Apart from the bacon garnish, this soup was prepared 100% vegan. I’m not a vegan but sometimes have dairy issues, this is a warm comforting dish made without dairy, meat or MSG.
Start by making a vegetable stock with any leftover bits of veggies you have hanging around, if you have been paying attention you will have a small store of frozen end-of-veg ready for this occasion. Add a garlic clove and pinch of salt, then barely cover the vegetables with water in a pot. Bring to a boil and simmer for at least 30 minutes.
Cut the dark green tops off 2 – 3 leeks (use the greens in the stock). Clean and finely slice the white ends of the leeks. Slice a spring onion. Crush and mince a garlic clove. Dice 2 – 3 yellow potatoes.
Strain the veggies from the stock.
In a second pot, melt a spoonful of coconut oil. Begin with the leek and onion, stirring to coat each slice. When they are translucent add the garlic. Cook until everything gets a hint of brown but be careful not to burn them. Add the potatoes and stock. Add a pinch of salt and 1/4 tsp white pepper. Bring the liquid to a simmer and cook until the potatoes are soft.
Blend the soup to a smooth texture. If you prefer some chunks of potato in the soup then blend half to 2/3rds of the soup. Return the soup to the pot and keep warm until ready to eat. Garnish with chives and bacon (isn’t there vegan bacon?)
Makes 4 servings.
Happy St. Patrick’s Day!
Oh, this is what I am going to try on Monday next week. We are to have storms and rain all day… possibly into Tuesday. This soup sounds like great comfort food! Thanks for the idea!
Perfect for cool spring days 🙂 Enjoy!