Leek and Potato Soup
- rootsseedsandleaves
- Feb 9, 2018
- 2 min read
This is such an easy soup to make using seasonal winter vegetables and is thankfully one of the soups my very fussy 20 month old gobbles up!
I add a spoon or two of nutritional yeast to the soup as it is rich in B vitamins, Folic Acid, Zinc and adds a nutty and cheesy taste.
I use the Marigold brand which is gluten free and vegan:
In the U.S I believe Bragg offer a good equivalent: http://bragg.com/…/bragg-premium-nutritional-yeast-seasonin…
Serves: 4-6
Preparation time: 5 minutes Cooking time: 20 minutes
Ingredients:
3 large leeks, cut into 1cm thick coins 3 large potatoes, peeled and cut into 1cm thick cubes 2 large carrots, cut into 1cm thick coins 1 bay leaf 1 cup of vegetable stock 1.5 litres of water (or vegetable stock) 1 tbsp of nutritional yeast (optional) Salt and pepper to taste
1. Wash and prepare the vegetables and set aside 2. In a large pan, heat up a cup of vegetable stock and add the leek coins. Cook on a medium heat till wilted (about 5 minutes) 3. Add the potatoes and carrots, stir and cook for a few minutes, adding a little more water if necessary 4. Add the bay leaf and the litre of water. Bring to the boil and once boiling reduce the heat and simmer for 15 minutes or until the vegetables are tender 5. Turn off the heat and remove the bay leaf. Add the nutritional yeast (optional) and blend the soup using a stick blender or upright blender 6. Season with salt and pepper according to your taste
Serve warm with salad and fresh bread
Any soup you have left over can be poured into jam jars and stored in the freezer till needed. To defrost I leave a jar of frozen soup on the work surface the night before and in the morning it goes in my toddler's packed lunch (the crèche warms it up)
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