Cozy Potato Leek Soup

Merry day after Boxing Day! It’s still the holiday season, but two days after Christmas, the holiday decorations around town are starting to look tired, if not coming down. The Denver go-to holiday radio station has switched back to easy listening, and the abrutpness of it is making all the tunes are hitting with a wan Phil Collins style blues.

Soon, the festive warmth will shift gears and all the fuzzy messaging will morph into pressure to get on with those resolutions, making gross assumptions that we couldn’t sustain healthy lifestyle goals throughout the year. I know, for many that January reset is ultra motivating and positive; for me, it’s kind of a sad call to get back to being a cog on a relentless wheel.

But, despite all of the above, we can still cozily nurture and nourish. We can revel in our good health that we have indeed sustained—or in our strivings—because it’s soup season! And soup is all about comfort and goodness. It’s happiness like a warm blanket, Charlie Brown. I like to give this one an extra boost of Ashwagandha, adding to the already robust profile of this belly warmer.

Made with clean, wholesome ingredients, this easy potato leek soup is rich and creamy without the cream, allowing pure, rustic flavors to truly shine.  You can certainly leave out the Ashwagandha, but the creaminess is very condusive to the addend. A revered herb in Ayurvedic practice, powerful adaptogen Ashwagandha is increasingly  recognized for its abilities to aid the body’s healthy stress responses.  Considered a Rasayana, or rejuvenating herb, Ashwagandha  has been used for centuries for a wide range of other benefits as well. While best known  for its calming effect and for promoting feelings of wellbeing, research additionally suggests Ashwagandha may help improve cognitive function, enhance energy levels, and support sleep quality.

Adding cauliflower lends a further smooth lightness to this cozy potato-leek blend. Puree in a blender to the ultimate smooth texture, or use an immersion blender and keep some chunkiness. Hearty but not heavy, this soup goes great as is with a side or crusty bread or topped with croutons, but welcomes other addends, too. We like stirring in corn, sprinkling with tempeh bacon crumbles and herbs, or topping with toasted chickpeas. I also love adding in some cooked plant-based sausage links at the end of the simmer—just two, sliced and lightly pan-fried is all you need for a big burst of flavor. However you choose to serve it, this dish is soup-er satisfying. I hope you enjoy! xo

Use code HAPPYAPPLE for 15% off Organic India Ashwagandha and other products! xo

Vegan Potato Leek Soup

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Yield: 4-6

Author: Wendy McMillan

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Made with clean, wholesome ingredients, this easy potato leek soup is rich and creamy without the cream, allowing pure, rustic flavors to truly shine.

Ingredients

• Water for sauteing
• 3 medium leeks, sliced (white and light green parts)
• 3 cloves garlic, minced
• 1 ½ pounds gold potatoes (about 5 large), cubed (no need to peel)
• 2 Cups cauliflower florets
• 4 Cups low-sodium vegetable broth
• 1 Teaspoon dried thyme
• 1 bay leaf
• 1 Tablespoon Ashwagandha, optional
• Sea salt and black pepper to taste
• Optional for serving: sliced scallions, tempeh bacon crumbles (highly recommended), chopped parsley, toasted chickpeas, turmeric croutons

Instructions

1. Coat a stock pot with a light thin layer of water. Add leeks and cook over medium heat, approximately 5 minutes. Add the garlic and cook a further 3 minutes, stirring often and adding water as needed.
2. Add potatoes, cauliflower florets, broth, thyme, and bay leaf. Bring to a low boil, then reduce heat, cover, and simmer on low until the vegetables are tender, about 20 minutes.
3. Remove the bay leaf and add the ORGANIC INDIA Ashwagandha. Puree the soup using an immersion blender, or blend in batches in a blender until reaching desired consistency (we like to leave a little chunkiness). Season to taste with sea salt and pepper. Serve garnished as desired.

Notes

In place of tempeh bacon crumbles, consider adding two plantbased sausage links, slived and pan-fried, at the end of the simmer. Delicious!

Nutrition Facts

Calories

204

Fat

1 g

Sat. Fat

0 g

Carbs

46 g

Fiber

7 g

Net carbs

39 g

Sugar

6 g

Protein

7 g

Sodium

91 mg

Cholesterol

0 mg