Wednesday, July 11, 2012

Potato & Leek Soup

Leeks are a good source of dietary fiber, folic acid, calcium, potassium, and Vitamin C. They are easier to digest then onions.


3 large leeks, chopped
3 garlic cloves, minced
3 medium potatoes, chopped
4 cups vegetable bouillon
2 cups almond or coconut milk
1/2 cup coconut cream
2 tbsp. extra virgin olive oil
salt / pepper
ground nutmeg (garnish)


Heat oil and sauté garlic and leeks on low-medium heat for about five minutes. Meanwhile, prepare two bouillon cubes in four cups of water in a large pot, bring to boil then set aside. Once leeks and garlic are ready, add to bouillon, add potatoes, salt, pepper. Put back on heat, bring to boil, then lower to a simmer and cover for 30 minutes.

The potatoes should now be tender. Either use an immersion blender, or add to food processor until smooth. While mixing, incorporate milk and cream. Serve with a pinch of nutmeg.