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!