I had been scourging through vegan and RAW websites, searching for the perfect recipes. They are automatically Dairy Free. Downsizing... Gluten Free: optional. Legume Free: optional. I had to scan all the recipes to ensure that it's GREEN and Paleo friendly. Oh my gosh, are you aware of how those vegans love their legumes? Understandably, I used to be one of those people. I could live on bean burritos, legume soups, and yes, I admit, my childhood favorite: meatless split-pea soup. I must have been one of those weird kiddos: thinking a jar of pickles is a treat, eating saltine crackers and peanut butter or toast for snacking, gobbling up carrots, green beans (mom had to pour in extra can for me), and living on corn chips and salsa. I was pretty much Greenarie my whole life, at 14, I came out of the closet to my dad and told him "I decided that from now on, I am a vegetarian." It took him looooong time to realize what vegetarian meant. It was not just tater tots and buttered corn. Although, he took pride in cooking, and I hated how he asked me for vegetarian recipes. He discovered Alfredo pasta. Fed me the exact same pasta for two weeks straight. Then he discovered cottage cheese and fruit. I was close to swearing it off. It took him about 7 years to figure it out, after he retired and had health problems. He ate salads every day, lost over 50 pounds, but sadly... he refused to let me pat his downsized tummy.
His mom (my grandma), oooooooh boy. To this day, I still remember her exclaiming and prodding my loaded baked potato: "where is your dinner?? This is not dinner! It's not even food."
Back to the point. Hopefully this short story has entertained you. So...
I do not understand why people like to sweeten the sweet potatoes. The name has sweet in it already, so why the need to add cinnamon, sugar, or whatever? Making sure it gets an extra punch of sweetness? Ew.
I decided to poke my finger in the air and determinedly say "I'll just make my own potato soup, with all the old stuff in it. The same stuff that was made in the 1800s." Not exactly, but you get the idea.
Oh, yes! It was a success, and I loved it. I have a thing for Leek, it's kinda secret, so don't spread it around.
MEAT LOVER: ------------------ (she doesn't know! hehehe! She missed out on this.)
GREENARIE: NOM NOM!!!
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| Look at all those veggies! HEAVEN! It smells so awesome when cooking! |
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Potato Leek Soup
serves 4
2 Tablespoons Olive Oil
1 large white onion, chopped
4 garlic cloves, minced
1-2 carrots (a cup)chopped
1 large zucchini, chopped
1/2 green bell pepper, chopped
1 large leek (or two medium), chopped and halved
2 white sweet potatoes peeled, chopped and quartered
2 cups vegetable broth (thickly brown. If it's light, use extra cup and don't bother with water)
1 cup water
half lemon, juiced
1 Tablespoon basil
1 teaspoon red pepper flakes
Salt and Pepper to taste
1. Put a big pot (soup pot) over stove on low heat, pour olive oil (to warm up)
2. Chop up onion, cloves, carrots, green bell pepper, zucchini, and leek. Pour in pot, stir. Increase to medium heat. (sweat the vegetables)
3. Peel and chop potatoes, juice the lemon.
4. When the vegetables are softened in pot, pour in rest of the ingredients, stir well, cover to simmer for 30 minutes on low-medium heat.
5. Turn off the heat, spoon 3/4 of the soup into a blender, then puree. Pour the pureed soup back in the pot, stir.
6. Let cool, then prepare for some goodness in the tummy! SLURP.
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