Sunday, November 3, 2013

Potato Leek Soup

With a surplus of leeks, garlic rosemary and thyme in the garden and 10 pounds of potatoes at the Farmer Market for $1, potato leek soup was on the menu. We used this recipe
Instead of using soy milk, we omitted it. Our favorite bouillon is Rapunzel bouillon cubes. We added 2 TBS nutritional yeast. We added sliced green onions, Daiya Cheddar and egg plant bacon as a garnish. The hubby even liked it, BUT will add REAL bacon and REAL cheddar cheese.

6 tennis ball sized white potatoes (or any equivalent in size and color), washed but not peeled, and diced
2 large leeks, all the white and most of the green parts
1/2 yellow onion
2 cloves garlic
2 Tablespoons olive oil (omitted
3 Tablespoons white wine, if you have some
1/2 tsp thyme (fresh would be better)
1/2 tsp rosemary (fresh would be better)
4 cups vegan bouillon (that’s 4 cups of hot water with 2 cubes dissolved in it)
2 cups water
1 tsp salt, or to taste
fresh black pepper to taste
1 cup plain soy milk (omitted)
2 TBS nutritional yeast

eggplant bacon (from Ani's Essential Raw Food)
thinly sliced pealed eggplant, softened by salt, then drained
2 TBS liquid aminos (we use coconut)
2 TBS oilve oil
1 TBS agave

No comments:

Post a Comment