Sunday, December 18, 2011

Dee's Potato, Leek and Cilantro Soup


Life for me is better being meat free. Again, I'm not doing this for any political reasons, or anything other than my body cannot handle the meat any longer. I just don't feel good, physically, after I eat meat anymore.

So, I have meat behind. I feel so much better. My body is thanking me by making my moods elevate again. It's been so long since I've been happy & I was truly dreading winter with the lack of sun. However, it's been a complete turn of attitude and mood & I am thrilled! I am happy again for the first time in almost nine months!

So, I made this yummy soup. I know it look super greasy, but it's really not. It only has two tablespoons of truffle oil.

Delicious, flavorful soup that is super simple to make for two or more. Great to make ahead and have leftovers during the week for lunch or dinner for the busy single, or couple.

I hope you'll try my soup. It's simple and delicious. I LOVE soup! I told my daughter a while back, if I ever opened a restaurant I'd open a soup place. I found one in Luxembourg, that I will be going back to try too.

Dee's Potato, Leek & Cilantro Soup

Six 1-Cup Servings

Ingredients:

1 Leek, chopped

2 Potatoes

1 Bunch of Cilantro

3 Cloves of Garlic (Yes! I LOVE garlic.)

2 Tablespoons EVOO or Truffle Oil (which is what I used)

16 Oz of Vegetable broth

1 Can of Coconut Milk

2 Cans of Water

Exact amounts:
Leeks, 1 cup
Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.)
Garlic, 3 clove
Cilantro, raw, 3 tbsp
Olive Oil, 2 tbsp
Coconut Milk, 1.25 cup
Vegetable Broth, 2 cup
Water, tap, 26 fl oz
Cooking:

Slice up the leek. Chop the potatoes into chunks. I made mine bite size. Dice up the cilantro and two cloves of garlic.

Put one table spoon of oil into a pot. (I like to cook my food in the pot I'm going to make the soup in, it's just less mess!) Put in the sliced leeks, and chopped potatoes and cilantro and two cloves of garlic.

In a saute pan put the other tablespoon of oil and the remaining diced garlic clove. (I used the largest clove of garlic I had for this piece.) Sauté for about five minutes, or less depending on your taste. Stir occasionally.

While your clove of garlic is sautéing, begin to prepare the soup by adding your vegetable broth, coconut milk, and two cans of water to the pot with your leeks, potatoes, and cilantro. Cook on low-medium heat for about 25 minutes. Stir occasionally.

Tips:
Add more veggies if you'd like it chunkier. I just love creating recipes, and I'd love to hear other's additions and changes.

2 comments:

Elisabeth said...

Gorgeous soup, absolutely love it!
Would like to try this, since I love all the ingredients, especially the cilantro herb!
Thanks for sharing...I also followed you back:DDD

NikonGoddess said...

Elisabeth,
You'll have to give it a try. It's so good. I may make it again tomorrow. It was delicious!
Thank you for following me as well. :D