeks, garlic, fresh ginger and herbs - this soup is delicious, filling, clean and seriously good for you.
Here’s a little breakdown of what I love about it -
Potatoes are a great source of fiber, vitamins, minerals and antioxidants. They also make this soup incredibly filling. You can enjoy a small bowl as a side, snack or appetizer, but if you want it as a meal - it will fill you right up and it’s totally healthy and guilt-free. I like to keep the skin on as well, since it contains more nutrients than the interior. It’s high in iron, fiber and a few B-vitamins!
Leeks, if you ask me, are a superfood of a vegetable. They contain a good variety of important nutritions and beneficial plant compounds. A single cup offers a healthy dose of vitamin B6, iron, folate and vitamin C.
Garlic is another superfood that’s well-known to boost immune function, helping combat minor illnesses like the common cold. It’s also believed to help lower blood pressure, cholesterol and contains a ton of antioxidants, which support the body’s protective mechanisms. .
Ginger not only adds a ton of unique flavor to this classic blend, but it also has powerful and wide-ranging medicinal properties, too. It’s helpful in treating indigestion by aiding elimination, reduces nausea BIG TIME, can help fight and lower risk of infection, and so much more.
It feels rich and decadent, but contains absolutely zero crap. Don’t you love when that happens?! It’s also sugar-free, gluten-free, nut-free and contains very little oil.
You can enjoy it warm or chilled. Of course in the cooler months we crave warm foods, and they’re helpful for moving food along the digestive track, but if you’re a Vichyssoise fan like me, try a serving chilled as well - it is freaking delicious!
This soup is delicious year-round, but it’s especially great to have on-hand during flu season - starchy, nourishing vegetables complimented by immune boosting ingredients like garlic and ginger.
Check out the full recipe below. I hope you enjoy it in good health, all fall and winter long. I plan to!
Immune-Boosting Ginger Potato Leek Soup
Prep Time: 10 minutes | Cook Time: 30-40 minutes | Yields: 3-5 servings
Ingredients:
2 large leeks, white parts only, sliced in rounds and rinsed well to remove dirt and sand
3 garlic cloves, minced
1 large knob of ginger, peeled and grated
1 tbsp of ghee or avocado oil (or vegetable broth if you prefer an oil-free version)
6 Yukon gold potatoes, rinsed well and chopped
1 tbsp of mineral salt + a pinch for serving
5 cups of filtered water or vegetable broth (or a combination of both)
Handful of chives, rinsed and finely chopped
1-2 tbsp of vegan sour cream or yogurt (per bowl)
Directions
Place a large pot on medium heat, and heat your ghee, oil or broth. Add leeks, garlic and ginger. Cook until leeks soften and stir often (about 5-10 minutes).
Add potatoes and salt. Mix well. Add water or broth, bring to a boil and then reduce to low heat and simmer, covered, for an additional twenty minutes until potatoes soften.
Remove pot from stove, transfer soup contents to blend and blend on a high speed until smooth.
Ladle soup into bowls, top with additional salt if needed, as well as chives and sour cream.
Serve warm or chilled.
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