This recipe is from a vegan chef who helped her husband recover after filming the movie Supersize Me.
1 Tbl olive oil
2 Leeks, white and light green parts, washed and sliced thinly
2 cups chopped yellow onion
1/2 tsp sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes, peeled and cubed into 1/2 inch cubes
4 cups vegetable broth
2-3 tsp fresh rosemary leaves
Directions: Cook the leeks, onion and sea salt in the oil over medium heat for 5 minutes until onions become translucent. Add the garlic, stir well and cook one more minute.Add the potatoes and broth, and bring to a boil. Reduce heat to a simmer and cook 5 more minutes. Remove the soup from heat and blend with the rosemary until the soup is smooth. Once all the soup is blended pour back into the pot and heat through. Serve hot.
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