Creamy and luscious potato-leek soup from The Blender Girl’s latest book The Perfect Blend
Craving some potatoes and leeks for St. Patrick’s Day? Check out this soup from Tess Masters’ third book, The Perfect Blend: 100 Blender Recipes to Energize and Revitalize
Tess says:
“Roasted garlic and a touch of curry pull the classic potato-and-leek combo up to a new level. Resist the urge to overcommit to curry, because this soup sings when it’s subtle. (The turmeric boost will up color, flavor, and anti-inflammatory ammo.) Lemon juice brightens the blend, a dollop of vegan sour cream adds a beautiful tang and creaminess, and chives chime in with bite. Depending on the character of your potatoes, stir in more sour cream, and for a richer texture go with that drizzle of olive oil. For crunch, top with the crushed cashews.”
Suitable for:
vegan, vegetarian, gluten-free, celiac, paleo, Whole30 diets
Not recommended for:
low-sodium, migraine diets
You might also like:
How to make vegan sour cream
Creamy potato soup with uncured heirloom ham and Hatch chiles
Scallop corn chowder
Punched up potato and leek soup from The Perfect Blend
Ingredients
- 1 head garlic
- 1 teaspoon olive oil (extra virgin) plus 2 tablespoons
- 2 leeks large, roughly chopped, white and pale green parts
- 1/4 cup celery diced (33g)
- 3/4 teaspoon sea salt
- 6 cups potatoes yellow, peeled and diced (1 kg)
- 1-1/2 cups cauliflower florets, chopped (150g)
- 8 cups vegetable stock (low-sodium)
- 1 teaspoon curry powder mild
- 1/2 cup cashews raw (70g)
- 1 tablespoon lemon juice (fresh) plus more to serve
- 1 cup spinach baby, firmly packed, cut into ribbons, (44g)
- 2 tablespoons chives (fresh) finely chopped
Leave A Comment