Happy Monday! Today I’m linking up with Confessions of a Mother Runner and Tina Muir
for Meatless Monday. Please visit their websites and check out the
recipes from the linkup. I’ve discovered some really interesting ideas
and great recipes through this linkup!
Today’s recipe continues the January soup theme. This is a different take on potato and leek soup. Rosemary adds just a touch of interesting flavor; I worried it would be too much, but it really wasn’t. A few cups of the soup are pureed to give the soup a thick, creamy consistency. And chickpeas add protein, making this soup a satisfying meal.
Hearty Potato and Leek Soup
Serves 6 (6 WeightWatchers PPV) to 8 (5 PPV)
From The Vegan Cook’s Bible
1 tablespoon olive oil
2 onions, chopped
3 leeks, white and green stalk (not leaves) sliced
4 cups vegetable stock
4 to 5 potatoes, cut into 1-inch cubes (about 4 cups)
1 teaspoon crushed dried rosemary
1 can chickpeas with liquid
salt and pepper to taste
1. In a large saucepan, heat oil over medium heat. Add onions and cook for 3 minutes or until slightly soft. Stir in leeks and cook, stirring occasionally, for 6 minutes or until soft. Add cooking spray, vegetable broth, or more oil if the onions start to stick. Add garlic and cook for another minute or so.
2. Add vegetable stock, potatoes, and rosemary. Stir and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes or until potatoes are tender.
3. Using a ladle, transfer 3 cups of the soup to a blender or food processor. Blend until smooth. Return to saucepan and season with salt and pepper to taste. Stir in chickpeas with liquid. Cover over low heat for about 2 minutes, until chickpeas are heated. Add more vegetable stock or water for a thinner soup.
Can’t wait to check out other Meatless Monday recipes!