Spicy Soup Warms The Heart
I wanted something warm for the cold while keeping it healthy… so, I made soup. SOUP! 100% my own recipe. On the way home, I stopped by the local Meijer and picked up some garlic, a potato, a couple leeks and some other non-meaty groceries. Other items of note? Chocolate Silk soy milk (thanks Jacqui), natural crunchy peanut butter, bok choy and green tea ice cream. MMmMmMmMmmmm. Here’s the recipe:
Curried Leek and Potato soup
Ingredients:
Software
1 pat of butter
1 tablespoon of olive oil
1 leek (all white plus 2 inches of green) chopped
1 large russet potato diced
1 crown of broccoli
1 clove of garlic
32oz. vegetable (or chicken) broth
Spice
Tumeric, cumin, chili powder, coriander, mustard powder, kosher salt, freshly cracked pepper
Hardware
Blender (hand or tabletop)
Large skillet
Tongs
Sauté the leek, broccoli and potato in butter and olive oil over med-high heat until the leeks caramelize lightly. Pour the veggie / chicken broth and let simmer for 20 minutes. Insert the spices, to taste** When the diced potato breaks easily under the pressure, take the contents of the skillet and run it through the blender with a raw clove of garlic until ultra smooth. Reheat and serve warm.
Sorry about the general spice comment, I’ve cooked with these spices before, but I’m still not very familiar with ‘em. I was actually test-tasting every single second. If you’re feeling adventurous and you have these spices collecting dust in your cupboard, you might want to try it out. It’s very cost-effective too, I spent under $7 for 4 or 5 large servings. I’ve had the soup with naan and grilled cheese… it’s definitely a dippin’ kind of soup.
Try it out. It tastes GGEEWWWDDDDD.
~Spec
