Wednesday, November 26, 2014

Vegan Recipe: Potato and Leek Soup with Basil Oil

I love soup! Do you? Of course you do, you're not crazy. I don't mean to brag, but this soup is really good. Pair it with some crusty bread and a light salad...or do whatever you want. I'm not the boss of you.

Potato and Leek Soup : rootedvegan.com
My family really loves this soup. There are no chunks so the texture-fearing children in your life will probably find this acceptable as well.

2 T vegan margarine
3 stalks chopped leeks, soaked in water, loosely separated and drained
4-6 cloves finely chopped on pressed garlic
3 T dry white wine (omit for gluten free version)
3 medium russet potatoes, peeled and thinly sliced
4 c vegetable stock
1/4 tsp fine grind sea salt
* Basil oil for garnish (1/2 c cleaned basil, large stems removed + 1/3 c extra virgin olive oil. Whirl in blender until fully incorporated.)

Potato and Leek Soup : rootedvegan.com

1. In a medium soup pot over medium high heat melt the vegan margarine. Add the leaks, olive oil, and garlic. Sweat it out for a about 7 minutes. Stirring occasionally.
2. Add the white wine and cook for another minute.
3. Add the potatoes, broth, and salt. Lower heat to a simmer and cover. Let it go for half an hour or until the potatoes are tender.
4. Pull out your blender and blend all of the soup, in batches (remember to cover and not to overfill the blender or you will burn yourself), until all of the soup is creamy and smooth.
5. Return to pot and let it warm back up. Serve hot with a little swirl of the basil oil. Enjoy!

Potato and Leek Soup : rootedvegan.com

Serves 4-6

~Maria Rose

1 comment:

Sarah Purdy said...

Mmmm! I love potato leek soup!

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