Saffron Potato Leek Soup with Fried Garlic & Almonds

This will have you smelling the finest aromas right from the get go. Its hearty and rustic with a side of something unusual. Fried garlic and almonds add a nice touch along with the hint of saffron. For the saffron, I buy mine from Trader Joe's for $5 or so, it contains a good amount. I hope you will have access to this price since it can be fairly pricey in the general stores, upwards of $15 to $20. It really pairs well with all the other ingredients leaving your house smelling wonderful. I also imagine it will taste just as good without it, so feel free to be flexible and attempt this without the saffron if need be. Either way, open the windows and let the neighbors get a wiff of this aromatic soup you have going. Potato soup never tasted so good! Recipe adapted from Food 52 Anya von Bremzen's Potato Soup with Fried Almonds. I changed up the recipe a little, mainly adding rice and leeks. I also increased the almonds for extra protein, they'll soften up a bit in the soup adding a nice light crunch too. I hope you enjoy it as much as I did!

Saffron Potato Leek Soup with Fried Garlic & Almonds

Ingredients

• 2 pounds organic yukon gold potatoes
• 2 small leeks, sliced and any dirt removed
• 2 tablespoons olive oil
• 3/4 cup blanched almonds (almond with skin is ok too)
• 4 large garlic cloves, minced
• 5 cups vegetable broth, + more as needed
• 1/2 cup basmati or jasmine rice
• 1 pinch saffron, partially crushed
• mineral salt and fresh cracked pepper to taste
• 2 teaspoons sherry vinegar or red/white wine vinegar
• 2 tablespoons flat leaf parsley, minced

Cut potatoes into irregular chunks by inserting the tip of a small, sharp knife into a potato and twisting until a 1 1/2 chunk comes out. Repeat until the entire potato is cut up, than continue with the remaining potatoes, set aside. You can also just roughly chop the potatoes into 1 1/2 inch chunks. Peeling is optional.

Heat oil in a heavy pot over medium heat, add almonds and garlic, cooking, stirring frequently until golden, 3 - 4 minutes. Transfer the almonds and garlic to a bowl to cool slightly. Add leeks and a 2 tablespoons of water to the pot and cook, stirring occasionally, until softened, about 4 minutes. Add potatoes, vegetable broth and rice, bring to a boil, cover, reduce heat to low and simmer 40 to 45 minutes.

In a food processor, place the garlic and almonds, pulse until desired texture. I left mine fairly course. Add all but 2 tablespoons to the soup. Season soup with salt and pepper to taste.

Remove a few tablespoons of soup from the pot and place in a small bowl, add saffron and let steep for 2 minutes, add to the soup. Add a little more water or broth if the soup seems to thick and continue to cook.

Once soup is ready, if you'd like it creamier, break up or mash some of the potatoes using a sturdy spoon. Add the vinegar to the reserved ground almond mixture and stir in the soup. Add the parsley and cook for a minute. Taste for seasonings, adding a little more salt and vinegar if necessary.

Serve with dense whole grain or artisan bread.

Notes: 

If using almonds with the skin, just know that the skins will fall off in the soup. For me this is not an issue (I like the added fiber) but if you're serving for company you may consider using blanched almonds.

CURRY LENTIL & GREENS SOUP

Soup season is underway. Still a little warm here but the sun is going down early making for cooler nights. This is a most delicious and nutritious meal on these cool nights, great for afternoons too. Use whatever greens you like...spinach, rainbow chard, beet greens...I had kale on hand for this round. Easy one pot dish ready in about an hour from start to finish. Will definitely be having this again....very flavorful with a hint of spiciness. Simply a lovely hearty soup for everyone to enjoy!

Edit: I have finally updated the pictures and recipe for this soup on 11/12/14. I didn't change much about the recipe except use less cumin. If you love cumin feel free to add 1 tablespoon. As an after thought I added a handful of currants to the soup. It was just what it needed, adding a bit of sweetness gives a nice contrast to the curry making it perfect! 

CURRY LENTIL & GREENS SOUP

Ingredients

• 2 tablespoon extra virgin olive oil or 1/4 cup water (for water saute)
• 1 small onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 1 tablespoon red curry paste or tomato paste
• 3 garlic cloves, minced or 1 teaspoon garlic powder
• 2 tablespoons curry powder
• 1 - 2 teaspoons cumin 
• 1/2 teaspoon red pepper flakes
• 4 organic roma tomatoes, diced or 1 can (15 oz) diced tomatoes with juice
• 3 bay leaves
• 1 cup uncooked lentils or 2/3 cup lentils + 1/3 cup wild or black rice
• mineral salt & fresh cracked pepper to taste
• 6 cups water or vegetable broth (or combo)
• 3 potatoes, diced 
• 1 bunch or package greens (I used kale, julienned)
• raisins or currants, to garnish, optional

In large stock pot, heat olive oil/water over medium heat. Add carrots, celery and onions, saute for 5 minutes. Add the curry/tomato paste and garlic, stir to combine and cook for 3 minutes. Add the curry, cumin and red pepper, mix to combine and cook for 3 more minutes. Add lentils, tomatoes, potatoes, then water/broth (in this order the tomatoes and potatoes won't splash), bay leaves, salt and pepper, bring to boil over medium high heat. Turn heat to low, cover and simmer for 35 min. Add the greens after the soup has been cooking for 15 minutes and continue to cook stir occasionally. Add additional water as needed, maybe up to 1 cup.

Serve with crusty bread.

Serves 4 - 6.

Notes:

Use any dark leafy greens you like....spinach, kale, swiss chard, broccoli raab greens, beet greens ect. Just be sure to julienne your greens if they are large leafy ones.

Discard the bay leaves, or at least don't eat them. I have one shown in the soup just for the photo.

Add in a handful of raisins or currants for some sweetness at the end of cooking. Or, you may rather add some to the top of your individual servings. It's highly recommended!

If you're a big fan of cumin, add 1 tablespoon like the original recipe calls for.

Adapted from E.A.T. Broccoli Raab Green Curry Lentil Soup

RUSTIC CABBAGE, POTATO & WHITE BEAN SOUP

Wondering what to do with a half head of cabbage and potatoes I had sitting around brought about this hearty soup. It's brimming with vegetables, white beans and spices and is enough to feed a small crowd. Add some socca or crusty bread to the meal and you're all set. The socca I made here was seasoned simply with salt & pepper and can be whipped up while the soup is cooking. It's a nice accompaniment, not so much of a soaking bread like crusty bread, but delicious and filling. The soup in itself makes for a complete, nutritious meal with the beans adding a good amount of protein. I used leeks in this recipe, they lend a nice mellow onion flavor, but you can sub in an onion if you like. This turned out to be a great place to use up the leftover produce. I love cabbage in soups, this will be made many times to come. I'm happy to share another hearty soup for the recipe collection to inspire your senses, keeping you plant strong and loving it! 

Feel free to change up the vegetables. If you're missing one or two, you can still pull this together and have a wonderful soup. If you can't find leeks, use 1 medium onion, diced, in its place. For the cabbage, use your favorite here. I happen to have regular green cabbage on hand but savoy cabbage would be great too. 

For this time around I chose to use herbes de provence. I love the combination of spices, especially the fennel that I find in this blend from The Spice Hunter. I also added in a teaspoon of fennel here because I love it. Feel free to use any spices you like as most of them will work well here. You can use 2 - 3 teaspoons of an Italian blend or combine a few herbs using 1 teaspoon each: thyme, oregano, rosemary. You can also use sage, marjoram or parsley, savory, etc...in any combination as long it equals about 1 tablespoon. 

When using Better Than Bouillon vegetable broth base, I never use the recommended serving size. I use just enough to flavor the water. For this recipe I used just under 2 teaspoons. This makes my jar last a lot longer and reduces the 'would be' sodium content per recipe. I've just recently (the last six months or so) been using their vegetable broth base and love it!

This is a one pot soup that's so easy to pull together. Saute the leeks, celery and carrots, add spices and garlic, cook a bit more. Add remaining ingredients ending with cabbage and white beans last as pictured above. Cover and simmer until cabbage and potatoes are tender, about 30 minutes. Serve with bread of choice. Enjoy often!

RUSTIC CABBAGE, POTATO & WHITE BEAN SOUP

Ingredients

• 1/4 cup water or 2 tablespoons olive or grapeseed oil (for sauteing)
• 2 leeks (use white & pale green parts), sliced and rinsed 
• 2 carrots, diced
• 2 stalks celery, diced
• 2 - 3 cloves garlic, minced
• 1 tablespoon herbs de Provence OR 1 teaspoon each thyme, rosemary, oregano
• 1 can (15oz) diced tomatoes 
• 6 - 7 cups vegetable broth or water
• 2 medium gold potatoes, diced
• 1/2 head large cabbage, sliced (savoy or green)
• 3 cups cooked white beans or 2 cans (15oz), drained and rinsed (use cannellini, great northern or navy) 
• mineral salt & fresh cracked pepper, to taste
• 1/4 cup chopped parsley, to garnish

Prepare your vegetables. After slicing your leeks, be sure to place them in a colander and rinse them well under cool running water to remove any dirt and sand that may have collected between the leaf sheaths. If there's a lot of dirt, place sliced leeks in a bowl of cool water and gently swish the leeks around to dislodge any unwanted remnants. Drain water by gently tilting the bowl with one hand and holding your hand over the leeks with the other so they don't fall out, or simply drain into a colander. Repeat until leeks are clear of dirt and sand. Here is a good tutorial from, The Kitchn, on how to wash and prep your leeks. Lastly, another method you may try is this: Slice off the root and the dark green parts. Slice in half vertically. Run under cold running water, opening up the layers as you rinse. Lay on flat surface and slice thinly hortizontally. 

In a large dutch oven or stock pot, heat water/oil over medium to medium-high heat, add leeks, carrots and celery, saute for 5 minutes. Smells delicious already! Add garlic and spices, saute for 1 minute more or until fragrant. Add tomatoes, broth, potatoes, cabbage and beans, bring to a boil, cover, reduce heat to low and simmer for 30 minutes, until potatoes and cabbage are tender. Taste for seasoning adding salt & pepper as needed. 

Serve topped with parsley and a serving of socca or crusty bread. Enjoy!

Serves 6 - 8.

Notes: 

As noted above, change the herbs to whatever you have on hand. You could also use an Italian blend seasoning if you like. I also like to add in a sprinkle of red pepper flakes.

I would suggest using the biggest pot you have for ease, this makes quite a bit of soup.

If leeks are not available, sub in 1 medium onion, diced.

VEGETABLE FRITTATA

I love sriracha and this vegetable frittata was the absolute perfect accompaniment. Truth be told this is the first time making a frittata, never had one the old traditional way with eggs either. I must say it was flavorful, filling and I will definitely be making this again in the future for family and friends when needed. It can be served anytime of day. This is also great for using up produce that needs be used asap, it will handle a large assortment of veggies. This was as good if not better than I expected. Adding the sriracha chili sauce finishes it off nicely...it really does the trick.

VEGETABLE FRITTATA

Ingredients

• 3 small potatoes, diced...either with or without the skin
• 1 tablespoon extra virgin olive oil
• 1 small onion, diced
• 1 small bell pepper, diced
• 1 small zucchini, diced
• 2 cloves garlic, minced
• handful grape tomatoes, quartered
• small handful parsley or cilantro, chopped
• shake of red pepper flakes, optional

for the blender/food processor

• 1 package organic firm tofu (14/16 oz), drained
• 1/3 cup unsweetened non-dairy milk
• 1 tablespoon cornstarch
• 3 tablespoons nutritional yeast
• 1 teaspoon mustard (any kind) or 1/2 teaspoon mustard powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt or 1 tablespoon tamari
• 1/4 teaspoon turmeric
• 1/8 teaspoon white or black pepper, optional

1. Preheat the oven to 375°F.

2. Heat oil in a pan over medium heat, saute potatoes for 5 minutes, add onion and saute until translucent, another 5 minutes. Add the peppers, zucchini, and garlic, saute until just soft. Add tomatoes, parsley/cilantro and optional red pepper flakes, cook for one minute more. Remove from heat. I also added a twist or two of cracked pepper & himalayan salt to the veggies as well.

3. In food processor/blender, combine the remaining ingredients and process/blend until smooth. Taste, adding any additional spices as desired. 

4. In a large bowl, combine the sauteed vegetables into the tofu mixture.

5. Cut a circle out of parchment paper to line the bottom of your pie dish. Spoon mixture into the lined pie dish and using the back of a spoon smooth the top. Bake for 35 to 40 minutes, or until frittata is firm to the touch. Remove from heat and let stand 10 minutes. Loosen edges of frittata. Using pot holders if needed, place plate on top of pie dish and flip so frittata falls onto plate, remove parchment paper and serve. Serves 4 to 5. 

 Notes: My top was browning when cooking, but since we are flipping don't worry too much about it. If you decide not to invert you may wish to cover lightly with foil. I also accidently cooked mine at 400 which may be why it was browning so fast, but even at 400 degrees for 35 min. it came out great!

Lots of  veggies make this a fully satisfying meal...

Don't forget the Sriracha :)

Recipe adapted from PETA , Vegan Vegetable Frittata 

Carrot Ginger Sunshine Soup

Happy day when you add a bowl of sunshine to your life. This is just that...lot's of flavor and pretty colors to brighten any day. What else is so great about this recipe is that it's a one pot meal. It just keeps getting brighter and brighter. Simple to put together + simple to put away = Simply lovely! Even better still...this recipe is versatile to pretty much whatever you have in your kitchen. You can replace the potatoes with more carrots and zucchini if you like. I happen to have added coconut milk to this recipe but you can easily use your favorite nut milk instead without losing any flavor. Both ways are delicious and will you smiling!

Let's shine on...

Carrot Ginger Sunshine Soup

Ingredients

• 4 medium carrots, diced
• 3 medium potatoes, diced
• 1 medium zucchini, chopped
• 1 small onion or 1 shallot, chopped
• 1 inch fresh ginger, chopped
• 2 garlic cloves, chopped
• 1 teaspoon cumin
• 1 teaspoon coriander 
• 1/2 teaspoon turmeric
• 1/8 teaspoon nutmeg
• 1 tablespoon vegetable broth powder, optional
• 1/2 teaspoon paprika
• 2 Tbs olive oil
• 1/2 lemon squeezed
• 1/4  water
• 1 can lite coconut milk, or nut milk*
• 3 cups water, give or take
• himalayan salt & pepper to taste

Heat oil in a large pot on medium heat, add garlic, onion, ginger, pepper, cumin, coriander, paprika, turmeric, nutmeg. Saute mixture until garlic and onions are translucent, about 5 min. 

Add carrots, potatoes, zucchini, mix well with spices and cook another 7 minutes or so. Add lemon juice and 1/4 cup water, cover, and cook until vegetables are soft and cooked, stirring occasionally, 10 minutes or so, depends on how small you chopped your pieces...the smaller the quicker they soften.

Turn off heat , add coconut milk. Using an immersion blender, purée vegetables until creamy. Return to medium heat, add broth and cook until completely warmed through. Serve with bread or crackers if you wish. I had some olive oil & sea salt pita chips with mine. Very delicious!

Here's a picture of how to get the carrot flowers, definitely an art that I need to practice. Luckily they sort of sink into the soup a little softening the edges making them look practically perfect. It'll be our secret. They are just too cute !

Enjoy the sunshine !


Adapted from The Lotus and The Artichoke... Carrot Ginger Zucchini Soup

Rustic Baked Potato Chips

Once you go homemade......there is no turning back ! 

Forget the bag, this is so simple and delicious. I used to love potato chips and had no real problem eating them before but now a days I eat a few and feel not so good to my tummy. My clean eating habits have dramatically altered my system. It knows when something is processed and not close to nature as it should be. Funny how we adjust. I prefer my new habits and feel terrific so there is no way back to the old ways for me.

Here is my grand solution. I can finally enjoy potato chips !

These can be made any way you want....simple as salt & pepper, or spice it up with some cayenne or chipolte powder. Other spices you can use are garlic salt, onion powder, any special blends you have....just about any spice or herb you can think of will work ! Maybe salt & rosemary will be my next batch ?!

I started with two potatoes, clean and ready to slice. I don't have a slicer so everything was done by hand with a shape knife. The whole process was simple and took about 10 min or so to prep. Once you get them on the cookie sheet your ready to go ! 

Rustic Baked Potato Chips

(recipe and photos inspired by The Talking Kitchen)

 Ingredients

• 2 medium potatoes, I used gold, organic from Sprout's ($2.99 for a big bag)
• 2 tsp olive oil
• himalayan salt, to taste...go easy as they can get too salty

Directions

1. Preheat the oven to 450 degrees.
2. Prep a baking sheet with parchment paper, a rack would be great too and you would need less cooking time. That's next on my list !
3. Using a sharp knife, food processor attachment or mandolin, thinly slice the potatoes. 
4. Toss with oil and salt in medium size bowl. Or you can go to step five and lightly coat each side with oil while on the cookie sheet using a silicon brush. One less thing to wash this way, which was my way. 
5. Place in a single layer on the baking sheet. 
6. Bake for 10-17 minutes, turning after 10 min. Remove any that seem ready or about to burn completely. 
7. Once baked, remove from oven and let cool for 2 - 5 min.  Makes two servings.

Enjoy !

Skillet Gardener's Pie

This is not the type of meal I typically eat but was craving something savory with that old home style feel. When I came across this recipe for a vegan version of Shepard's Pie using kidney beans as the main protein, I was off to pick up the few ingredients I needed. This is comfort food that I really get into. I love potatoes in all forms, they go so well with all vegetables. In this dish, I added a few extra veggies then the recipe called for. For one, I had some asparagus that I needed to use up. And the other was corn since it's in season and full of wonderful flavor and light color, it's a nice compliment. This dish hit the spot. Looking forward to the left overs, I imagine they will be even better. 

Skillet Shepard's Pie

• Ingredients
• 
  
• For the mashed potatoes 
• 2 pounds Yukon gold or red potatoes (I used gold)
• 1/2 cuunsweetened almond milk
• 2 tablespoons olive oil
• mineral salt and pepper to taste

• Fillng
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, sliced
• 2 stalks celery, sliced
• 8 ounces mushrooms, sliced
• 1 cup asparagus, sliced in 1" pieces
• 1/2 cup green beans, cut in 1″ pieces
• 1 corn off the cob
• 2 cups baby spinach leaves, packed
• 1 can (15oz) kidney beans, drained and rinsed
• 1 1/2 cups vegetable broth
• 1 tbsp tamari, soy sauce or coconut aminos
• 1 1/2 teaspoons thyme
• 2 teaspoons fresh rosemary, minced (or 1 tsp. dried)
• 1/4 teaspoon sage
• 1 tablespoon cornstarch...add more as needed
• 2 tablespoons water (or veg. broth)
• extra rosemary or thyme for garnish
• mineral salt & pepper to taste

Cut potatoes into 1 inch cubes. Add potatoes to a large pot and cover with water. (I added a few springs of thyme to the water.) Bring to a boil and simmer until potatoes are tender, about 15 minutes. Drain potatoes, add milk and oil, mash and stir until desired consistency. Add salt and freshly ground pepper to taste and set aside in a warm place.

While the potatoes are cooking, start the filling. In a skillet, heat oil over medium-high, add onions and saute for 5 minutes. Add garlic, carrots, celery and mushrooms, sauté for 3 more minutes.

Turn heat to medium, add the vegetable broth, tamari, kidney beans, green beans, corn, asparagus and herbs, simmer for 10 to 15 minutes, until all vegetables are tender. Season with salt and pepper to taste. There should still be some liquid in the pan, but if it has become too dry, add a little of the potato-cooking water. Add the spinach and stir until it wilts.

In a small bowl, mix the corn starch with water until smooth, add to the pan. Cook, stirring, until mixture has thickened.

Spoon the potatoes evenly over the top of the filling and sprinkle with chopped rosemary. If potatoes have cooled, put the skillet under the broiler for a minute or two. Serve immediately while hot.

Notes:

I usually just fill my bowl with the veggies and top with the potatoes and rosemary, salt & pepper. Seems simpler to me for this party of one.

Enjoy !

P.S., This would serve six as the original recipe says, I had tons of left overs even though I ate alot. At least I'm set for a few meals. :) 

Source: Fat Free Vegan Kitchen 'Skillet Gardener's Pie'

ROASTED FENNEL & POTATO SOUP

I have made this soup a couple times now. It's really wonderful! If you're one of those who enjoy warm, velvety soups, this is perfect for you. And if your a mashed potato lover, this soup is definitely for you! The fennel gives such a nice flavor. I've always loved the look of fennel with its frilly fronds, so delicate. If you've never cut fennel before take a look at this guide: How To Chop Fennel. This soup is great all year around and especially for the winter holiday menus. It makes for a great starter soup to your holiday celebrations that aren't adorned with mashed potatoes. I'm also contemplating turning this into a mashed potato dish using less liquids. This is a keeper for sure and I know you'll agree! Recipe adapted from the ladies at PPK.

Very few ingredients go into this soup. Once vegetables are roasted, add them with your liquids and blend. Your home will smell wonderful and your taste buds and tummy will be happy!

ROASTED FENNEL & POTATO SOUP

Ingredients 

• 2 lbs yukon gold potatoes, cut into 1 inch chunks 
• 2 large or 3 small fennel bulbs, sliced into 1 inch slices (reserve some fronds for garnish)
• 1 medium onion, peeled and cut into 1/2 inch slices
• 2 tablespoons olive oil
• mineral salt & fresh cracked pepper, to taste
• 2 cups water or vegetable broth
• 2 cups unsweetened almond milk

Preheat oven to 425 degrees F.

Roast: Using two large rimmed baking sheets lined with parchment paper or silpat, place potatoes on one, and fennel & onion on the other. Add a light drizzle of oil to each sheet and toss vegetables until evenly coated, spread evenly on the sheet. Add a sprinkle of salt & pepper over top. Place in oven on separate racks and cook for 30 minutes or so, tossing half way through and rotating sheets as needed. Potatoes should be fork tender. Reserve a few fennel pieces for garnish if you like.

Puree: In a large pot, add water/broth and milk. Add vegetables and using an immersion blender, puree until desired consistency, add more liquids as needed. You may like your soup a little chunky or smooth. You may also use a blender/food processor to puree the soup (this method may take two batches to complete). Taste for flavor adding more salt & pepper as needed.

Warm: Bring the pot to the stove and heat soup over medium low until warmed through.

Serve: Fill individual bowls and top with reserved fennel and fresh cracked pepper. Pairs well with crusty bread of choice. 

Serves 4 - 6.

Notes:

I didn't peel my potatoes. I happen to like the fiber and chunkiness it adds to the soup. If you're looking to make this super velvety, I would suggest peeling the potatoes before roasting.

A quick guide to cutting fennel: How To Chop Fennel

The smaller you chop the vegetables the quicker they will cook and vice versa.

A way to measure the potatoes: I always use about 1 medium potato per serving or person. This soup serves 4 - 6, so I suggest always using the highest serving size to accommodate....six potatoes. This is also a good guide for when making mashed potatoes, at least 1 medium sized potato per person. 

POTATO + LEEK + WHITE BEAN SOUP

I love soups this time of year! I've been making them like crazy lately. They're just so easy to throw together. And when it's time to clean out the fridge, I can almost always pull something together with a few stocked canned goods. They've made life a little easier around here with all the hustle and bustle over the holidays. So in comes this crazy good soup loaded with leeks, potatoes & white beans. I'm in love with leeks at the moment and used two large ones here. They add a wonderful mellow onion flavor that pairs perfectly with the other ingredients. I've made this soup a few times over the past couple of weeks and found that I love tarragon as my herb, along with savory. But don't worry, if you don't have either of these two herbs on hand, thyme and/or herbs de provence will work perfectly in their place. The latter are two herbs I always have stocked! The preferred potato to use would be red or Yukon gold. For the beans, I would stick with cannellini or great northern but chickpeas (garbanzo beans) would be ok too. If you manage to have left overs, the flavors get even better. Soup will thicken a bit after a couple of hours (here) from the potatoes which is nice (soup shown here is right after cooking and broth is thin). So gather your ingredients and get ready for a simple and flavorful soup to keep you warm and feeling your best any time of year!

Sauté your leeks, add spices and cook a minute more. Add the remaining ingredients and cook until potatoes are fork tender. And voila...soups on! It's that easy...

 POTATO + LEEK + WHITE BEAN SOUP

Ingredients

• 3 lbs. yukon gold potatoes, cubed 1/2 inch
• 2 medium/large leeks, sliced and dirt removed
• 1 tablespoon olive oil or 1/4 cup water (water saute)
• 1 1/2 teaspoons each dried tarragon & savory or 1 tablespoon herbes de provence or thyme
• pinch of red pepper flakes
• 3 cups cooked or 2 cans (15 oz.) cannellini beans (drained and rinsed)
• 5 cups vegetable broth
• mineral salt & fresh cracked pepper to taste

In a large pot or dutch oven, heat oil/water over medium-high. Add leeks and saute until softened, about 5 minutes. Add in herbs and spices, cook until fragrant, about 1 minute. Add in potatoes, beans, broth and salt & pepper to taste. Bring to a boil, cover, reduce heat to low and simmer for about 20 minutes, or until potatoes are fork tender. Let cool a few minutes before serving.

Serve with topped with chopped parsley if you like and a slice of crusty bread to soak up the juices.

Serves 4 - 6

Notes:

You can change up the herbs here with what you have on hand. I really love the tarragon and savory here but starter cooks may not have them on hand so the herbs de provence and thyme will be great too!

Here is a simple guide to slicing and cleaning leeks: How To Clean Leeks 

WINTER POTATO, WHITE BEAN & KALE SOUP

Another soup is born! I love soups...plus it's raining here today and I wanted something easy and warm. I've been on the computer most of the day too setting up my Instagram account and playing with my phone, linking everything together with social media. All that stuff takes time and I'm glad to be done with that. It's time well spent as it's a new experience for me...and your more than welcome to join me if you like to see what else is going on in my kitchen, as well as out and about in the big wide world. This was a perfect soup to accompany the weather and my geek day. It's also great for it's healing, relaxing, warming and flavorful qualities. All the vegetables and spices came together so well. The purplish hue of the broth comes from the purple sweet potato I used. With all this color, you know it's full of nutrients. The sweet potato and sun-dried tomatoes add a nice sweetness to the soup. If you can't find purple potatoes, you can sub with any color you can find. If you don't care for sweet potatoes, use Yukon gold, red or purple or blue potatoes. This is a perfect hearty and nutrient dense soup for those cool afternoon days and chilly nights. It was so good and filling! 

WINTER POTATO, WHITE BEAN & KALE SOUP

Ingredients

• 2 large sweet potatoes, diced (orange, purple, white or combo)
• 1 tablespoon grapeseed or olive oil OR 1/4 cup water
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cans (15 oz) cannellini beans, drained and rinsed or 3 cups cooked
• small handful sun-dried tomatoes, chopped 
• 4 - 5 cups vegetable broth
• 2 teaspoons herbes de provence or thyme
• 3 or 4 handfuls kale, chopped (I used tuscan)
• 2 tablespoons nutritional yeast
• sea salt & fresh cracked pepper to taste

In large pot or dutch oven, heat oil/water over medium heat, add onion and saute for 5 minutes, until onion becomes translucent. Add garlic, sun-dried tomatoes and herbes de provence, saute 1 minute.

Add broth, potatoes, beans and kale, bring to a boil, cover, turn down heat to low and simmer for 15 to 20 minutes...just until potatoes are tender. Remove from heat add nutritional and give a good stir. 

Serve with crusty bread and a light dusting of  almond parmesan. 

Makes about 4 - 6 servings.

Notes: 

Use any potatoes you like, just use about 5 cups worth. Leave the skin on or remove it according to your preference. 

*Herbes de provence is a great herb blend for the pantry. I use them quite often in my soups, like this Parsnip & Split Soup and Chickpea Ratatouille. It won't go to waste if you love soups and cook often enough. And if you can't find it, the thyme is a great herb all by itself!

Recipe adapted from Elizabeth Antionette