Potato Cream Soup with Leek and Celery

Name: Potato Cream Soup with Leek and Celery
Ingredients: 350 g Potatoes; 80 g Carrot; 120 g Leek; 80 g Celery stalk; 2 clove Garlic; 300 ml Plant-based milk or water; 1 tsp Turmeric; 1 tsp Olive oil; 0 to_taste Black pepper; 0 to_taste Salt

Lunch Potato Cream Soup with Leek and Celery. Key nutrients: Potassium, Vitamin A, Vitamin C, Fiber, Antioxidants

Ingredients (Preview)(1 serv.)

Potatoes175 g

Carrot40 g

Leek60 g

+ 7 More

Instructions

Lightly stew leek, carrot, and celery for 5–6 minutes.

Add cubed potatoes and pour in water.

Cook for 15–20 minutes.

Add spices and plant-based milk (or water), cook another 5 minutes.

Blend until smooth for a creamy texture.

Optional: Serve with roasted chickpeas or any plant-based protein for added protein.