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.


Main Dishes

Shrimp risotto with butternut squash, roasted tomatoes, baby spinach, sugar snap peas


Friday nite is becoming Risotto nite in our house.  Pop open a bottle of white wine, get out Le Cruset, my wooden spoon, a ladle and my big jar of arborio rice.  Pour myself a glass, get the pots on the stove.  One in the front for stirring and one behind it for ladle-ing.   The whole process takes 20 minutes and while making the risotto, well half way through you roast the marinated shrimp

Risotto Recipe:
1 cup arborio rice
2 tablespoons extra virgin olive oil
1/2 cup chopped sweet onion (vidalia or similar)
2 cloves chopped garlic
3 cups broth (chicken or veggie) or 2 cups broth and one cup wine , simmer in separate pot

1. Saute onion and garlic in olive oil for about 3 minutes
2. Add rice, stirring for about 2 min
3. Stir in broth, about 1 cup at a time. Keep stirring till broth absorbs into rice and continue adding the broth, a little wine and stir away.
4. Keep adding broth, sipping wine and stirring some into the rice , until you’re out of broth and the rice should be done after 20 minutes.


Here’s the ingredients spread out nice for the recipe


Saute onion and shallots in 1-2 tablespoons evoo about 3 minutes.


Add rice stirring about two minutes.


Ladle in one cup of broth.   Continue cooking and stirring with a wooden spoon on medium high heat till liquid is absorbed.


Stir away


Now you can add the veggie that takes longest too cook, the butternut squash, stir in some more broth and if dry add the wine too.   Keep stirring  (and sipping)



It’s starting to look creamy, that’s good.  Keep stirring.


Liquid is absorbed, need to add more wine/broth



Now add the spinach and stir in, it will melt before your eyes.


After spinach is absorbed add the roasted chopped tomato (i had some previously roasted, you can use fresh or canned crushed)


Getting there, see how there’s a hint of green, that’s the spinach!


Now add the rest of the broth and its time to add the quick cooking sugar snap peas.  They cook in a minute or two and keep them crunchy.IMG_2810

Once all the liquid is absorbed it is done.  Taste to make sure the rice is perfectly ‘al dente’.  Serve with roasted jumbo shrimp.