Vegan Japanese Winter Squash and Leek Soup
Take a chance on a different kind of vegetable soup! Gluten free, dairy free, lactose free, casein free, vegan, and delicious! Make with organic locally grown vegetables if possible. Serve warm with some gluten-free herb bread.
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Recipe Summary
Ingredients
8
Original recipe yields 8 servings
Directions
Cook's Notes:
Be forewarned, leeks are great at holding grit, as you'll discover when you slice it the long way!
Vegan margarine can be used in place of the oil if desired.
You can also puncture the squash a few times and put in the microwave on the 'baked potato' setting. Then slice it open in two, scrape out the seeds and fibers, and do it again until the flesh is soft.
Nutrition Facts
Per Serving:
203 calories; protein 4.4g; carbohydrates 35.3g; fat 5.8g; sodium 307.5mg.
Full Nutrition