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Bowl of vegan leek and potato soup with white beans, greens and croutons

The Best Leek & Potato Soup with White Beans & Greens (vegan, high-protein)

A hearty, protein- and fibre-packed twist on classic leek and potato soup! It's creamy, comforting, and full of plenty of flavour. This soup is perfect for batch cooking, a nourishing lunch, or a warming dinner throughout the cooler months.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 525
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 tbsp olive oil
  • 2 large leeks trimmed, cleaned & sliced (~300g)
  • 1/2 white onion diced
  • 4 garlic cloves minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 450 g potatoes diced small (skin on)
  • 2 tins cannellini beans drained & rinsed
  • 1 litre vegetable broth
  • 1 cup soy milk
  • 150 g cavolo nero stems removed & finely chopped
  • 1/2 cup nutritional yeast
  • 1/2 lemon juiced
  • Salt & pepper to taste
For the croutons
  • 1 large slice wholemeal or gluten-free sourdough chopped into small cubes (or two smaller slices)
  • 2 tbsp olive oil
  • Pinch of salt & pepper
To garnish
  • Chopped parsley
  • Extra black pepper
  • Drizzle of olive oil

Method
 

  1. Heat olive oil in a large pot over medium heat. Add leeks and onion, sauté for ~8 minutes until softened.
  2. Add garlic, cook 1 more minute. Mix in smoked paprika, thyme, and potatoes. Add vegetable broth and beans, cover, and simmer 12–15 minutes until potatoes are tender.
  3. Remove lid and use a stick blender to blend about half of the soup for a creamy texture.
  4. Add cavolo nero and soy milk, cook for 5–6 more minutes.
  5. Meanwhile, heat olive oil in a pan, add bread cubes, and cook until golden and crispy. Season with salt and pepper.
  6. Turn off heat for the soup, stir in nutritional yeast, lemon juice, and adjust seasoning with salt and pepper.
  7. Serve hot, topped with croutons, parsley, black pepper, and a drizzle of olive oil.

Notes

  • Use skin-on potatoes for extra fibre and nutrients.
  • Adjust soy milk to reach desired creaminess.
  • Cavolo nero can be swapped with kale or spinach if preferred.
  • Croutons can be toasted in the oven at 180°C for 8–10 minutes if you prefer oven-baked.
  • This soup keeps well in the fridge for 3–4 days or can be frozen for up to 2 months. Reheat gently on the stove.
Nutrition per serving
  • 25g protein
  • 19g fibre
  • 525 kcal