April 11, 2010

Potato Leek Soup with Fresh Spinach

We did make it out to the garden today for a few hours. I planted some flowers, ranunculus, nasturtiums,  and pumpkin on a stick. I also pulled up some leeks and trimmed the spinach while I was there. They contributed to some pretty awesome, fresh tasting soup.

Potato Leek Soup with Fresh Spinach 

2 TB safflower oil
1 1/2 cup sliced leeks
1/2 cup fennel bulb, chopped
2 TB garlic, minced
3 cups filtered water
3 cups low sodium vegetable broth
2 medium potatoes, rinsed and chopped (2 1/2 cups)
1 cup soy milk
1 TB chopped parsley
2 tsp Shoyu
2 tsp sea salt, or to taste
1/2 tsp ground black pepper, or to taste
pinch cayenne pepper
2-3 cups chopped, fresh spinach

Place oil in a 3 quart pot on medium heat. Add leek, garlic and fennel, cook for 3 minutes, stirring frequently. Add potatoes water and broth and cook until soft, approximately 20 minutes, stirring occasionally. Add soy milk and chopped spinach.

Remove from heat and allow to cool 10-15 minutes. Carefully blend in batches, filling  the blender half way. Return to pot, add seasonings and stir well.

1 comment:

  1. Oh that looks so good. I'm suddenly hungry. :-)