Vegan Vichyssoise

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This recipe for vegan vichyssoise is a “savory” entry in our March Recipe Madness Contest, created and submitted by Tina Coopman. To qualify, the recipe contains 8 ingredients or less, but includes Culinary Coconut Milk by So Delicious Dairy Free.

Vegan VichyssoiseSo Delicious Dairy Free Recipe Madness Contest - BadgeLike the traditional, this vegan vichyssoise is intended to be served cold, but as Tina points out, “this soup is also good as a hot soup if you just can’t wait for it to chill.”

For more details about the recipe contest, see this post: http://www.godairyfree.org/news/march-recipe-madness-contest

Special Diet Notes & Options: Vegan Vichyssoise

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian. Just be sure to select the margarine and vegetable stock to suit your dietary needs.

Vegan Vichyssoise
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
Instructions
  1. Trim off the green tops of the leeks and slice lengthwise. Wash leeks making sue to clean in between the layers and slice thinly, discarding ends.
  2. In a saucepan over medium low heat melt the margarine. Add the leeks and cook, stirring frequently for about 10 minutes or until leeks have become tender.
  3. Add potatoes and stock, bring to a boil. Reduce heat to low and cover pot, simmering for 30 minutes until potatoes are tender. Allow to cool a bit and puree in a vitamix or blender.
  4. Add milk, salt, and pepper and blend to mix.
  5. Allow soup to chill before serving. Top with chopped or whole chives.
 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

2 Comments

  1. This soup a as amazing! I used canned coconut milk and blended with an immersion blender. We enjoyed this soup hot and cold!

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