Spring has sprung?
It's the first day of Spring here in the City of Trees, and holy Winter blizzard, Batman! I'm so glad that I brought this creamy, dairy-free, filling soup for lunch today.
In honor of St. Patrick's Day, Bountiful Baskets threw in cabbage, potatoes, leeks and other Irish-y type veggies. So if you got 'em, use 'em, right? I am certainly not white potatoes' biggest fan. I can count on one hand how many times I have taken advantage of them during a feeding opportunity over the last year. Their nutritional value is lost on me. Anyway, start marinating on this now: there is a point in creating this soup that you are going to ask yourself if you should peel your potatoes for the sake of the dish; I say: If there's any nutritional value to be had from a white, starchy, carb-loaded potato it has to be in the skin, am I right? So, I don't peel. No worries, you're not going to get arrested if you peel your potato, or not. There is no hard-and-fast rule on that.
No matter what time of day or season, if it's snowing outside, eat soup!
2 tbsp coconut oil
1 large onion
2 garlic cloves
4 c water
2 tbsp nutritional yeast flakes (optional)
salt and pepper to taste
- Chop the onion, mince the garlic and slice the leek. Only use the white part of the leeks; toss the hairy end and green part.
- Saute onions, leeks and garlic in the coconut oil on medium heat until the onions are translucent.
- Meanwhile back at headquarters, give the potatoes a bath and then cube them. This is a crucial moment for you; to peel, or not to peel? It's entirely up to you.
- When the onions are soft, add a couple cups of water (or vegetable broth), salt and pepper, and bring to a boil. Add your potatoes and cook until soft.
- So when you feel good about the tenderness of your potatoes, ladle out about half of the soup and plop it in the blender. You know what to do.
- Add the blended soup back in to the pot, and throw in the nutritional yeast flakes.