Even though winter in Santa Monica comes in a very mild 50-60 degree variety, the evenings do get chilly enough to light the fireplace and incite a desire for soup. Delicious warming soups are literally the only thing that used to get me through the gross New York winters I was subjected to for years, so I’m happy that the tradition can continue here on the West Coast, if under slightly (ok majorly) less depressing circumstances.
I’ve been posting some of our soup creations on my Instagram and received a request for recipes, so I’ll do my best to post our favorites here throughout the season, to inspire you all (especially those of you who are freezing your little butts off in the rest of the country ; )
Our weekly soup is influenced in no small part by what that week’s CSA bounty was, which keeps us on our toes and keeps things interesting.
This week, we got a ton of leeks, potatoes and herbs, so this soup was pretty much a no-brainer. I added a can of organic coconut milk at the end to make it creamier, healthy-fattier, and a touch more decadent — and I highly recommend you do the same! Almond milk will do in a pinch, but I really like the particular flavor that the coconut milk lends. Enjoy!
Vegan Potato Leep Soup
V / GF
2 tbsp olive oil
6-8 medium potatoes, cubed (any kind will do, I used a mix)
2 leeks, halved and sliced
3 cloves garlic, minced
1 tbsp fresh thyme
2 bay leaves
6 cups vegetable broth (I use water and Seitenbacher Vegetable Broth Powder)
1 can organic coconut milk
1 green onion, chopped (for garnish)
Salt and pepper to taste
Heat olive oil in a soup pot over medium heat. Add the potatoes, garlic and leeks and sauté for 5-7 minutes, or until leeks begin to soften. Add the pepper, thyme and bay leaves and give it a stir. Add the broth, and bring to a boil. Cover, lower heat, and simmer until potatoes are soft, about 15 minutes. Remove from heat, and remove bay leaves. Puree with an immersion blender. Add coconut milk and salt to taste. Puree until creamy. Garnish with chopped green onion.