Dairy- Free Potato Leek Soup

 

 

 

With the change in weather I have been wanting soup.

 

Ingredients:

4 potatoes, cubed (I prefer red potatoes because they blend more creamy but any kind works. I also leave the skin on.)

1 large leek, in 1/2 slices and rinsed

2 shallots

2 tablespoons vegan butter or coconut oil

2 cloves garlic, minced

3/4 teaspoon salt

ground pepper to taste

3/4 teaspoon thyme

1/4 teaspoon rosemary

1/4 teaspoon corriander, ground

4 cups vegetable broth

1 bay leaves

3/4 cup coconut milk

green onions for garnish

 

In a soup pot over medium high heat add the butter/oil and salt, saute the leek and onion for 3-5 minutes.

Add potato, garlic, pepper, thyme, rosemary and coriander. Continue to saute for another 2-3 minutes stirring often.

Add broth and bay leaf, then bring to a boil before reducing to a simmer until the potatoes are tender, about 20 minutes.

Remove from heat, remove bay leaf. Stir in coconut cream and add salt to taste.  Blend in batches until smooth and creamy, I usually under blend the last batch so there are some small chunks of potato still in the soup.

img_20170920_203600307.jpg

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s