As a German I am convinced, that the German cuisine is one of THE best. I have been to quite a few countries now and lived there in host families. With this being said, you can already expect, that this leek and cheese soup is going to be super flavorful! It is made quickly, and not much can go wrong (unless you´re burning the whole kitchen down 😀 ) It´s nutrient and protein packed – which makes it along a piece of bread a perfectly balanced meal.
- you need two sticks leek (one for the creamy leek and cheese soup and one for the topping)
- one onion to add flavour
- some salt, pepper, some nutmeg, oil and flour
- yeast flakes for the “cheese” taste
- 1/2 cup (70g) cashews – they will make the soup super creamy and also add a moderate amount of healthy fat.
- soak them over night: cover them with water in a bowl
- or boil them for ten minutes just before making the soup
- for the toppings – which I highly recommend to prepare as well, you will need roasted onions and some vegan mince. I guess you can find this in the most grocery stores by now, either packed, soy or pea protein granulate.
- packed: prepare as instructed on the package – usually you have to fry it beforehand in some oil
- granulate – soak it in some broth before frying it
- for non-vegans: Use meat.
- if you can not find vegan mince, opt for brown cooked lentils. 🙂
why this leek and cheese soup is nourishing your body
Leek is high in antioxidant vitamins such as Vitamin A, C, E and B6. With other words it protects your cells and boosts your immune-system. And bonus: Leek contains natural prebiotics, which are the good type of bacteria that thrive in the digestive tract. Nutritional yeast is a must have in every vegan (and vegetarian kitchen), as it is a real vitamin and mineral booster – including Vitamin B 😉 Overall this leek and cheese soup is a real immune-booster, which is flavourful and nourishing, perfect for the colder seasons.
quick and easy leek and cheese soup (vegan)Course: dinnerCuisine: GermanDifficulty: easy
2 sticks of leek, rinsed and cut into rings
1 onion, peeled and diced up
1 tbsp oil (olive or coconut)
1 tbsp flour
a pinch of salt, pepper, and nutmeg
750ml vegetable broth
1/2 cup cashews (70g) (soaked or cooked, see under the ingredients above
2 tbsp yeast flakes
- for the vegan mince
1 tbsp oil
50 g of dry vegan mince granulate or any other option you have on hand
4 tbsp fried onions
salt, pepper, paprica powder to taste
- rinse and cut the leek, peel and dice up the onion
- heat up some oil in a deep pan
- add the onion and the leek, fry for approx. 5 minutes, if it sticks to the pan, pour some water in and lower the heat – keep stirring gently
- take out half of the mixture to use it later for the topping
- add 1, tbsp of flour, salt, pepper and nutmeg to the pan: Give it a good stirr and add the vegetable broth as well as the soaked cashews. Cover it with a lid and let it simmer it for another 10 minutes.
- in the mean while prepare the mince. If you´re using dry granulate, soak it shortly in some salt water or broth. If you don´t have vegan mince on hand, just use cooked brown lentils. Heat up some oil in a pan, add the mince, fry for 2 minutes, than add the onion and spices
- back to the soup: Fill everything in a blender (make sure it´s heat-proof!), add the yeast flakes and puree it, until it is a creamy soup. Then taste with salt and pepper
- if needed pour the soup back in the pot and heat it up – then serve with the mince and the rest of the leek.
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Last but not least:
If you´re trying this German leek and cheese soup, please leave a comment and review. Share it in you IG story, or send me a message. I´d love to connect with you! When there are any questions open regarding to this recipe, please let me know, so I can help you out.
Thank you for reading this blog post! I hope you like this very nourishing and comforting soup!