A hearty soup without animal products but still full of rich flavor. Sauteing before slow cooking brings out the flavor of seemingly simple ingredients.
Preparation Time
20 mins
Cooking Time
3 hr
Total Time
3 hr 20 mins
Calories
251 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Cook in the slow cooker on Low for 6 hours or on High for 3 1/2 hours. Stir soup before serving.
Ingredients
3 tablespoons olive oil
salt and ground black pepper to taste
1 large carrot, diced
1 yellow onion, minced
2 pounds potatoes, peeled and diced
1 tablespoon potato starch
4 cups low-sodium vegetable broth
¼ cup vegan butter
2 large leeks, diced
1 cup minced Pleurotus mushrooms (oyster mushrooms)
