Recipe: Potato-Leek Soup

Ingredients:

• 1.5 lb leeks
• 2 tsp extra-virgin olive oil
• 2 cloves garlic, chopped
• 1 tsp fresh thyme
• 2 lb yellow potatoes, chopped
• 3 to 4 cups vegetable stock (or water)
• 3 scallions/spring onions, chopped
• 1/2 fresh parsley, chopped
• 1 tsp salt
• 1 dash cayenne
• 1 cup non-dairy milk (soy, almond, rice etc.)
• 1 lb broccoli (not in the original recipe but we threw it in anyway)

Instructions:

Slice the white part of the leeks into rounds, then submerge them in water to get out any grit. Drain and pat dry.

In a large soup pot, heat the oil over medium heat. Add the leeks and sauté until they are golden and sweet, reducing the heat to low if they start to stick.

Add the garlic and thyme and sauté for 2 minutes. Add the potatoes and just enough stock to cover them. Raise the heat and bring to a simmer, then cover and cook until the potatoes are tender and disintegrating, about 20 minutes.

In a blender or food processor, puree or coarsely mash the soup in batches. Return soup to pot. Add the scallions/spring onions, parsley, salt and cayenne. Gradually stir in the non-dairy milk to reach the desired thickness.

Heat gently to serve, but don't boil or it might separate or scorch.

Makes a nice light dinner with a side salad made up of spinach, romaine, cucumber, tomato and black beans. YUM!