Soup is honestly so easy to make and so rewarding. I don't know why I don't make it often enough.
If you're living dairy-free, but not gluten-free, you've GOT to try this one:
http://www.food.com/recipe/cream-of-asparagus-soup-vegan-18803
I've made it several times, never being disappointed. It's amazing. Unfortunately, now that I'm living gluten-free, it's out of my books.
Today's project is Cream of Potato Leek Soup!
And guess what. It was delicious. Even my dairy-eating, gluten-eating, regular type diet man loved it!
The ingredients list is very simple:
1.5 pounds Yukon Gold Potatoes
3 large Leeks
Dairy-Free Milk Substitute (I used Almond)
Salt
Pepper
Gluten-Free Chicken Broth
Olive Oil
Chives (optional)
Heres the recipe:
TO PREP:
Peel and chop 1.5 pounds of Yukon Gold Potatoes (into 2 inch chunks)
Cut white and light green part of 3 large leeks into 1 inch sections
NEXT:
Fry leeks over low/medium heat with 2 tbsp Olive Oil until semi-soft
Add 1 L of Chicken broth, and put in potatoes.
Cook over medium heat until potatoes are soft.
Add 1 1/4 cup milk substitute
Add salt and pepper to taste.
Blend in a blender till smooth
Put back on the stove, and cook for an additional 20 minutes over low heat.
Top with chives, and if you're feeling crazy- crunched up tortilla chips!
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