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Ingredients
0 servings
Instructions
Step 1
Serve with
Step 2
1. Melt the vegan butter in a large pot on medium heat. Add in the leeks and sauté for 3-5 minutes or until they become tender.
Step 3
2. Add in the minced garlic and thyme and cook for 1-2 minutes or until fragrant. Season with salt & pepper.
Step 4
3. Add in the potatoes and mix well. Cook for 2 minutes and then add in the broth to cover. Lower the heat to medium low, cover the pot and cook for 20-25 minutes or until the potatoes are soft.
Step 5
4. Blend about 1/3 of the soup with either an immersion or regular blender. Add in the chopped cabbage and stir well.
Step 6
5. Cook uncovered stirring occasionally for 10 minutes or until the cabbage is tender. Add in the plant milk and heat through.
Step 7
6. Serve with crumbled vegan bacon and enjoy!
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