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

vegan, gluten-free // serves 4-6

• 4 cups vegetable stock
• 1 1/2 cups leeks, chopped
• 28oz can, whole peeled tomatoes, chopped (reserve the juice for the broth – I used canned plum tomatoes)
• 2.5 cups red potatoes, 1/2” cubes
• 4 cups kale, finely chopped
• 1 cup chickpeas
• 1 Tablespoon garlic, minced
• 2.5 teaspoons fresh thyme, chopped
• 1 Tablespoon fresh basil, finely chopped
• 2 Tablespoons safflower oil
• 0-1 teaspoon 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

spicy smoked maple tofu

Back with another recipe to get you out of the dinner rut you’re currently in.

Or is it just me?

I made this tofu recipe on a whim last week and decided it was too tasty not to share.

If you’re looking for a tofu pressing tutorial, check this post.  If not, carry on.

When the first batch of tofu was made last week, I paired it with buttered + salted quinoa. 

Tasty, but boring. 

If you’re looking for a sure fire way to cook tofu, I recommend broiling.  It’s the quickest and easiest method.  You just need to keep a close eye on it, to ensure it doesn’t burn.

During round two I made a few tweaks to the tofu and came up with a simple recipe that turns this into a full meal.

I’m a bit spinach-ed out at the moment and wanted something with a little more bite.

Curly kale can sometimes be a bit chewy and rough, so I chose lacinato [dinosaur] kale.  Curly kale is my go-to for kale chips, but lacinato kale is what I use for salads and sautéing.

The tofu is lightly crisped with a slightly sweet, slightly spicy, smoked flavor.

Then it’s mixed together with chewy rice and a sautéed kale mixture.

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Spicy Smoked Maple Tofu

entire recipe together yields 3-4

• 1 package extra firm tofu
• 1.5 Tablespoons safflower oil
• 1.5 Tablespoons maple syrup
• 1 Tablespoon rice vinegar
• 1/2 teaspoon liquid smoke
• 1/4 teaspoon garlic powder
• 1/4-1/2 teaspoon cayenne pepper

1. Drain your tofu and cut into 8 equal slices.  Lay the slices out flat on a doubled over kitchen towel with another doubled over towel on top.  Lay a large cutting board on top and place a few heavy books on top. [tofu pressing how-to]
2. Press for 25-35min.
3. Preheat oven to broil with a rack on the top slats.
4. Whisk all other ingredients together in a large bowl.
5. Slice tofu into 1/4” wide strips or small squares.
6. Place tofu in the large bowl with the wet ingredients and stir very gently until well coated.
7. Lay tofu out on a parchment lined pan and broil for 4-8min, until golden brown with slightly darker edges.  Time varies depending on your oven.  Flip and broil for another 4-8min until golden brown.  Typically, the second side browns a bit faster.
8. Remove from the oven and serve immediately.

Rice + Garlic Maple Kale

• 4 cups cooked wild brown rice [1c dry + 2c water]
• 8 cups lacinato kale, finely chopped
• 1 small yellow onion, diced
• 1 Tablespoon safflower oil
• 1 Tablespoon maple syrup
• 2 Tablespoons rice vinegar
• 2.5 teaspoons garlic, minced
• 1/2-3/4 teaspoon salt
• black pepper
• cayenne if desired

1. Cook desired grain according to package directions.  You want 4c cooked.
2. In alarge pan, heat the oil over medium.
3. Add the onion and cook for 4-6min, until it starts to brown, stirring frequently.
4. Add the garlic and cook for 30sec, until just starting to brown, stirring constantly to avoid burning.
5. Add the kale, maple syrup, rice vinegar, 1/2t salt and black pepper, stirring frequently for 2-3min.  The kale should be just starting to wilt.
6. Add in the rice and stir to combine, for 1-2min.
7. Gently mix in the tofu.
8. Taste + add more salt and pepper [and/or cayenne] if desired.

Now I think we’re in need of a new dessert…

Agreed?

Ashley