Leek & Potato Soup with Polenta a new vegan recipe and a crunchy surprise
A Leek & Potato Soup with Polenta is something for the cold days and good to warm us a bit up. The ingredients are potatoes and leek, the right vegetables for a delicious creamy soup. There is also a crunchy surprise, which makes the whole dish even more lovely.
Leek is a versatile and healthy vegetable.
You can serve it with pasta, in a quiche, or make it into a delicious soup together with potatoes.
Once, the leek was not only appreciated as a vegetable but also as a medicinal plant. Because the leek supplies in addition to plenty of vitamin K, beta carotene, antioxidants, and special phytochemicals that protect the heart and vessels, protect against tumors, and can be helpful in infections.
The leek is one of the few foods with high inulin content. Inulin is a soluble fiber with extremely beneficial effects on the intestinal flora, which is why inulin is often taken as a dietary supplement in the context of a healthy intestinal flora structure.
Leek & Potato Soup is a comfy dish for colder days. What about you? Do you like warming soups? This one has a crunchy surprise as well.
There’s nothing like soup on chilly days to warm you up, and it only takes a little bit of effort to go from a basic soup to amazingly delicious; this is the best soup ever. If you had previously made pretty tasty soups, this one is amazing.
But how to up your soup game? Creamy cashew goodness complemented by crispy polenta croutons, of course! The subtle hint of cumin and dill really brings the flavor of this simple soup to life, and the easy-to-make cashew cream makes it rich and delicious. Add to this a bit of exciting crunch from the walnut and polenta croutons, and you’ll never think of soup as dull and boring again!
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