Google+
Chefs Catalog

Recipe: Leek and Potato Soup

Home Forums BGVebruary 28 Day Vegan Challenge Recipe: Leek and Potato Soup

This topic contains 0 replies, has 1 voice, and was last updated by  Deb 2 years, 10 months ago.

Viewing 1 post (of 1 total)
  • Author
    Posts
  • #2290

    Deb
    Keymaster

    Serves 4-6

    4 small leeks (or 4 cups of leeks), thoroughly cleaned and chopped (the smaller the leek you get, the better the texture and flavor)
    1 small red onion (peeled and cut in half)
    6-8 cloves of garlic
    1 cup baby carrots (or a cup of diced carrot)
    1 cup chopped celery
    1 head of cauliflower, roughly chopped
    2 large yukon gold potatoes, or 3 average-sized ones (roughly chopped)
    2 cups veggie broth
    3 cups almond or soy milk
    1/2 to 3/4 tsp Himalayan pink salt (to taste)
    chives or scallions to garnish
    salt and fresh ground black pepper to taste

    Get out a large soup pot. The largest one you have! Heat 1 tsp of oil (or spray with cooking spray) over medium heat. Add the leek, onion halves, garlic, carrots and celery. Cook over medium heat until the leeks begin to brown (about 5 minutes). Add the cauliflower, potatoes and 1 cup of broth. Cover and cook until all the veggies are very tender.

    Now, this is the tricky part, because the soup is HOT! But you’ll want to put portions of soup in your blender and puree until smooth. If it needs a little help getting smooth, add the rest of the broth as you puree. The finished mixture should be the texture of very loose mashed potatoes. Lower the heat to a simmer and put the soup back in the pot. Add all the plant milk and the salt. Return to a uniform warmness, but not to boiling.

    Garnish with chives or scallions, add salt and pepper to taste.

    Attachments:
    You must be logged in to view attached files.
Viewing 1 post (of 1 total)

You must be logged in to reply to this topic.