With the change in weather I have been wanting soup.
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 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.