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Tuesday, July 19, 2016

Vegan Creamy Leek & Potato Soup

I never really used to be a soup person. I mean, I like soup but did not have it everyday. Since I gave up all animal products, I have it a lot now. Several times a week. This soup is one of my favorites. It's creamy, delicious and so good for you. Soup is good for your digestive system too. 

When you read the ingredient list you might think it's oniony but it's not. Even though leeks are huge and look like a gigantic scallion, they are mild in flavor and super tasty in this soup. Check out these great benefits of leeks. 

Another ingredient that might be new to you is miso. It is a fermented soy bean paste and adds super great flavor to soup. There are several kinds of miso but the one I am using in this soup is White.  The benefits of miso are terrifical. Two of them are aids in weight loss and lowers your blood pressure. Here is a list for you to check out.

This soup is super easy to make and only takes about 30 to 45 minutes to make. Here is what you will need.

1 large onion chopped
1 leek chopped and cleaned
3 cups of chopped gold yukon potatoes
3 cups of filtered water
1 cup of unsweetened almond or soy milk
2 tbsps white miso paste
pink himalayan salt
2 tbsps extra virgin olive oil

To clean your leek, slice it and put it in a bowl of water. Swish it around for a few minutes. All of the dirt will settle to the bottom. 

In a 2 quart soup pot, add the oil and onion. Let it cook for 2 - 3 minutes on a medium heat. Add two or three turns of salt. 
Add the leeks and cook for another 2 - 3 minutes and salt again. 
Add the potato. Cook another 3 minutes and add 3 turns of salt. 
Add the water and milk. 
Bring to a boil. Reduce heat, cover and let simmer until potatoes are tender. About 15 minutes. 
When the potatoes are tender, remove the soup from the heat. 
Add 2 tbsps of miso to a small bowl then add two ladles of the hot broth to the miso. DO NOT ADD THE MISO TO THE BOILING SOUP. It will kill the enzymes losing it's value. Stir the miso and broth until the miso is disolved into the broth. Once it's disolved, pour it back into the soup pot and stir. 

Into a blender, add 2 or 3 ladles of soup and blend until smooth and creamy. Be very careful because the soup is HOT. Once everything is smooth and creamy, pour into another bowl and continue blending the remaining soup. 

Give it a taste. You should not need to add anymore salt but if you do, you should do it while it's hot so it can dissolve into the soup. 


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