This soup is lovely vegan option verses your traditional bacon laced leek and potato soup. You make up for the lack of bacon with the lovely spices, especially the warm taste of turmeric. It's filling due to the potatoes, but the richness in this soup is surprisingly virtually fat free. This is a delicious healthy fall soup that will warm your belly whenever there is a chill in the air.
Ingredients:
1 tablespoon butter
2 celery stalks, chopped
1 leek, diced
1.5 tsp lavender herbs de provence (found here)
1 tsp tumeric
1 large onion diced
2 garlic cloves, minced
2 carrots, chopped
4 red potatoes, cut into 1 inch squares
1 sweet potato, cut into 1 inch squares
2 cans broth
1/3 cup water
Salt and pepper
Directions:
Saute your onions, garlic, leeks, and celery (with salt and pepper) in your butter until softened (about 4-5 minutes). Then add your turmeric and herbs de provence and stir until mixed. Throw in the rest of your ingredients (carrots, potatoes, broth, water, etc) and season additionally with salt and pepper as needed. When the potatoes are fork tender, use your emersion blender until you reach the desired smooth consistency that you prefer. Serve with bread for dipping.
Ingredients:
1 tablespoon butter
2 celery stalks, chopped
1 leek, diced
1.5 tsp lavender herbs de provence (found here)
1 tsp tumeric
1 large onion diced
2 garlic cloves, minced
2 carrots, chopped
4 red potatoes, cut into 1 inch squares
1 sweet potato, cut into 1 inch squares
2 cans broth
1/3 cup water
Salt and pepper
Directions:
Saute your onions, garlic, leeks, and celery (with salt and pepper) in your butter until softened (about 4-5 minutes). Then add your turmeric and herbs de provence and stir until mixed. Throw in the rest of your ingredients (carrots, potatoes, broth, water, etc) and season additionally with salt and pepper as needed. When the potatoes are fork tender, use your emersion blender until you reach the desired smooth consistency that you prefer. Serve with bread for dipping.
Enjoy!