Leek and Potato Soup

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leekandpotatoesoup

This simple soup is full of veggies, excellent vegan calories from complex starches like corn, potato and turnip. It goes great with a side of pita or dinner roll. Spice it up with sriracha if you like, or keep it herby and taste all the wonderful veggie goodness!

When I was a kid, I remember going to my grandmothers house for her bi-annual bonfire. It was a potluck and everyone brought something, but the centerpiece to the options was her huge pot of home made veggie stew that simmered on the stove. There were hand sized crock bowls and spoons next to the ladle. My cousins and I would come back for seconds, thirds and fourths of that amazing stew. We wanted her to write down her recipe for us, but it was always different. “Whatever veggies are in the fridge go in there” she said.

Maybe it is because I was a hungry teenager or maybe it was really that good tasting. Either way, I decided to start making more of my own vegan soups and write down everything I threw in there. Just incase I chanced upon something great.

2015-08-05 13.27.22

Leek and Potato Soup

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 2 hours, 15 minutes

Yield: Serves 4

Leek and Potato Soup

Ingredients

  • 2-3 Leeks, sliced
  • 1 1/2 cups pearled onions (or chopped regular onions)
  • 8 Kale leaves (tear the leaves off the spines and chop)
  • 5 cloves of garlic, minced
  • 1 medium turnip, cubed
  • 6 cups vegetable broth
  • 1 cup tomato sauce
  • 1/2 tsp fresh marjoram
  • 2 teaspoons fresh basil
  • 2 teaspoons dried herbs de province
  • 1 bay leaf
  • pepper to taste
  • salt to taste
  • 1 1/2 cups of white kidney beans (rinsed and drained)
  • Optional: cubed potatoes (gold or red)
  • 4 Tablespoons rice flour
  • 3 Tablespoons rice milk
  • 1 heaping Tablespoons Nutritional Yeast
  • 1 1/2 cups of frozen corn

Instructions

  1. In a large soup pot, saute the leeks, onion, kale, and garlic.
  2. Add the turnip, broth, tomatoe sauce, herbs and pepper. Bring to a rolling boil for 10 minutes then turn down to simmer.
  3. Cook for at least 1 1/2 hour on simmer, adding the optional potatoes 30 minutes in (bring back to a rolling boil for 15 minutes to cook the potatoes). Add the cooked kidney beans.
  4. Mix the rice flour, rice milk and nutritional yeast in a small dish, then pour this into the soup and stir.
  5. Add the corn 15 minutes before serving.
  6. This soup great served with a bit of spice like sriracha and a slice of bread.
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Ingredients:

  • 2-3 Leeks, sliced
  • 1 1/2 cups pearled onions (or chopped regular onions)
  • 8 Kale leaves (tear the leaves off the spines and chop)
  • 5 cloves of garlic, minced
  • 1 medium turnip, cubed
  • 6 cups vegetable broth
  • 1 cup tomato sauce
  • 1/2 tsp fresh marjoram
  • 2 teaspoons fresh basil
  • 2 teaspoons dried herbs de province
  • 1 bay leaf
  • pepper to taste
  • salt to taste
  • 1 1/2 cups of white kidney beans (rinsed and drained)
  • Optional: cubed potatoes (gold or red)
  • 4 Tablespoons rice flour
  • 3 Tablespoons rice milk
  • 1 heaping Tablespoons Nutritional Yeast
  • 1 1/2 cups of frozen corn

Directions:

  1. In a large soup pot, saute the leeks, onion, kale, and garlic.
  2. Add the turnip, broth, tomatoe sauce, herbs and pepper. Bring to a rolling boil for 10 minutes then turn down to simmer.
  3. Cook for at least 1 1/2 hour on simmer, adding the optional potatoes 30 minutes in (bring back to a rolling boil for 15 minutes to cook the potatoes). Add the cooked kidney beans.
  4. Mix the rice flour, rice milk and nutritional yeast in a small dish, then pour this into the soup and stir.
  5. Add the corn 15 minutes before serving.
  6. This soup great served with a bit of spice like sriracha and a slice of bread.

 

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