25 September 2012

Vegan Potato-Leek Soup

I have been in the mood for real food, lately. What I mean is food that I cook myself that is full of healthy stuff and no preservatives! With a baby, it is so easy, and sometimes necessary, to eat stuff that is made and ready to eat. But I am at the point where I am so done with it.

The last two nights, I put the kids to bed, and started cooking in my kitchen. You know, taking all my time to chop the veggies, not having to be afraid someone burns their fingers on the stove (thankfully, this has never happened, yet!), or listening to music or watching a TV show while cooking.

Tonight, I prepared my ingredients for my ice cream that I am making tomorrow. It's in the fridge and freezer and will be made tomorrow, and consumed on Thursday(wonder why?)!

Then I pulled out my leek and made this delicious potato-leek soup. It took me all together about an hour and a half - not too bad when I was able to watch my favorite show while washing and chopping and mixing and stirring. I tasted the soup and it is super delicious, so I decided I needed to share the recipe. Now if you know me, I have a problem with following recipes, so I used this one, but changed it. Here is what I (!) did:

3 leeks, all edible parts washed and cut into slices of your choice (it will be blended later, so I felt it didn't matter how big they were)
1 whole yellow onion, chopped
2 big yellow potatoes, peeled, cubed into small pieces
4 cups vegetable stock
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
3 teaspoons garlic
hand-full of parsley
hand-full of cilantro

1.) In a pot, heat up the oil.
2.) Add the leeks, onion, and salt; and saute for about five minutes.
3.) Add the garlic and stir well.
4.) Add the potatoes and vegetable stock, cover, and bring to a boil. Then let it simmer for about 20 minutes.
5.) Add the parsley and cilantro right before blending the soup. 
6.) Turn off the stove, and use a blender to blend the soup. I did this directly in the pot (it was big enough). (The recipe described to do it cup by cup in a separate dish - I just didn't see the point, and saved in doing an extra dish.) 

The soup is ready and waiting for me to be eaten at lunch time! I tasted it and I can't wait.

And tomorrow, I will make my ice cream - and I will share the recipe then. 


jolav.blog said...

That's interesting - I have been making a very similar one, only w/o cilantro -- now I wish I had put it in. Sounds tasty :) I love potato/ leek soup for both, hot and cold weather.

C. Beth said...

Sounds delicious, and MUCH healthier than the version I made recently. I will bookmark it!