Soup!

Check out my Thai Carrot Soup! Its sooooo tasty. My new fave. I love soup! I make a big crockpot full almost once a week. My freezer is stocked!

http://vegucatedinvancouver.blogspot.com/2011/10/vegan-mofo-day-24-thai-carrot-soup.html

Thank you so much for this fantastic list of soup options! Since my husband and I are relatively new to the “plant-strong” world, having all these additional resources is wonderful! Since you asked, one of my favorite soup recipes is something I made up! Its a vegan modification of my Mom’s Potato-Leek soup–Enjoy! Dr. Cat

Potato-Leek Soup
Makes 4-6 servings

1 pound potatoes–Yukon Gold and Red Russet are best
1 Leek
1 cup Oat Milk
1/4-1 cup water
1-2 Tbl dry Dill
salt and pepper to taste

1. Wash the potatoes and leave the skins on. Chop them up and put them in a big pot. Fill the pot with water up until the potatoes are just floating off the bottom of the pot. Boil the potatoes until the potatoes can be easily mashed in with a fork–usually about 20 mins.
2. While the potatoes are boiling, cut the bottom off the leek and thoroughly wash all the leek fronds. Chop each frond into approximately ¼-1/2 inch pieces.
3. Place the chopped leek fronds in a frying pan and sauté in about 3 Tbl water until the pieces are soft and brown-tinged. Add more water as needed to maintain the sauté.
4. Once the potatoes are done, drain off the water
5. Put the cooked potatoes, the sauteed leeks (including the leeks’ sautéing water) and 1/4 cup of water in a food processor and puree. While pureeing add the cup of Oat milk, 1Tbl Dill and the salt & pepper. If the soup is too chunky for your taste, thin it with more water. Feel free to use more oat milk to increase creaminess or add more dill to taste (I use more because I LOVE dill)!
6. Either transfer the now pureed soup back into a pot to heat up OR if it is still warm enough–serve directly from the food processor!