Creamy Leek Soup Recipe
2012
Every weekend Mom and I make a big pot of soup together. It’s part of getting Mom back into and comfortable cooking and working in the kitchen again.. so it’s kind of a therapy thing. But cooking is a great bonding activity to do together so it is nourishing in different ways and has multiple benefits. Mom sometimes tends to lean towards comfort foods these days and this is one of those recipes. I would have left out the potatoes and substituted other vegetables and you can do that if you like. That’s the beauty of soups, they are very adaptable. This recipe is a real comfort soup, but still very healthy, vegan and it is delicious! Perfect for these cooler fall days!
Let this be a guide and adjust and change and add to it as you like. It’s great to get creative with food!
Creamy Leek Soup
Ingredients
3 Leeks – washed well, quartered lengthwise and sliced
1 Onion – diced
1 Carrot -sliced, or quartered and sliced
2 Celery Stalks – sliced at a diagonal
2 Potatoes – diced
optional – 1-2 cups of other favorite vegetables; we used bok choy
½ cup Parsley leaves
2 Bay leaves – dried
1 t Thyme – dried or 1-2 strands of thyme
¼ cup Cornstarch
½ can Coconut Milk
2 Vegetable Bouillon cubes, organic if possible
1 Tbsp Onion powder
Salt and pepper to taste
Directions
Chop all vegetables and then add them to a pot, cover with water and boil until they are soft. Put cornstarch in a glass bottle and add half a cup or a little more of water and shake to dissolve cornstarch and then add to soup, along with herbs and spices, coconut milk and bouillon. Continue cooking on medium heat for about half an hour at a low boil and soup will thicken lightly and become creamy. If vegetables are soft the soup is ready, if not continue cooking until they are ready and then the soup is ready to serve.
Photo Description
Assemble ingredients, here: leeks, celery, onion, carrot.
Here, potatoes (2 kinds: a yellow and a red skinned variety) and bok choy. We were cleaning out the fridge, often we make soup on Friday before stocking up on vegetables at the market on Saturday.
Here are the herbs and spices: parsley, thyme, onion powder, bay leaves. We kept the seasonings light in this soup.
Put all of the vegetables into a pot and cover with water and boil. Then turn down to medium low and simmer for about an hour until the vegetables are beginning to get soft.
Add herbs, spices, coconut milk, bouillon and cornstarch shaken in a glass jar of water to mix it first, and continue letting it cook. It will thicken a bit and become very creamy and smooth. Season with salt and pepper to taste. Let cook for another half hour or more and when the vegetables are soft, it is ready to eat.
