Refreshing Vegan Vichyssoise Recipe

Vegan vichyssoise is a treat. This recipe is a vegan version of the French cold classic summer soup. This soup is based on potato and leek, and it is freaking delicious. While the traditional recipe calls for butter, cream, and often chicken stock, this vegan recipe works by substituting these with soy cream, tasty vegetable stock, and a vegan butter substitute. This soup is light, simple and quick to make, and delicious!

I love having soups as a starter. While something like a delicious vegan beet soup or vegan tom kha soup works during the summer months as well, the vichyssoise is the perfect refreshing but still savory starter. It can brighten up the first warm days of spring or cool you down on a hot summer day. It is light but still filling. Let’s make ourselves some vegan vichyssoise!

Ingredients for making Vegan Vichyssoise:

• Leeks
• Potatoes
• Onion
• Garlic
• Vegan soy cream
• Vegetable stock
• Vegan butter substitute
• Lemon juice
• Bay Leaf
• Salt & pepper to season
• Optional: Croutons
• Optional: Chives
• Optional Extra-virgin olive oil

The main ingredients for this recipe are leeks and potatoes. I’d recommend going for starchy potatoes, which will give the soup a great consistency. Additionally, garlic and yellow onions will give this soup flavor. I like to use a mild vegan butter substitute for this soup, but you can replace this by olive oil as well. For seasoning, you will only need a bay leaf and salt and pepper. To make the soup extra creamy, we will include a soy cream. As condiments, I like adding croutons, chives, extra-virgin olive oil, and lemon juice.

How to make Vegan Vichyssoise:

Making the vegan vichyssoise is super easy. We will quickly prepare the vegetables and our vegetable stock. I’d recommend you try this recipe using my simple homemade vegetable stock recipe. It adds so much flavor, doesn’t need any special ingredients, and is ready in no time. Store-bought stock cubes are nothing like it!

Preparing the Ingredients:

With the vegetable stock sorted, we can prepare the other ingredients for this delicious soup. Peel the onion and potatoes and dice them. Next, discard the outer tough leaves of the leeks. Clean the leek well from any dirt before slicing it into thin rings. You can give the chopped leek a thorough wash under cold water to avoid any dirt or sand getting into your delicious vichyssoise.

Cooking the Vichyssoise:

Next, we can get cooking. Melt your vegan butter substitute in a pot, and sweat the onions on medium heat until turning translucent. We don’t want to get any color on them but to get them glassy. Add the garlic and cook for another minute. Next, add the potatoes and leek, and cover the ingredients with vegetable stock. Add the bay leaf and give the ingredients a first season with salt and pepper. Bring the soup to a simmer and let it cook for 30 minutes. Once the vegetables are turning nice and soft, blend the soup until silky smooth. Slowly add the soy cream while blending. Finally, check the soup for seasoning.

Serving Suggestions:

Vichyssoise is a traditional refreshing cold soup. So, serve this vegan vichyssoise chilled. I like garnishing it with fresh chives and a touch of fresh lemon juice. Also, a flavourful extra-virgin oil or this delicious parsley-infused herb oil makes delicious condiments. Lastly, I love adding some croutons.

I hope you like this vegan spin on vichyssoise. This flavourful cold soup is a treat for the first warm days of spring or during a hot summer day! Let me know what you think and enjoy!

Some Recipe Suggestions:

• Garlic rosemary beans
• Roasted tomato soup
• Wild garlic bread
• Pappa al pomodoro
• Vegan chickpea stew
• Pasta al pomodoro
• Panzanella salad

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