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    You are at:Home»Dairy-Free Recipes»Appetizers»Vegan Vichyssoise

    Vegan Vichyssoise

    4
    By Alisa Fleming on April 1, 2014 Appetizers, Dairy-Free Recipes, Soup

    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 Vichyssoise

    Like the traditional soup recipe, 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.”

    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.

    5.0 from 1 reviews
    Vegan Vichyssoise
     
    Print
    Prep time
    15 mins
    Cook time
    40 mins
    Total time
    55 mins
     
    Author: Tina Coopman
    Serves: 4
    Ingredients
    • 3 leeks
    • 2 tablespoons dairy-free margarine (such as Earth Balance soy-free)
    • 2 cups chopped potatoes
    • 2 cups vegetable stock
    • 1½ cups So Delicious Dairy Free Unsweetened Coconut Milk Beverage
    • ¾ teaspoon salt
    • Pepper, to taste
    • Chives, for garnish
    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.
    3.2.2310
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    4 Comments

    1. Fiona Melhuish on August 3, 2021 9:50 am

      So simple and so delicious 😋!

      Best Vichyssoise I have ever eaten!

      Thank you for the recipe.

      Reply
      • Alisa Fleming on August 3, 2021 10:52 am

        Glad you enjoyed it Fiona!

        Reply
    2. Samantha on January 24, 2015 10:43 pm

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

      Reply
      • Alisa Fleming on January 25, 2015 8:50 pm

        Awesome! So happy that the recipe worked out well for you Samantha!

        Reply

    Leave A Reply Cancel Reply

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