A hearty soup without animal products but still full of rich flavor. Sauteing before slow cooking brings out the flavor of seemingly simple ingredients.

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Recipe Summary

prep:
20 mins
cook:
3 hrs 40 mins
total:
4 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on the Saute function on your slow cooker. Heat vegan butter and olive oil. Add leeks, onion, carrot, and mushrooms. Cook and stir until leeks and onions are translucent and softened, carrots have softened, and minced mushrooms have liquefied, about 7 minutes. Add potatoes and vegetable broth; mix well. Mix 1 tablespoon of the oat milk with potato starch to create a slurry and stir it into the soup.

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  • Heat remaining oat milk in a microwave-safe bowl in the microwave until hot, about 30 seconds. Pour it into the soup and season with salt and pepper. Turn off Saute function.

  • Cook in the slow cooker on Low for 6 hours or on High for 3 1/2 hours. Stir soup before serving.

Cook's Notes:

If your slow cooker does not have a saute function, saute the ingredients in a skillet and then transfer to the slow cooker to proceed. Do not skip the saute method. It is vital in creating a robust and rich flavor.

If you don't want to use oat milk, use any unsweetened, neutral-flavored, full-bodied vegan milk. Rice milk is not a good substitute. Flax milk would be a good substitute.

Nutrition Facts

251 calories; protein 3.6g; carbohydrates 35.7g; fat 11g; sodium 200mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2019
One on my favourite soups loved it! Sorry it got eaten straight away so no photo:-) Read More
(1)

Most helpful critical review

Rating: 3 stars
01/09/2020
Lacking any real flavor. Nothing special. Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/30/2019
One on my favourite soups loved it! Sorry it got eaten straight away so no photo:-) Read More
(1)
Rating: 5 stars
09/03/2020
Delicious! I made a couple modifications: no mushrooms, added celery and a clove of garlic to the onion/leek/carrot sautee step. I didn't have potato starch so I substituted with gluten-free flour and added a heaping tsp of Old Bay seasoning for a bit of extra flavour. Read More
Rating: 4 stars
10/26/2020
Good, but a little oily. Next time I will cut the oil and butter amounts in half. I also added thyme and celery salt for more flavor. Read More
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Rating: 3 stars
01/08/2020
Lacking any real flavor. Nothing special. Read More
Rating: 4 stars
01/08/2020
I will make this again. The only thing I changed was I didn t have potato starch so I left that out. It was very good. Next time I will add some thyme and celery seed. Read More
Rating: 2 stars
09/08/2020
Its not flavorful Read More
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