Soup and Veggie Salad Recipes
Potato Leek or Potato Onion Soup
Serves 4
2 large leeks or onions
6 red potatoes, washed and chopped
1 clove garlic, chopped
1-2 Tbsp. vegan margarine
¼ tsp. white pepper*
1/8 tsp. black pepper*
2 bay leaves*
5 cups water
1 tsp. dill*
3 sprigs fresh tarragon, minced*
1-2 cups nut milk (soy, rice, etc.)
salt to taste
Cut bottoms off leeks, cut in half lengthwise, rinsing well under
running water, making sure to rinse off dirt hiding between layers.
Slice thinly. Sauté leeks/onions and garlic in margarine until soft. Add
potatoes and water, bring to boil and reduce to medium. Toss in pepper,
bay leaves, dill and tarragon (if using). Cook until potatoes are soft
(about 20-30 minutes). Remove bay leaf and discard. Transfer half or
more of the potatoes from pot and mash with potato masher, mixing with
1-2 cups nut milk to puree, then return them to broth. Salt to taste.
Serve with crusty bread.
*Optional
Return to
Soup and Veggie Salad Recipes
Return to Recipes