The weather outside is well yeah, frightful! Winter is in full effect with blizzards, ice storms, or just chilly nights. There is no better way to warm the body and soul than with a great cup of soup. And even better if it’s all vegan! Our vegan recipe of the week is a great winter warmer and pretty simple to make. This week we have put together a winter favorite of ours, Potato Leek Soup. The soup works along side a sandwich, as the main course, or simply an appetizer and its perfect for those frigid days.
1 Cup of Organic Soy Milk or other vegan milk
2 Tbls Vegetable Oil
4 Cups Organic Vegetable Stock
1 Organic Leek, Chopped
2-3 Large Organic Yukon Gold Potatoes, Cubed
1 Organic Celery Stalk, Chopped
2 Tbls of Vegetable or Olive Oil
1 tsp Salt
1-2 tsp Pepper
1 bay Leaf
In a large saucepan sauté the oil, leeks, celery, and salt until the leeks and celery are soft. Next add in the potatoes and cook on low until all are soft (20 minutes). If you prefer you soup smooth, rather than chunky, you can blend or food process the veggies with half the vegetable broth before heating. In a large pot, add the soy milk, vegetable broth, bay leave, pepper and bring to a boil for a few minutes. Add in the vegetables and simmer on low to medium heat for 25-30 minutes, stirring occasionally. Serve hot and garnish with fresh scallions.