Simple Vegan Potato & Leek Soup

Simple Vegan Potato & Leek Soup

I loved collecting old cookbooks and changing up the recipes to be vegan. My favorite, of course, were the soups. Nothing like getting inspired and getting new ideas from old books. 

Simple, Vegan Potato & Leek Soup

2 TBSP olive oil or vegan butter

4-6 leeks

2 bay leaves

4 medium potatoes, peeled and diced

2 qt, (8 cups) vegetable broth

1 tsp fresh black pepper

1/4 tsp nutmeg

1 cup cashews, soaked for 3-6 hours

Salt to taste

To clean the leeks, cut off the green parts and discard (or make some soup stock). Slice in half and thinly slice the leeks. Place the sliced leeks in a large bowl of water and rub in your hand to separate the layers. The dirt that is between the layers will fall to the bottom of the bowl. Remove the leeks that are floating on top. Repeat the steps until the leeks are fully washed. 

In a large pot, add oil and leeks. Cook for 7-10 min until the leeks have softened. Add bay leaves, potatoes, and vegetable broth. Bring to boil on medium heat and turn down to a simmer for 15-20 min until the potatoes have softened.

Take out bay leaves and discard.  Place cashews with some broth in a high speed blender and blend smooth. Add to soup. Puree about 2 cups of the soup or more if desired a smoother soup. Be sure not to overfill the blender, as hot soup needs room for steam. Add nutmeg, black pepper, and salt to taste. 

 

 

 

RAMPS!

Everyone goes mad when ramps are in season. Lucky for me, my husband went away for the weekend and returned with some amazing ramps from my friends upstate home. This weekend I took a shot at making some vegan ramp butter. This being my first time trying this out, I came back with some notes for myself. Like, make sure your knife is well sharpened when cutting blanched ramps, and roll the butter in some freezer paper rather than a mason jar. Great learning experience for next year!

Check out our friends Air B&B Bellwood Cottage, right in Roxbury, NY.

DSC_0034.jpg
DSC_0053.jpg