50+ Flavorful Holiday Vegan Soup Recipes for the Plant-Based Meals

The holiday season is a time for warmth, gathering, and, of course, indulging in delicious meals that bring comfort and joy.

But for those following a vegan lifestyle or simply looking to add more plant-based options to their table, finding satisfying and festive dishes can be a challenge.

Whether you’re planning a cozy winter dinner, preparing for a large holiday feast, or just craving something hearty to enjoy by the fire, vegan soups are the perfect answer.

With the right combination of seasonal vegetables, rich broths, and aromatic spices, these soups are sure to impress even the most traditional guests.

From creamy butternut squash to hearty lentil stews, there are endless possibilities to explore.

We’ve curated 50+ holiday vegan soup recipes that are perfect for any occasion, from Christmas to New Year’s Eve.

These recipes are not only delicious but also nourishing, making them an ideal choice for anyone looking to add more plant-based meals to their celebrations.

So grab your soup pot and get ready to discover flavorful, festive vegan soups that will make your holiday season even more memorable!

50+ Flavorful Holiday Vegan Soup Recipes for the Plant-Based Meals

With the holidays just around the corner, it’s time to start thinking about meals that can bring people together.

Vegan soups provide the perfect opportunity to offer something warm, comforting, and satisfying while catering to a variety of dietary preferences.

Whether you’re hosting a holiday dinner, attending a potluck, or simply enjoying a quiet evening at home, these 50+ holiday vegan soup recipes will ensure that your celebration is both delicious and inclusive.

Each recipe is a celebration of seasonal ingredients, showcasing the rich flavors and diverse textures that plant-based dishes have to offer.

From creamy purées to chunky stews, there’s a vegan soup for every palate.

So, why not make this holiday season a little greener and a lot tastier by adding some of these delightful vegan soups to your holiday table?

Creamy Butternut Squash and Coconut Soup

This creamy and rich soup combines the natural sweetness of butternut squash with the smooth texture of coconut milk. Perfect for a cozy holiday gathering, this vegan soup is a festive addition to any meal, offering both comfort and flavor. It’s easy to make and can be prepared ahead of time for convenience during the busy holiday season.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon chili flakes (optional)
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley, for garnish

Method:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the cumin, cinnamon, nutmeg, and chili flakes, and cook for an additional 1 minute until fragrant.
3. Stir in the butternut squash cubes, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the squash is tender.
4. Use an immersion blender to blend the soup until smooth and creamy. (Alternatively, transfer the soup in batches to a blender.)
5. Season with salt and pepper to taste.
6. Serve the soup in bowls, garnished with fresh parsley.

This creamy butternut squash and coconut soup has a lovely balance of warmth and sweetness, which makes it an ideal choice for a holiday meal. Its rich, velvety texture offers a satisfying depth of flavor, and the coconut milk adds a touch of tropical indulgence. This soup is not only nourishing but also vegan-friendly, making it perfect for everyone to enjoy during the holidays.

Roasted Tomato and Red Pepper Soup

A rich and tangy vegan soup that’s simple to prepare and bursting with fresh, roasted flavors. This roasted tomato and red pepper soup is an elegant, crowd-pleasing dish that pairs wonderfully with a slice of toasted sourdough bread or vegan grilled cheese. The combination of roasted vegetables brings out the natural sweetness, making it a perfect choice for a light holiday appetizer.

Ingredients:

• 6 large tomatoes, halved
• 2 red bell peppers, halved and seeds removed
• 1 onion, peeled and quartered
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon balsamic vinegar
• Fresh basil leaves, for garnish

Method:

1. Preheat the oven to 400°F (200°C). Place the tomatoes, red peppers, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
2. Roast in the oven for 30-35 minutes, until the vegetables are tender and slightly charred.
3. Allow the vegetables to cool for a few minutes, then peel the garlic and discard the skins.
4. Transfer the roasted vegetables to a blender or large pot, along with the vegetable broth, oregano, and balsamic vinegar. Blend until smooth or use an immersion blender.
5. Adjust seasoning to taste, adding more salt, pepper, or balsamic vinegar if needed.
6. Serve the soup hot, garnished with fresh basil leaves.

This roasted tomato and red pepper soup is the perfect combination of savory and slightly sweet, making it a great addition to any holiday spread. The slow roasting process deepens the flavors of the tomatoes and peppers, while the garlic adds a subtle richness. This soup is light but hearty enough to satisfy, and it’s a vegan-friendly option everyone can enjoy.

Mushroom and Barley Soup

This earthy and satisfying vegan mushroom and barley soup is a hearty dish that brings warmth and depth to your holiday table. The combination of tender mushrooms, chewy barley, and a savory broth creates a rich, comforting bowl that’s full of flavor. Perfect for serving as a starter or a light main course during holiday meals.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups mushrooms, sliced (button or cremini)
• 1/2 cup barley
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon soy sauce (or tamari for gluten-free)
• Salt and pepper to taste
• Fresh parsley, for garnish

Method:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
2. Stir in the mushrooms and cook for an additional 5-7 minutes until they release their moisture and begin to brown.
3. Add the barley, vegetable broth, thyme, rosemary, and soy sauce to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, or until the barley is tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This mushroom and barley soup is a true winter delight, perfect for a comforting holiday meal. The mushrooms lend an earthy, umami-packed flavor, while the barley adds a chewy, satisfying texture. The savory broth ties everything together, creating a rich and filling dish that is sure to please vegan and non-vegan guests alike. Its heartiness makes it ideal for colder months, while its clean, wholesome ingredients ensure it’s a nourishing choice for any occasion.

Spiced Sweet Potato and Lentil Soup

A warming and hearty soup perfect for the holiday season, this spiced sweet potato and lentil soup is a nourishing dish with a beautiful balance of flavors. The earthy lentils and sweet potatoes are complemented by warm spices like cumin and turmeric, making it a comforting and satisfying choice for holiday meals.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper (optional)
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro, for garnish

Method:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the cumin, turmeric, cinnamon, and cayenne pepper (if using) and cook for another minute until fragrant.
3. Stir in the sweet potatoes, red lentils, vegetable broth, and coconut milk. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, until the sweet potatoes are tender and the lentils are cooked through.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches. If the soup is too thick, add a little more vegetable broth to reach your desired consistency.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This spiced sweet potato and lentil soup offers a rich, creamy texture with the earthy sweetness of sweet potatoes and the protein-packed lentils. The warming spices make it the perfect vegan option for your holiday table, creating a festive and flavorful dish that’s easy to prepare and a crowd favorite.

Carrot, Ginger, and Coconut Soup

This vibrant and aromatic vegan carrot, ginger, and coconut soup combines the sweetness of carrots with the warmth of fresh ginger and the richness of coconut milk. It’s a light yet flavorful dish that’s perfect as an appetizer or main course during the holiday season.

Ingredients:

• 6 medium carrots, peeled and chopped
• 1 tablespoon fresh ginger, grated
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Lime wedges, for serving

Method:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, and sauté for 5-7 minutes until the onion softens.
2. Stir in the carrots, cumin, and turmeric, and cook for 2 minutes to let the spices bloom.
3. Add the vegetable broth and bring to a boil. Lower the heat and simmer for 20-25 minutes until the carrots are tender.
4. Stir in the coconut milk and blend the soup using an immersion blender until smooth. (Alternatively, blend in batches in a countertop blender.)
5. Season with salt and pepper to taste.
6. Serve the soup hot with a squeeze of lime juice.

This carrot, ginger, and coconut soup is a delicious fusion of flavors, with the creamy coconut milk and vibrant ginger adding depth to the sweet carrots. It’s a perfect light yet satisfying choice for a holiday meal, offering a refreshing contrast to heavier dishes, and the lime brings a zesty kick that elevates the entire experience.

Roasted Cauliflower and Leek Soup

This roasted cauliflower and leek soup is a rich and creamy vegan soup with a slight smoky flavor from the roasted cauliflower. The leeks bring a mild, sweet onion taste that pairs beautifully with the cauliflower, making it a comforting and elegant addition to any holiday menu.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 leeks, cleaned and sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh thyme, for garnish

Method:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil and season with salt and pepper. Spread the cauliflower on a baking sheet in a single layer and roast for 25-30 minutes, until tender and slightly browned.
2. While the cauliflower is roasting, heat the remaining olive oil in a large pot over medium heat. Add the leeks, onion, and garlic, and sauté for 7-10 minutes until softened.
3. Add the roasted cauliflower to the pot along with the vegetable broth, almond milk, and dried thyme. Bring the soup to a boil, then lower the heat and simmer for 10-15 minutes.
4. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh thyme.

This roasted cauliflower and leek soup is perfect for the holiday season, with its velvety texture and the subtle smoky flavor of the roasted cauliflower. It’s a sophisticated yet simple vegan dish that can serve as both a starter or main course, offering comfort and elegance with every spoonful.

Vegan Potato and Leek Soup

This classic vegan potato and leek soup is creamy, hearty, and perfect for the holidays. The tender potatoes and leeks create a rich base, while the addition of fresh herbs brings out the natural flavors. It’s a delicious, filling soup that can be enjoyed by all, whether as a starter or as part of the main meal.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives, for garnish

Method:

1. Heat the olive oil in a large pot over medium heat. Add the onion, leeks, and garlic, and sauté until softened, about 7-10 minutes.
2. Add the diced potatoes, vegetable broth, and dried thyme. Bring to a boil, then reduce the heat and simmer for 25-30 minutes until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth and creamy. (Alternatively, transfer in batches to a blender.)
4. Stir in the almond milk, and season with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh chives.

This vegan potato and leek soup is the epitome of comfort food, with its creamy texture and the mild sweetness of the leeks complementing the earthiness of the potatoes. It’s a simple yet elegant soup that can be made in advance, making it a perfect addition to any holiday gathering.

Vegan Mushroom and Wild Rice Soup

This vegan mushroom and wild rice soup is a rich, savory dish that combines the earthiness of mushrooms with the hearty texture of wild rice. It’s an ideal soup for the holidays, providing a satisfying and filling option that is both nutritious and flavorful.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1 cup wild rice, rinsed
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• Salt to taste
• Fresh parsley, for garnish

Method:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the mushrooms and cook until they release their moisture and become tender, about 8 minutes.
3. Stir in the wild rice, vegetable broth, and dried thyme. Bring the soup to a boil, then lower the heat and simmer for 30-40 minutes, until the rice is tender.
4. Add the coconut milk and stir to combine. Simmer for an additional 5 minutes to heat through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This mushroom and wild rice soup is perfect for holiday dinners, providing a rich, earthy flavor from the mushrooms paired with the nutty wild rice. The coconut milk adds a creamy finish, making it a comforting and satisfying vegan option that will delight your guests.

Vegan Butternut Squash and Apple Soup

A sweet and savory soup that brings together the natural sweetness of roasted butternut squash and apples with the depth of aromatics like garlic and ginger. This vibrant, velvety soup is ideal for the colder months, making it a delightful addition to your holiday table.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples (Granny Smith or Gala), peeled and chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh sage or thyme, for garnish

Method:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash and chopped apples with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, heat a bit of olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5-7 minutes.
3. Add the roasted squash and apples to the pot, along with the ground ginger and vegetable broth. Bring the mixture to a boil, then reduce to a simmer for 10-15 minutes.
4. Blend the soup until smooth using an immersion blender, or transfer in batches to a blender.
5. Stir in the coconut milk for creaminess and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh sage or thyme.

This butternut squash and apple soup is the perfect combination of sweet and savory flavors. The roasting brings out the natural sweetness of the squash and apples, while the ginger adds a subtle warmth that makes it a cozy, satisfying vegan choice for the holidays.

Vegan Roasted Tomato and Basil Soup

This classic vegan roasted tomato and basil soup is a comforting and vibrant dish that can be enjoyed throughout the holiday season. Roasting the tomatoes intensifies their flavor, and the fresh basil adds a burst of freshness to the rich, savory soup.

Ingredients:

• 6 ripe tomatoes, quartered
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Vegan cream (optional), for drizzling

Method:

1. Preheat the oven to 400°F (200°C). Toss the quartered tomatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, until the tomatoes are soft and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5-7 minutes.
3. Add the roasted tomatoes, vegetable broth, basil, and oregano to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes to meld the flavors.
4. Blend the soup until smooth using an immersion blender or transfer in batches to a countertop blender.
5. Season with salt and pepper to taste.
6. Serve hot, optionally drizzled with vegan cream and extra fresh basil.

This roasted tomato and basil soup is a rich, flavorful dish with a deep, roasted tomato taste and the brightness of fresh basil. It’s a perfect option for those seeking a light yet comforting vegan soup during the holiday season.

Vegan Kale and White Bean Soup

This hearty vegan kale and white bean soup is filled with nutrients and flavors, combining the earthiness of kale with the creamy texture of white beans. It’s a filling and satisfying soup, perfect for a cozy holiday meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 bunch kale, stems removed and chopped
• 1 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh lemon juice, for serving

Method:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5-7 minutes.
2. Stir in the white beans, vegetable broth, kale, rosemary, and red pepper flakes (if using). Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes until the kale is tender.
3. Season with salt and pepper to taste.
4. Serve the soup hot with a squeeze of fresh lemon juice.

This vegan kale and white bean soup is full of rich flavors and is packed with nutrients from the beans and kale. The rosemary and red pepper flakes bring a warm, savory depth to the soup, making it the perfect dish for holiday gatherings or a comforting meal on a chilly day.

Vegan Carrot Ginger Soup

This vibrant and flavorful carrot ginger soup is a perfect addition to your holiday spread. The natural sweetness of carrots is complemented by the zesty, spicy kick of fresh ginger, making it a warming, invigorating choice for any holiday table.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cups carrots, peeled and chopped
• 1 tablespoon fresh ginger, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1/2 cup coconut milk
• Fresh cilantro, for garnish

Method:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the carrots and ginger to the pot, and sauté for 2-3 minutes until fragrant.
3. Stir in the vegetable broth and ground cumin, and bring to a boil. Lower the heat and simmer for 20-25 minutes, until the carrots are tender.
4. Use an immersion blender or transfer the soup in batches to a countertop blender, and blend until smooth.
5. Stir in the coconut milk and season with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This carrot ginger soup is a delightful blend of sweetness and spice. The coconut milk adds a creamy finish, making it both comforting and refreshing. The ginger provides a warm, zesty note that is perfect for the holiday season.

Vegan Sweet Potato and Coconut Soup

A rich, creamy soup combining the sweetness of roasted sweet potatoes with the tropical flavors of coconut. This vegan sweet potato and coconut soup is perfect for festive occasions, offering a silky texture and a balance of savory and sweet flavors.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro, for garnish

Method:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 25-30 minutes, until tender.
2. In a large pot, heat a bit of olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5-7 minutes.
3. Stir in the turmeric and cinnamon, cooking for 1 minute until fragrant.
4. Add the roasted sweet potatoes, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes to meld the flavors.
5. Blend the soup until smooth using an immersion blender or transfer in batches to a blender.
6. Adjust seasoning with salt and pepper, and serve hot, garnished with fresh cilantro.

This vegan sweet potato and coconut soup is rich, creamy, and wonderfully aromatic, with the perfect balance of sweetness from the potatoes and richness from the coconut milk. The spices add warmth and depth, making it a comforting choice for any holiday celebration.

Vegan Split Pea Soup

This hearty and nutritious split pea soup is a vegan twist on a classic, packed with vegetables and rich in protein. It’s a perfect option for those seeking a filling, comforting, and nutrient-dense soup for the holidays.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup dried split peas, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh parsley, for garnish

Method:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add the carrots and celery and cook for another 5 minutes, stirring occasionally.
3. Stir in the split peas, vegetable broth, dried thyme, and turmeric. Bring the mixture to a boil, then reduce the heat and simmer for 40-45 minutes, until the peas are tender.
4. Use a potato masher or immersion blender to mash the soup to your desired consistency—smooth or slightly chunky.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This vegan split pea soup is hearty and full of flavor, with the earthy split peas complementing the aromatic vegetables and spices. It’s a wholesome and filling dish, perfect for serving during the holidays, providing a satisfying meal that is both nutritious and comforting.

Vegan Cauliflower and Leek Soup

This creamy vegan cauliflower and leek soup is a light yet satisfying option for the holidays. The delicate flavors of cauliflower and leeks are enhanced by a touch of garlic and thyme, creating a velvety soup that is perfect for a holiday meal or appetizer.

Ingredients:

• 1 tablespoon olive oil
• 2 medium leeks, cleaned and chopped
• 2 cloves garlic, minced
• 1 medium cauliflower, cut into florets
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk
• Fresh chives, for garnish

Method:

1. Heat the olive oil in a large pot over medium heat. Add the leeks and garlic and sauté for 5-7 minutes, until softened and fragrant.
2. Add the cauliflower florets, vegetable broth, and thyme. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the cauliflower is tender.
3. Use an immersion blender or transfer the soup in batches to a blender and blend until smooth.
4. Stir in the almond milk and season with salt and pepper to taste.
5. Serve hot, garnished with fresh chives.

This vegan cauliflower and leek soup is light, creamy, and full of flavor. The cauliflower provides a mild sweetness, while the leeks add an onion-like richness. The addition of almond milk gives it a silky texture, making it a perfect vegan choice for a sophisticated holiday meal.

Note: More recipes​ are coming soon!