This one is a work in progress. I used to make all my “cream” soups with Labne, a Middle Eastern yogurt spread, a delicious, pure product (just compare the ingredients label with the one on cottage cheese, and you’ll see why I say that!). I love Labne, and I also really like making it at home — basically a 48-hour yogurt with whole milk and half-and-half. It’s one of the things that has been difficult to give up as I work my way into veganism. It’s especially difficult now that I have the possibility of a beautiful, raw milk available through my CSA. I would love to see how that yogurt comes out. But I digress.
OK, so I made the Leek and Potato Soup the same way I always did — but used coconut milk/cream instead of that beautiful, thick, creamy Labne. It was good but a little thinner and less rich than I like it. Next time I do this as a vegan soup, I’ll use less water and either no cream, vegan or otherwise, or I’ll try a different type of vegan cream to see how that works.
This is a very good base for lots of veggie soups. Shredded or sliced zucchini would be good in here. Shredded or sliced carrots would be nice too.
Ingredients
- Potatoes, 12 Idaho, sliced (I quarter the potatoes lengthwise, then run them through the slicing blade of the Cuisinart)
- Leeks, 4 large, quartered lengthwise, washed, then sliced thinly across
- Extra virgin olive oil, 6 TB
- Salt, 1 TB +
- Hot paprika, 1 tsp.
- Water, to barely cover the veggies
- Labne or vegan substitute, 1 pint
- Garnish – This time I used a little sage because I happened to have some in my CSA box this week
Instructions
- Add extra virgin olive oil to large soup pot.
- Slice leeks lengthwise, wash out the dirt, then slice thinly across the leeks. Add to soup pot and saute.
- When leeks are slightly reduced, add the sliced potatoes.
- Add water to barely cover the potatoes and leeks.
- Add salt and paprika, and cook until the potatoes are barely soft.
- Remove some of the liquid and stir into the Labne (or vegan cream).
- Pour the Labne (or vegan cream) back into the soup while stirring.
- Garnish.
Folks, this is exciting, being part of the food movement. Come on out and see what we’re doing at Bob’s Fresh and Local — or better yet, join with us!
If you’d like more information about the CSA, please visit Bob’s Fresh and Local (produce) and All Grass Farms (livestock, chickens, milk and cheese).
For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.