Potato leek soup

INGREDIENTS

1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

DIRECTIONS

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 - 6.

Broccoli and potato soup

Ingredients
  • 3 tbsp olive oil
  • 3 onions, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 6 cups chicken stock, vegetable stock or water
  • 2 large potatoes, peeled and grated
  • 1 head of broccoli, stems cut into chunks and florets reserved
  • Salt and pepper
  • A large pinch of nutmeg
  • 1 cup soy milk
Directions
  1. Place a 4 quart pot over medium-high heat and add oil.
  2. When it's hot, add onions and sauté until they have softened.
  3. Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems.
  4. Season with salt and pepper and simmer until they are tender and potatoes have broken down.
  5. Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.
  6. Reheat soup prior to serving and add reserved broccoli florets and soy milk.
  7. Simmer for about 5 minutes, until soy milk is heated and florets are tender and bright green.
  8. Serve hot.