Recently, I shared with my readers that I adopted a vegetarian lifestyle. It’s been about three weeks and I’ve had so much fun in the kitchen. I’ve had Tofu Piccata (while my hubby had Chicken Piccata), Cauli-fredo sauce with GF noodles, Sprouted Veggie Bean Burgers and so much more.
A few days ago, my husband made some sautéed scallops with leeks. He had a cup of leeks left over (which he was going to toss in the trash). Well, you know me ….. I can’t stand to throw food away so I grabbed it before it was tossed. I put on my creative cap and scanned the refrigerator for some ideas. There was one lonesome potato, a large piece of onion and I found some veggie broth in my freezer.
I’ve also been experimenting with how to make creamy sauces without cream, milks or cheese. Did you know that a handful of soaked nuts mixed with a little avocado makes a SUPER creamy sauce?
I have to tell you, the first time I blended all these ingredients, I was so disappointed with myself for not taking photos to share. Who knew it would have turned out this DELICIOUS!
It was so good, I had to make it again so I could share with all of you!!
Vegan Potato Leek Soup
Nutritional info: Calories: 204, Fat: 16.2g (saturated 2.2g), Carbohydrates: 11.2g, Dietary Fiber 3.3g, Sugars: 2.2g, Protein: 6g
- 2 cups vegetable broth
- 1 medium yellow potato (one cup chopped)
- 1/2 cup soaked/skinned almonds (or cashews)
- 1 cup sliced leeks
- 1/4 cup chopped yellow onion
- 1/4 avocado
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- Fresh Thyme for a garnish (I used Lemon-Thyme)
- In Vitamix (or high powered blender) blend vegetable broth, soaked nuts and avocado until smooth (high setting for about 2 minutes). Set aside.
- Peel and chop potato into small cubes. Add to a pot of boiling water. Cover and simmer for 10 minutes. Drain.
- Soak the leeks in water for about 5 minutes. Rinse and drain well.
- In a sauté pan, add olive oil, leeks, onion and garlic. Sautee for 8 minutes on a medium heat.
- Add potatoes, sea salt, thyme and onion powder to the leek mixture. Sauté for 3 minutes.
- Add half the potato mixture to the broth mixture. Blend on high until smooth (about 1 minute).
- Add the rest of the potato mixture to the Vitamix and blend on 3 (low if you’re using a different blender) for 15 seconds.
- Sprinkle with fresh lemon-thyme for a garnish.
Serve hot or cold!!
The first time I made this recipe, I used soaked cashews. When I decided to make it again, I didn’t have any cashews so I improvised with almonds. Both the cashews and the almonds made a terrific soup. The cashews were a little less work, but if all you have is almonds, here’s what to do:
- Put a half a cup of almonds in a cup of warm water for two hours.
- Rinse and drain.
- Pull skins off the almonds. This is super easy. Just put the almond between your thumb and index finger and give a little squeeze. The almond will pop right out of the skin.
- If you’re using cashews, all you need to do is soak them for 2 hours, then rinse and drain.
Add soaked nuts, avocado and vegetable broth to Vitamix, blend on high for 2 minutes (until smooth).
Just LOOK how creamy that is!!!
Peel and chop potato into small cubes. Add to a pot of boiling water. Cover and simmer for 10 minutes. Drain.
Be sure and soak/rinse the sliced leeks. If you don’t, they will be gritty.
In a sauté pan, add olive oil, leeks, onions and garlic. Sautee for 8 minutes on a medium heat.
Add boiled potatoes and spices to the sauté pan. Sautee for 3 minutes.
Add half the potato mixture to the broth in the Vitamix. Blend for one minute, until smooth.
Add the other half of the potato mixture to the Vitamix. Blend on low (I used 3) for 15 seconds (just enough to break everything into smaller pieces but leave enough for texture.
I scraped the left over leeks out of the skillet and added them as a garnish to my bowl (along with the lemon-thyme).
Serve Hot or Cold!!
Happy Eating!! Thanks for stopping by, Rene’