This is a yummy soothing comforting soup! It can be served chunky or blended in the food processor.
You can play with it and add more veggies depending on what you have seasonally/locally. I was lucky enough to have a batch of potatoes locally grown at a friend's home.
It is a very rich soup (starchy) so a small serving will do with a large green salad and other light sides.
Ingredients:
Prep all the veggies as suggested. You can cook this in a regular pot, although I much prefer in my pressure cooker because it is much faster.
In your pot heat the coconut oil and add onions, carrots, celery and garlic. cook until softened.
Add leeks and stir for a couple of minutes. Add potatoes and broth. add spices and greens. Seal your pressure cooker or cover you pot and let cook (in a pressure cooker for about 20 minutes on med/high. Release pressure with cold water method. In a regular pot cook until potatoes start breaking.
Remember you can serve this chunky or blended.
Add the olive oil, nutritional yeast and parsley if you choose to. You can add vegan cheese or any other garnish you can think of! We like it a little spicy so we add extra chili flakes!
Buon Appetito!
*If you'd like to sign up for the e-mailing list, please enter your email in the box at the top right corner of the page or contact me at: faulkdickerson@gmail.com :)
- 10 small/medium potatoes (cubed)
- 2 large leeks (sliced and washed well)
- 1 large onion (diced)
- 1 whole heart of celery (chopped)
- 2 large carrots (shredded/grated)
- 1 bag of organic baby greens or any other greens you have
- 3 large garlic cloves (crushed)
- vegetable broth enough to cover the veggies
- salt/pepper
- chili flakes
- thyme (1 - 2 TBSP)
- dill (1 TBS)
- bay leaves (as many as you like)
- coconut oil (for cooking)
- extra virgin olive oil (to drizzle over soup when serving)
- nutritional yeast (optional - to sprinkle on soup)
- chopped parsley (optional - for garnish)
Directions:
Prep all the veggies as suggested. You can cook this in a regular pot, although I much prefer in my pressure cooker because it is much faster.
In your pot heat the coconut oil and add onions, carrots, celery and garlic. cook until softened.
Add leeks and stir for a couple of minutes. Add potatoes and broth. add spices and greens. Seal your pressure cooker or cover you pot and let cook (in a pressure cooker for about 20 minutes on med/high. Release pressure with cold water method. In a regular pot cook until potatoes start breaking.
Remember you can serve this chunky or blended.
Add the olive oil, nutritional yeast and parsley if you choose to. You can add vegan cheese or any other garnish you can think of! We like it a little spicy so we add extra chili flakes!
Buon Appetito!
*If you'd like to sign up for the e-mailing list, please enter your email in the box at the top right corner of the page or contact me at: faulkdickerson@gmail.com :)
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