This is based on Gemini recommendations to be vegan and low calorie.
To find a lower calorie and more nutritionally dense thickening agent, I saw notes about cauliflower sometimes being used for that purpose, and modified the recipe to include it.
Peel and then dice a low starch white potato. Need ~60g, about one small potato per serving.
Cut away the leaves and roots from a leek. Split down the middle through the long axis, then spread the segments and wash out the sediment. Cut into slices. Need ~80g, about one medium leek, per serving.
Add diced potatoes, sliced leeks, 1 cup frozen cauliflower, 1 cup of vegetable broth, 1/2 tsp of nutritional yeast, and 1/4 tsp salt, per serving, to a pot with a lid and bring to a simmer, then cook till all vegetables are tender, approximately 15-20min.
Blend the mixture in the pot till it is uniform, smooth, and creamy.
Season it to taste with white pepper and nutmeg, to taste, noting that when chilled the pepper and nutmeg will be less pungent then when hot.
Cool soup, then refrigerate for at least 2hrs before serving.
Prepare a garnish of 1tsp of fresh chives per serving.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Vegan Vichyssoise (Cold Leek and Potato Soup) recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
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Please consult with your doctor before making any changes to your diet.
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Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
