Soups · Vegan · Vegetables

Organic potato and leek soup with creamy coconut veggies

IMG_3406It’s still a bit chilly here in NJ and it’s meatless Monday.  Decided to create a soup that is creamy and has no cream or butter , just low fat coconut milk.  I keep hearing of the benefits of turmeric so I wanted to use turmeric and lots of organic veggies.

Leek- chopped white part only

Celery- chopped 2 stalks

Carrot-chopped 2-3

Dinosaur kale- chopped and deveined

Cauliflower florets and some stem

Russet potatoes about 4 little ones

Garlic 2 cloves chopped

1 zucchini- chopped

4 plum tomatoes-seeded and chopped

1/3 cup or so of fresh cilantro chopped

salt and pepper

vegetable broth to cover veggies

about 1 cup or so of low fat coconut milk

1/2 teaspoon cumin, 1 teaspoon turmeric

Into a soup kettle and about 2 tablespoons of grapeseed or other neutral oil.
To this add chopped leek, garlic, carrots, celery, and spices, cooking on low about 3 minutes being careful not to burn garlic.
Add the potatoes and cauliflower along with the veggie broth to cover veggies, not too much as you want to puree this mixture and get it to the thickness desired. You can always add more, but you can’t take out. Add the coconut milk and stir in. Simmer for a few minutes till potatoes are soft. Maybe 10 minutes.
When the veggies are all soft and cooked tender, I pureed this mixture with my hand blender. (you can use a regular blender) Just wait till it cools down before blending.
After it is blended taste, may need a bit more salt and pepper.
Next, add the chopped kale, the zucchini the tomatoes and the cilantro with some stem. Let it cook another 10 or so minutes on low.

Can serve with lentils , rice, barley, farro or just the way it is.


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