September 8, 2013

Vegan Leek Potato Soup With An Asian Touch

Potatoes do not belong in my regular shopping list, but I used to buy potatoes just for an occasional stew or roasted potatoes. Guess what we found at Guy's Eco Farm at our local farmers market? Organic potatoes and organic leek.  I just did not want to miss the opportunity and got them to make leek potato soup.





My son loves soups, but most of the soups made in his school lunch have bacon, beef broth or other similar ingredients which do not belong in our acceptable food list. I sure wanted to give him an enjoyable soup, at the same time without any of the 'bad ingredients'. I also wanted to give it an Asian touch with the addition of coconut milk and turmeric powder (which can also safe guard against any small traces of toxicity if at all it exists in the potatoes)

  • White Potatoes - 6 small
  • Leek - 2 stalks -whole
  • Garlic - 2 cloves
  • Red onion - 1 medium
  • Dried rosemary - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Coconut oil - 1 T
  • Homemade coconut milk - 11/2 cups
  • Sea salt as per taste.

  • Mince garlic, chop onion and dice potatoes. Chop leek stem and leaves.
  • Heat coconut oil on medium heat in soup pot and add minced garlic, rosemary and chopped onion and give a quick sauté.
  • Add chopped leak, potato and enough water (about 3 cups) to cover.  Add turmeric powder and bring to boil.
  • Simmer covered till potato is just cooked enough. (If you are making your coconut milk this is the time, while you are waiting for the potatoes to be cooked ).
  • Purée one half to a creamy consistency and the other half to a chunky consistency. Return everything back to the soup pot, add coconut milk and salt.
  • Simmer till everything is mixed and heated well. Serve warm.

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