Potato Leek Soup
Leeks and red potatoes arrived in my Boston Organics bin on Friday. We're at about five feet of snow today Naturally, potato leek soup ensued.
1 medium leek
1 medium onion
3 garlic cloves
2-3 pounds potatoes
1 tablespoon olive oil
1-1/2 teaspoon salt
4-6 cups vegetable broth
3 cups unsweetened soy milk
Chop garlic and onion into small pieces. Cut end of leek off, slice in half, wash thoroughly, and cut into 1/4 inch slices.
Cube potatoes (I used red potatoes) in 4-6 pieces each. Leave the skin on to keep the nutrition and taste.
Heat olive oil in a large pot and add the onion, garlic, and leeks. Sautee until soft but not browned.
Add potatoes and salt and stir to coat. Add enough vegetable broth to cover the potato mixture - about 4-6 cups. Bring to a boil and then turn heat down to simmer for about 30 minutes, until potatoes are soft.
Liquefy in blender in batches with soy milk. Add water to make desired texture. Serve with freshly ground black pepper.
Nutrition: One cup has about 150 calories, 28g carbs, 3g fat, and 5g protein.
Here's how I ate it for lunch today (yes, that it my homemade bread machine bread):
Creamy Vegan Salad Dressing
The salad dressing I used, by the way, is the following: 2 parts Low Fat Vegenaise, 1 part seasoned rice vinegar, 1 part olive oil, plus spices (salt, pepper, chopped garlic, and onion flakes) to taste. Put it in a small jar and shake until mixed. Let sit for at least 10 minutes, or as long as you can wait, so the onion flakes soften. Keeps in fridge for a while. (One tablespoon of dressing has about 58 calories, 2g carbs, 6g fat, and 0g protein.)
1 medium onion
3 garlic cloves
2-3 pounds potatoes
1 tablespoon olive oil
1-1/2 teaspoon salt
4-6 cups vegetable broth
3 cups unsweetened soy milk
Cube potatoes (I used red potatoes) in 4-6 pieces each. Leave the skin on to keep the nutrition and taste.
Heat olive oil in a large pot and add the onion, garlic, and leeks. Sautee until soft but not browned.
Liquefy in blender in batches with soy milk. Add water to make desired texture. Serve with freshly ground black pepper.
Nutrition: One cup has about 150 calories, 28g carbs, 3g fat, and 5g protein.
Here's how I ate it for lunch today (yes, that it my homemade bread machine bread):
Creamy Vegan Salad Dressing
The salad dressing I used, by the way, is the following: 2 parts Low Fat Vegenaise, 1 part seasoned rice vinegar, 1 part olive oil, plus spices (salt, pepper, chopped garlic, and onion flakes) to taste. Put it in a small jar and shake until mixed. Let sit for at least 10 minutes, or as long as you can wait, so the onion flakes soften. Keeps in fridge for a while. (One tablespoon of dressing has about 58 calories, 2g carbs, 6g fat, and 0g protein.)
Comments
Post a Comment