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Potato Leek Soup with Coffee Pudding

moka coffee pot
This vegan Potato Leek Soup pairs silky vegetables with a daring coffee pudding dessert. Comfort meets caffeine in a unique fusion.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 220 kcal

Ingredients
  

  • 4 cups vegetable broth
  • 3 large potatoes peeled and diced
  • 2 medium leeks cleaned and sliced
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • For coffee pudding:
  • 1 cup plant-based milk oat or almond
  • 1/4 cup brewed strong coffee
  • 3 tbsp maple syrup or sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Sauté onions, garlic, and leeks until soft and fragrant.
  • Add diced potatoes and stir for a couple of minutes.
  • Pour in vegetable broth, bring to a boil, then reduce heat.
  • Simmer until potatoes are tender, about 30 minutes.
  • Blend soup until silky smooth using a blender or immersion blender.
  • Season with salt and pepper to taste.
  • For pudding, whisk cornstarch into a little plant milk.
  • Heat remaining plant milk, coffee, and sweetener in a saucepan.
  • Slowly add cornstarch mix while stirring until thickened, then add vanilla.
  • Serve soup hot, followed by a cheeky scoop of coffee pudding.

Notes

Nutritional Information (per serving)
Calories: 220
Total Fat: 3.5g
Saturated Fat: 0.4g
Carbohydrates: 40g
Fiber: 5g
Protein: 6g
Vitamins and Minerals (per serving)
Vitamin A: 18%
Calcium: 10%
Iron: 14%
Vitamin C: 12%
Magnesium: 9%
Additional Notes
Add a pinch of smoked paprika for smoky depth or a drizzle of coconut cream on soup. Sprinkle cinnamon on pudding for extra warmth. Play with flavors, stay vegan, stay sassy!