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Potato Leek Soup

27 Dec

Potato Leek Soup

This soup is definitely comfort food for a rainy day. This soup is a meal in itself served with warm crusty bread. It is a soup I keep coming back to.

1- 2 medium sized leeks chopped

1 medium onion chopped

4 medium potatoes chopped (I use a combination of red, russet and yukon gold potatoes)

1 clove garlic chopped

1 spoon of oil

salt and pepper to taste

a dash or two of spices: thyme and rosemary

a big bay leaf

In a large pot, add oil and sautee leeks, onion and garlic over medium heat for a few minutes stirring frequently. Add the potatoes and cook another couple of minutes. Add the spices and cover the potatoes with water. Bring to a boil and reduce heat cooking until potatoes are tender. When the potatoes are cooked, remove from heat and let the soup cool to room temperature. Remove the bay leaf. Then, blend the soup in a blender (filling half the blender at a time) until soup is pureed and smooth. Return to the purred soup to the pot and reheat. Serve with warm crusty sourdough bread.

Serves 4

Tip: if you want more bite to this soup, then use white pepper

Enjoy!

~jasmine

photo by: Ann@74’s on flickr.com

Baba’s Borscht

26 Sep

Baba’s Borscht

Yes, it’s true. This recipe came from a wise woman Ukrainian Baba. It’s food for the soul and nourishing right down to the bone. You have never tasted beet soup so good!

4-6 large red beets grated

2 carrots diced

2 large russet potatoes diced

2-3 tomatoes diced

1 large bunch of fresh dill diced

2 cloves of garlic mined

1 large onion diced

a cup of cooked white beans (or canned beans well rinsed)

small handful of peas

salt and pepper to taste

a bay leaf

splash of oil

a splash of cream

In a large soup pot, add the oil and heat on medium heat. Add onions and garlic and sauté for a minute. Add potatoes, carrots, and tomatoes and sauté for another minute. Add beets, bay leaf and peas and stir well. Then add enough water to cover the mixture and bring to a boil. Then reduce heat to simmer and add the dill. Cook until beets and potatoes are tender. Serve in bowl and add a splash of cream. Serves 4-6.

Tip: if you bought bunched beets with the greens, then you can steam them and serve as a side dish.

Yum!

~jasmine

photo by stu_spivack at flickr.com

Soulful Spinach Soup

1 Jan

Soulful Spinach Soup

This soup has satisfied many people that I have made this soup for. Even when they thought they wouldn’t like it! Don’t be put off by the green color, this soup is super nourishing. I use all organic ingredients for the soup.

1 head of spinach copped

2-4 cloves chopped

1 onion diced

2 large potatoes cubed

1/2 a head of cauliflower chopped

salt and pepper to taste

a couple of dashes of chipotle spice (this is the secret ingredient!)

a spoon of olive oil (or ghee or butter)

In a large soup pot add oil, onion and garlic. Saute on medium heat for 3-5 min. Add potatoes, cauliflower and spices. Fry for another few minutes while stirring constantly. Add enough water to the pot to cover the mixture plus a bit extra.  Be careful to not add too much water. Bring to a boil, then simmer 20 min. Add in spinach and simmer another 10 min or so. Let soup cool and puree in small batches in the blender until smooth. Reheat soup and serve. If it needs a bit more spice, add a little more chipotle pepper spice.

Tip: This soup goes well with fresh warm sourdough bread!

Yum!

~jasmine~

photo by sonicwalker on flickr.com

Zing Carrot Soup

1 Jan

Zing Carrot Soup

This is an amazing vegan soup that is great as an appetizer or can be a main meal. It really warms the heart on a cold rainy day. This is one of my personal favorites! I like to use organic ingredients whenever I can.

1 onion diced

2-3 cloves of garlic chopped

2-3 spoons of fresh grated ginger

a spoon of garam masala spice (or can use curry powder)

salt and pepper to taste

bay leaf

a spoon of extra virgin olive oil

6-8 medium carrots washed and cut into 1/4 inch chunks

2-3 potatoes cut into cubes

a cup or two of soy milk (either plain or vanilla) – you can omit if you have soy sensitivities

In a large soup pot add the olive oil, onions and garlic. Saute a few minutes on medium heat to bring out flavor while stirring constantly then add carrots and potatoes and cook 2-3 min. Then add about enough water to cover the mixture. Add spices and bring to a boil then simmer 15-20 min until the carrots/potatoes are soft. Add the soy milk and cook another few minutes. Let the soup cool, remove the bay leaf and then puree in small batches in a blender until completely smooth. Reheat soup and serve.

Tip: You can add croutons to the bowl before serving for a nice presentation or add a few slices of fresh ginger ontop.

Enjoy!

~jasmine~

photo by joana hard at flickr.com