potato tomato leek soup

I no longer fear soup making.

I once did, but now I don’t.

I’ve actually grown to love it.

Vegetables.  Broth.  Spices. 

Sauté.  Simmer.  Slurp.

Leeks have been on sale for the past few weeks, which means I’ve been putting them in everything.  I really prefer them to onions but don’t buy them too often because they tend to be pricey.  The flavor is much more mellow than an onion, and I think they are the perfect addition to any vegetable soup.

I wanted this soup to be full of texture, packed with fresh herbs, in a nice and light tomato broth.

 

I’ve consumed the entire batch of this soup by myself, topping it differently with each serving.

• pepitas + fresh thyme
• ricotta cheese
• goat’s milk mozzarella <- favorite!!
• 2 sunny side up eggs <- sounds strange but it was delicious

 

Print this!

Potato Tomato Leek Soup [serves 4-6]

• 4c vegetable stock
• 1 1/2c leeks, chopped
• 28oz can, whole peeled tomatoes, chopped
  • reserve the juice for the broth – I used canned plum tomatoes
• 2.5c red potatoes, 1/2” cubes
• 4c kale, finely chopped
• 1c chickpeas
• 1T garlic, minced
• 2.5t fresh thyme, chopped
• 1T fresh basil, finely chopped
• 2T safflower oil
• 0-1t salt*
• black pepper

1. In a large pot, heat the oil over medium.
2. Add the chopped leeks and sauté for 4-7min, stirring frequently, until light golden brown.
3. Add in the garlic, salt, thyme, and black pepper, stirring for 1 minute. *I use no-sodium vegetable bullion cubes to make broth, so I added 1t salt total to the soup.  If your broth has low sodium or the full amount of sodium, taste + add salt towards the end of cooking if needed.
4. Add in the basil, chopped tomatoes, tomato juice, and broth.  Stir and bring to a boil.
5. Reduce heat to simmer for 20min, uncovered.
6. Stir in the potato, kale, and garbanzo beans. 
7. Cover + simmer for about 15min until the potatoes are tender.
8. Taste and add more salt/pepper if desired.

Just the soup to get you through what’s left of winter.

Enjoy the weekend!

Ashley

twice baked potatoes with smoked tempeh crumbles

It’s been one of those weeks.

• Lost + then found keys.  Luckily, because the dang car key is $150!  Thanks to Kelsey, they’re now found.  And yes, she permitted me to use this photo.

• Toilet is leaking and is currently detached from our floor.  We have 1 toilet.  Plumber is getting a phone call at 8am.  We’re possibly going to have to renovate the bathroom + subfloor, and get it all planned 2 days before leaving for Ohio + PA. 
• There were a few gifts I had bookmarked last week, but didn’t order until yesterday.  Of course the prices both went up by 30%.
• Trying to shop at Michaels, 5 days before Christmas.  No further explanation needed. 
• Specifying 2c of butter, instead of 1c for my cookie dough balls, and didn’t notice the error until after someone already made them.

Things could be much worse, but they could also be slightly better.

At least there’s dinner.

It’s kind of hard for me to believe, but I’ve never made twice baked potatoes.  Do you remember the twice baked potato freezer packs??  Gosh, I loved those.  The potato was always whipped up so fancy-like.  That, I could not replicate, but the taste exceeded my expectations.

After baking for an hour, I went at these spuds with a fork.  A spoon just wasn’t cutting it. 

After mixing everything together with my immersion blender, the potatoes were headed back into the oven.  If you don’t have an immersion blender, it’s a handy little kitchen tool that only costs about $30.  You can use it to puree sauces, soups, cream potatoes, and so many more things.  I love mine!  Great holiday gift for the cook in your family!

So creamy.

So cheesy. 

Now what to top these with, to make a full on meal?

Smoked crumbled tempeh?

I think so!

With a little steamed broccoli and a dollop of Greek yogurt on top.

It’s like a potato boat.

Docked at my table.

Ready to devour.

Twice Baked Potatoes with Smoked Tempeh Crumbles [serves 4-6]

• 4 med-lg russet potatoes
• 1/2-3/4c unsweetened almond milk
• 1/2c 2% plain Greek yogurt [+ extra to top]
• 2T butter
• 1t oregano
• 1t parsley
• 3T green onion, diced [+2T for garnish]
• 1.5t garlic, minced
• 3/4t salt
• black pepper
• 2 heads of broccoli
• 1/2c-3/4c cheese

1. Preheat oven to 400*
2. Clean potatoes, dry + poke through to the middle with a fork, in a few different spots.
3. Bake for 1 – 1 1/4hr, or until tender. 
4. Remove, slice lengthwise and let cool for 10min.
5. Scrape out the potato with a fork, into a large bowl, leaving about 1/4” of potato on all sides.
6. Add 1/2c milk [to start], yogurt, butter, oregano, parsley, 3T green onion, garlic, salt + pepper.
7. Cream together with an immersion blender, hand mixer, or potato masher until smooth.  Add more milk if needed. 
8. Fill the potato halves to the top + bake for 20min on a large baking sheet.
9. Start tempeh + broccoli once in the oven –> steam or boil broccoli for 6-10min, until desired tenderness is reached, then drain + toss with a small amount of salt + butter.
10. Sprinkle on the cheese + broil the potatoes on the top rack, for 3-5min, watching closely so nothing burns.
11. Top with tempeh, broccoli, green onion, Greek yogurt, or any other desired topping.

Smoked Tempeh Crumbles

• 1 block tempeh
• 1T tamari/soy sauce
• 1T water
• 1T sunflower oil
• 1T apple cider vinegar
• 1/2t garlic powder
• 1/2t liquid smoke
• black pepper

1. Crumble tempeh into a bowl, add all ingredients, and mix until well combined.
2. In a dry, pre-heated pan over med-high heat, add the tempeh spreading in a single layer.
3. Cook for 1-2min, then stir and cook for another 2-4min, until golden brown.

tips/substitutions:  Use 1.5c washed + drained chickpeas instead of tempeh.  Use any type of unsweetened, unflavored milk.  Sub sour cream for Greek yogurt if desired.  Use any type of cheese to top the potatoes.  I used parmesan.

So smooth. 

So crispy.

Ah, childhood meals.

And a little peak at 1 gift project that is complete!

I pinned this idea on Pinterest the other week and had to make it for Chris.

[source]

While I love the big size of this painting, I decided to break mine up into 3 pieces.  I painted the words to our first song, from our wedding.

Swept Away – The Avett Brothers

I meant for it to not be completely readable.  I was going for a subtle look. 

All the words are there, including an “I love you Chris” at the end.  Man it’s been a long time since I’ve done anything in cursive!

Now that I’m looking at the original version, I’m second guessing my decision for the small canvases!  Dangit!

Kenna was contemplating my decision as well.

And so Dakota doesn’t feel left out…

Here’s hoping Wednesday goes a little more smoothly.  Not sure how likely that is, when the first thing I have to do is call the plumber and possibly a contractor.  However, dinner will be cooking in the crock pot all day, so at least I can count on that!

Ashley

southwestern soup

I can’t tell you how many times I’ve made cornbread in the past few months.  More than any year before.  Way more. 

I’m addicted and it feels so good.

In preparation for making cornbread stuffing [!!!], I whipped up 2 batches , using my pumpkin cornbread recipe.  This is the vegan cornbread recipe, which uses pumpkin, but doesn’t taste like pumpkin.  Promise!  Pumpkin haters, buy 1 can this year, and make this bread!

Whenever you’re making cornbread, always double the recipe.  I shouldn’t have to explain why.  You’re going to be stuffing your face with it for 3 days in a row and then you’ll be sad when it’s all gone.  This bread is definitely breakfast material, too!  Cornbread, cornbread, all day long.  The 2nd batch ensures you’ll have enough [maybe?] to stick in the freezer, and thaw out on a snowy day.

If I can take a moment to breath, and stop obsessing over cornbread, I can start obsessing over this soup.

I was trying to replicate a soup I recently ate at Tasty Harmony.  Something a little lighter than chili.  Something with not quite so many beans and with the addition of potato.  Similar to the taste of tortilla soup, but with a little more oomph inside.

Just like cornbread, soup, chili, stew, and any other soup-like meal, made in a big pot, should always be doubled.  It takes zero extra effort and only a few extra dollars.

And just so you’re sure to double it, I’ve already doubled it for you.  Just don’t double my double, unless you’re ready to feed 24! 

I made dinner for two, lunch leftovers, 2 freezer bags filled with large personal portions, a 32oz mason jar [froze it after cooling], and a 16oz jar FULL of this soup!  

I’m calling this “soup”, but call it what you will.  It’s hearty, but not nearly as thick as I make my chili, and not stuffed to the brim with beans. 

I used to be scared of making soup!  Basically, up until this year.  I just never understood how you could possibly get the flavors right.  What I’m learning is, it’s quite easy to get the hang of.  I always start with the thought “less is more” and then after letting it cook for awhile, taste and add.  It’s hard to go backwards in cooking, so I’m cautious at the beginning. 

With this recipe, I started with what I thought would be enough seasoning and then ended up adding about another 30% of each spice. 

I wanted to give you a better idea of the texture and contents of the soup, so I took a few photos with a much wider bowl and plopped a big spoonful of the “guts” on top!

If the beans look huge, they are!  I received these beans, as a part of a gift from Foodbuzz, for winning my photography blog award.  They’re from the company Rancho Gordo, who supplies fancy, heirloom beans!  You would be amazed at the variety.  They’re currently offering a “a year of beans” gift package, and I seriously would be the happiest, bean-loving-girl to get it!

But I’ll keep dreaming on that one! 

The tomato broth was just the right consistency and packed with warming flavors + just a little kick of heat.

This is definitely a soup for beginners.  A little chopping + measuring, but nothing too fancy for the actual method.  And, if you feel inclined, you can throw everything in your crock pot on low for 6-8hrs and call it a day.

{doubled} Southwestern Soup [~12 servings]

• 8c low sodium vegetable broth
• 1- 28oz can, fire roasted crushed tomatoes
• 2- 4oz cans, roasted mild green chilies
• 2c frozen corn
• 2c onions, diced
• 2c bell pepper, chopped
• 3c potato of choice, 1/2” cubes
• 2c bean of choice, rinsed + drained
• 1/4c fine ground cornmeal
• 1.5T garlic, minced
• 4t cumin
• 1.5T chili powder
• 1t coriander
• 2t oregano
• 1/4-1/2t cayenne pepper, optional
• 2T sunflower oil
• 1/2-1.5t salt [depends on broth being used]
• black pepper

1. Chop all veggies and garlic, and get all spices + ingredients out and ready.
2. In a large pot, add the oil over medium heat. 
3. Once hot, add the onion + peppers and cook for 5-7min, until softened + translucent.
4. Add the garlic, spices, and cornmeal, and stir for 1min until fragrant.
5. Add the whole can of crushed tomatoes, green chilies, and corn.  Stir until combined.
6. Pour in the broth, stir, cover + bring to a boil.
7. Uncover and lower heat to simmer for 5min.
8. Add in the potatoes [I used 1/2 sweet, 1/2 yukon gold] and simmer for about 12min. 
9. Test the potatoes for tenderness, and cook longer if needed.
10. Add the beans and simmer for another 5min.
11. Taste and add more salt or pepper if needed.

tips/substitutions: I use no-sodium veggie bullion cubes, which required about 1-1.5t added salt.  If your broth has sodium, be careful not to add too much in the beginning.  Corn flour will work instead of cornmeal.  Plain crushed tomatoes will work instead of fire roasted, there will just be a bit less flavor.  Add 1/4-1/2t smoked paprika or chipotle seasoning instead.  I recommend using a nice, sturdy bean.  Black beans would be perfect!  If desired, throw all of the ingredients in a crock pot on low for 6-8hrs. 

Topping ideas: red onion, pepper jack cheese, tortilla chips, avocado, sour cream

Now back to the cornbread!  I slightly adapted the recipe, and like this version even more!  This time I used GF oat flour instead of buckwheat flour and cut the brown rice syrup down from 6T to 2T.  The corn flavor came out so much more with the flour switch!

I’ve added the changes on the original recipe page.  Pumpkin Cornbread [vegan + GF]

Tomorrow, I plan on eating a heaping pile of cornbread for breakfast, with chai spice almond butter.  Sounds weird, tastes so good!

What’s on your breakfast plate?

Ashley