Vegan Rosemary-Ginger Potato-Leek Soup

Vegan Rosemary Potato-Leek Soup

Vegan Rosemary-Ginger Potato-Leek Soup

 

This is a delicious fall favorite and makes for a light supper or comforting hot lunch.  Good Yukon gold potatoes from the farmer’s market are flavorful and satisfying, especially when simmered with ginger, garlic and leeks.  The fresh rosemary leaves add a light, fragrant appeal that complements the ginger.  Completely vegan, dairy- and gluten-free, this is one pot of soup that will fill you up and warm you from the inside out. 

 

You will need:

 

A food processor

A crock pot

2-3 large leeks, coarsely chopped

1 small yellow onion, coarsely chopped

2 cloves garlic

1 2-inch piece of ginger, grated

2 T olive oil

2 lbs. Yukon Gold potatoes

1 tsp salt

2 cups vegetable cooking stock

2 cups filtered water

1 T fresh rosemary leaves, plus a few sprigs for garnish

 

 

Place the leeks, onion and garlic in a food processor to finely chop.  Saute the onion mix, along with the grated ginger, in olive oil for about 2 minutes or until translucent and fragrant.  Transfer the mix to a crock pot or slow-cooker.  Peel and dice the potatoes and add to the crock pot along with the salt.  Cover with vegetable stock and water and cook on low for 6-8 hours, until potatoes are very soft.  Toss in the fresh rosemary leaves and either blend the soup with an immersion blender until smooth or use a potato masher for a slightly coarser texture.  Pour into serving bowls and garnish with a fresh sprig of rosemary.

 

Serves 4

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