Cozy Potato Leek Soup

When it gets cold outside as winter finally makes its way down to Florida, all I want to do is eat soup. Largely, this is because eating soup is a great way to warm back up after spending time in the season, but that’s not the only reason. If you look at this desire based on Ayurveda, being that my primary Dosha is Vata, this actually makes a lot of sense!

Vata people thrive in a warm and moist climate (that’s why I love living in Florida so much), but when it starts to get cold outside, it can throw us off balance and have all sorts of negative effects on us physically, mentally and emotionally. So, if you naturally start to crave warm, cooked, moist foods around this time of year, it’s a pretty good sign that your Vata Dosha is well balanced.

Eating these kinds of foods helps to create that warm moist climate that Vatas love so much, internally. So, when the air becomes cold and dry, embrace your desire to eat more soup, it’s a great way to stay balanced through the fall and winter months. And even if you don’t like to eat soups and stews, if you know you have a lot of Vata in your prakriti or vikriti, then you should probably start.

So, in light of this beautiful Ayurvedic knowledge, today I’d like to share my recipe for Potato Leek soup. It’s super simple and it really hits the spot! So, gather these ingredients and give it a try!



5 Russet Potatoes

1 Leek

1 Small Sweet Onion

4 cups of Vegetable Broth

½ Cup of Nutritional Yeast Flakes

Juice of ½ a Lemon

2 Table Spoons of Coconut Cream (optional)



Set a pot of water to boil, then start peeling your potatoes and cutting them into large chunks.

Once the water is boiling, add in the potatoes and let them cook until soft.

Next, cut up your onion and your leek and sauté them together in vegan butter or olive oil.

Once the potatoes are cooked, drain the water. Then add the leeks and onions to the pot with the potatoes and cover with vegetable broth. Set the burner to low.

Next, use a handheld immersion blender and blend till smooth.

Add the yeast flakes and the lemon juice and continue blending until well incorporated.

You can use the coconut cream if you prefer a creamier soup but be aware that this will sweeten the soup slightly.

Add salt and pepper to taste, then serve and enjoy

Feel free to add more or less of each ingredient to make this soup to your liking.


By Alex Wilson

Alex Wilson is a writer, yoga teacher, Ayurveda Yoga Specialist, and the content manager here at

Alex Wilson, Anxious yogi

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