Photo by: Kelly Eckert
Garlicky Potato-Leek Soup (Vegan)
Food Ingredients:
3 tablespoons olive oil 1 head of garlic, cloves peeled 3 leeks, coarsely chopped 1/2 cup dry vermouth 3 pounds potatoes, washed, partially peeled, cut into big chunks 4 cups vegetable broth 1 teaspoon ground coriander 1 teaspoon thyme salt and pepper to taste 2 tablespoons Earth Balance “butter”
Recipe preparation:
1 Heat the oil in a medium soup pot over medium heat. 2 When the oil is warm, add the garlic, lower heat to low, cover and cook for 7-8 minutes. Garlic should be browning but not done. 3 Add the leeks and sauté on medium for about 5 minutes. 4 Add vermouth and sauté for another minute or two. 5 Stir in potato chunks. 6 Add broth, coriander and thyme. 7 Cover and bring to a boil over medium-high heat. 8 Simmer over low heat for about 20 minutes — until potatoes are soft. 9 Use a hand blender on medium-low setting to purée the soup. Leave some chunky bits. 10 Add salt and pepper to taste. 11 To make the soup richer, stir 2 tablespoons of Earth Balance “butter” into the pot just before serving. 12 Serve warm with chopped chives or green onions.
Recipe source: Foodista recipe
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