GOOD EATS
KEEP IT LOCAL
vegan potato leek soup
Nothing goes better with this hearty soup than a slice of Sobey’s Potato Bread!
INGREDIENTS
METHOD
1 tbs olive oil Two large or three-four small leeks, dark green stems removed, washed thoroughly and sliced thinly Two stalks celery, chopped Three large PEI potatoes (about 2-2½ lbs), peeled and roughly chopped 1 tsp salt Black pepper to taste 4 C vegetable broth + two cups water 1/3 cup nutritional yeast Optional: Four heaping cups washed and chopped kale, collard greens, or spinach
Heat the olive oil in a large soup pot over medium heat. Add the leeks and celery and cook, stirring occasionally, until the leeks have completely cooked down. Add the potatoes, salt, and pepper. Add the broth and water. Bring to a boil and lower to a simmer. Simmer for 25-30 minutes, or until the potatoes are so tender that they’re almost falling apart. Use an immersion blender or a regular blender to blend about half the soup, so that it has a creamy, thick texture but chunks of potato and celery are still visible. Stir in the nutritional yeast and adjust salt and pepper to taste. If you’d like to add greens, stir them in now and keep simmering the soup until they’re wilted and tender. Serve the soup with toppings of choice.
FALL 2018 www.pei-living.ca
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