Some people are intimidated by leeks because they don’t know what to do with them. We’re going to let you in a on a secret and tell you that leeks are made for soups and stocks. They add an onion-like flavor to soup bases and broths. Normally, you can use the entire leek, but this recipe only calls for the white parts.
- Prep Time:10m
- Cook Time:30m
- Total Time:40m
- Serves: 4 servings
- Category: Soups & Stews, Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 tbsp. olive oil
- 1 onion, chopped
- 1 garlic clove, minced
- 4 leeks (white and light green parts only, chopped)
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1/2 tsp. coriander powder
- 2 lbs potatoes, peeled and chopped
- 2 bay leaves
- 4 c low-sodium vegetable stock
- 1 (14oz) can coconut cream
- pinch of sea salt and black pepper
- chopped fresh chives (optional garnish)
Instructions
- Warm the olive oil in a large pot over medium-high heat for 30 seconds and then add the onion, garlic, and leeks. Cook until softened (about 5 minutes), and then season with the thyme, rosemary, and coriander powder.
- About one minute after seasoning, add the potatoes, bay leaves, and vegetable stock to the pot. Bring to a boil and then reduce the heat to low, cover the pot, and simmer until the potatoes are soft. Stir occasionally to mix up the flavors.
- Remove from the heat, take out the bay leaves, and stir in the coconut cream.
- Using an immersion blender, blend the soup in the pot until creamy. If you do not have an immersion blender, pour the soup into a blender, little by little, and blend until creamy.
- Season with sea salt and pepper and ladle the soup into bowls. Garnish with chopped chives and enjoy.
