Recipe: Potato Carrot Lentil Leek Soup (vegan)
Vegan - Gluten-free - Organic - Local - Whole food ingredients - Sugar-free
I bought many of the ingredients from local Allandale Farm.
Ingredients:
- 8 small red and yellow potatoes, chopped, skin on
- 4 leeks, rinsed and chopped
- A handful of green onions, chopped
- 4 tbsp olive oil
- 1 apple, peeled and chopped
- 4 large carrots, chopped
- 1 cup red lentils
- 2 quarts Trader Joe's Organic vegetable stock or broth of your choice
- salt and pepper to taste
- 2 tbsp Trader Joe's 21 Seasoning Salute or multi-herb shake of your choice
- 1 tsp cumin
To prepare leeks, depending on how much dirt is trapped between the layers, it is recommended to soak them to remove all the dirt. Or you can chop off the root end and the thick part of the green tops that doesn't seem good for eating, slice the leek in half lengthwise, and fan out the layers while rinsing under the sink. Then chop.
Heat olive oil in a large soup pot and add chopped leeks and cook until they are soft. Remove half of them from the pot and set aside. Add onions and sautee a little more.
Then add the broth and bring to a boil.
Once water is boiling add chopped potatoes, carrots, apple, lentils, and spices. Be sure to cook the lentils for at least the amount of time specified on the package.
When the potatoes and carrots are soft, after 20-30 mins and the lentils are done, either use an emersion blender to blend the soup or transfer soup to a food processor. Add the soft, cooked leeks you set aside to the soup base.
Should make 6 servings.
