Leek Soup, vegan

This soup came from a happy accident. It has the texture of a creamy soup and tastes similar to French Onion soup. Be careful with salt. I find the Better Than Bullion paste very salty. I recommend that you do not salt the soup: instead, wait until the end to taste and add salt if needed.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Slice two inches of the old green part of the leeks. If there are any discolored layers, cut them off. Slice the remaining green part and white part into 1/4 inch wide slices. Put all sliced leeks in a large bowl and cover with cool water. Swirl around the leeks to remove the dirt and grit, then scoop out the veg into another large bowl and dump the water. You don't use it like a strainer. The grit will have collected at the bottom of the bowl, so lifting the veggies out allows for cleaner product. Repeat 2 more times or until the water is clear. This is the main work of the soup so it will take most of the time

Step 2

In instant pot, put the cleaned leeks, the bullion, quinoa, and water. It is best to use this order. Do not stir. Process at high pressure 11 min, then do a natural release for 10 min.

Step 3

Check the soup and spice levels and correct as needed. If soup is too think add a little water and use the saute feature to hear it through. Use an immersion blender to desired texture. Heat through (if needed) and serve. The quinoa will thicken, so add some water when you reheat the leftovers.