It’s easy to veganize this creamy, satisfying and filling soup.
Servings |
1 - 1/2 cups
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Calories | Cholesterol | Sat Fat | Carbs |
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254 | 0mg | 4g | 26g |
Recipe Footprint (for Recipe's Default # of Servings)
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7.3 | Water saved (gallons) [animal consumption only] |
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23.8 | Manure (pounds) not deposited into the environment |
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27.0 | Grains / feed (pounds) not consumed by animals |
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58.2 | Methane (gallons) not created by animals |
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712.6 | CO2 (pounds) not released into the atmosphere |
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.4 | Animal lives saved |
Recipe Chef | Pamela Kurp |
Prep Time | 30 minutes |
Cook Time | 1 hour |
Ingredients
- 3 leeks (white parts only, sliced)
- 1/4 C buttery spread
- 3 C potatoes (peeled and thinly sliced)
- 4 C vegetable broth
- 2 garlic cloves (minced)
- 1 C soy milk
- 4 oz cream cheese (soy plain)
- 1 C cheddar cheese (soy) (shredded)
- 3 Tbsp parsley (fresh) (chopped)
- 1 Tbsp dill weed (dried)
- 1/2 tsp salt
- 1/2 tsp black pepper
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a small pan, saute the first two ingredients for approximately 20 minutes or until the leeks are tender.
- In a large pan, combine the potatoes, broth and garlic; bring to a boil and then simmer for 30 minutes.
- In a blender, puree the leeks and potato broth (in batches).
- Pour the puree back into the large pan; add the remaining ingredients and cook until heated through (but not to boiling).
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