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
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
- In a large pot, heat the oil over medium.
- Add the chopped leeks and sauté for 4-7min, stirring frequently, until light golden brown.
- 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.
- Add in the basil, chopped tomatoes, tomato juice, and broth. Stir and bring to a boil.
- Reduce heat to simmer for 20min, uncovered.
- Stir in the potato, kale, and garbanzo beans.
- Cover + simmer for about 15min until the potatoes are tender.
- Taste and add more salt/pepper if desired.
Just the soup to get you through what’s left of winter.
Enjoy the weekend!