Enjoy this low fat, filling comfort food without the guilt of rich, cream-based soups. Best of all it’s easy to make and the perfect antidote to a cold winter evening. Enjoy with a slice of soda bread. (From the Wild Oats website).
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 2 shallots, minced
- 1 large carrot, peeled and diced
- 3 medium organic leeks, rinsed and sliced (white and light green parts only)
- 1 lb organic yukon gold potato, peeled and chopped into 1-inch pieces
- 1 cup organic chicken or 1 cup vegetable broth
- 1 1⁄2 cups wild oats organic nonfat milk
- 2 teaspoons thyme
- sea salt
- fresh ground black pepper
- 1⁄4 cup fresh chives, chopped
- Heat oil in a large soup pot. Add garlic, shallots, carrots and leeks. Cook for 5 minutes, or until soft.
- Add potatoes, broth and milk. Bring to a boil, then turn down to a simmer and cook for about 25 minutes, or until potatoes are fork-tender.
- Blend until smooth with an immersion blender or in small batches in a standard blender.
- Adjust seasoning to taste. Serve warm garnished with chives.
A good basic recipe, but mine turned out too 'fluffy' for my taste. Maybe I would have liked it better if I'd only pur?ed half of the soup and let some of the veggies remain in tact. Otherwise, it was a yummy recipe I'll probably try again with a couple tweaks.
Really good and very easy. I used a whole sweet red pepper and chopped it up and also used small red potatoes and didn't peel them. I used fresh thyme as well. Very creamy. This is the type of soup you could adjust as you want and it will still be good.
THE BOMB!Easy peasy to prepare... great taste! I used coconut milk.. not the vanilla of course.. and not out of the can.. but since i am vegetarian.. gluton free and i dont drink milk... this is great! I am going to make it again .. soon. Oh.. and I didnt blend it. Since I travel, I put them in plastic containers, froze it and it will be great for lunch.