Description
A hearty soup without animal products but still full of rich flavor. Sauteing before slow cooking brings out the flavor of seemingly simple ingredients.
Ingredients
- ¼ cup vegan butter
- 3 tablespoons olive oil
- 2 large leeks, diced
- 1 yellow onion, minced
- 1 large carrot, diced
- 1 cup minced Pleurotus mushrooms (oyster mushrooms)
- 2 pounds potatoes, peeled and diced
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened oat milk, divided
- 1 tablespoon potato starch
- salt and ground black pepper to taste
Instructions
- Turn on the Sauté function on your slow cooker. Heat vegan butter and olive oil in the slow cooker. Add leeks
- onion
- carrot
- and mushrooms. Cook and stir until leeks and onions are translucent and softened
- carrots have softened
- and mushrooms have liquefied
- about 7 minutes. Add potatoes and vegetable broth; mix well. Mix 1 tablespoon oat milk with potato starch in a small bowl to create a slurry and stir it into soup.
- Place remaining oat milk in a microwave-safe bowl and heat in the microwave until hot
- about 30 seconds. Pour into soup and season with salt and pepper. Turn off the Sauté function.
- Cook on Low for 6 hours or High for 3 1/2 hours. Stir soup before serving.
Prep Time: 20 mins
Cook Time: 3 hrs 40 mins
Total Time: 4 hrs
Servings: 8