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Recipe: Vegan Fermented Leek and Avocado Vichyssoise

Vegan Vichyssoise

In this vegan vichyssoise, the classic cream-laden potato and leek soup is given more depth with gut-healthy, lacto-fermented leeks and creamy avocado. It’s perfect in small portions as a chilled first course or as a healthy entree that’s refreshing for hot days.

Dine At The Chef’s Table

Vegan Vichyssoise w/ Fermented Leek and Avocado

Serves: 6

  • 1 fermented leek — about 1/2 cup (see recipe below)
  • 4 tablespoons olive oil
  • 2 fresh leeks, trimmed and chopped
  • 3 small Yukon Gold potatoes, peeled and diced
  • 1 cup sauvignon blanc
  • 4 cups water
  • 1-2 small avocados
  • Salt
  • Black pepper
  • Watercress sprigs
To make the vegan vichyssoise:
  1. Strain fermented leeks (recipe below).
  2. Heat a large pot over high heat. Reduce heat to medium and add olive oil.
  3. After adding the oil, add fresh leeks and cook for about 2 minutes until soft. Stir occasionally to keep from browning.
  4. Add potatoes, fermented leek, and wine until reduced by half.
  5. Add water and simmer on low for about 30 minutes until leeks and potatoes are very tender. Then, chill until cool.
  6. Once chilled, puree the leek and potato mixture with the avocados to desired consistency. Soup should be a little thicker than cold cream and coat the back of a spoon. You may have to add more avocado to thicken or more water to thin.
  7. Salt to taste.
  8. Serve cold and garnish with fresh black pepper and watercress sprigs.

Lacto-Fermented Leeks


  • 1 leek, trimmed and chopped
  • 1 cup purified water
  • 1/2 tablespoon pickling salt*

*Pickling salt is pure sodium chloride, containing no anti-caking additives or iodine like table salt. These can make brine cloudy or turn pickles dark. Pickling salt also has finer granules, making it easier to dissolve in water. Read more about using pickling salt.

To ferment the leeks:

  1. Place leek in pint-sized glass jar.
  2. Next, make the brine. Heat water and salt until salt dissolves, then cool mixture to room temperature.
  3. Pour the cooled brine over leek and cover loosely.
  4. Set on the counter in a cool place away from direct sunlight for 2-3 days, stirring each day to prevent mold from forming on the top.
  5. The brine should become cloudy in 2-3 days depending on the temperature of the room. Once it’s cloudy and smells slightly sour, the leeks are ready to use.
  6. Use immediately or refrigerate for up to 4 months.


  1. I have never tried a soup like this, but I have tried many different fermented foods. This seems so interesting! It definitely seems like it takes some prep-work due to the length of time it takes for the leeks to ferment but it must be worth it. I usually ferment sauerkraut, onions and cucumbers, so I know the labor of love that goes into creating these fermented delights in my own home. Thank you for your article, your pictures are beautiful as well!

  2. Pingback: Smoked Carrot Vegan Lox Recipe

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