Just in time for a rainy weekend with a side of snow. This soup freezes extremely well and your future self with thank you!
In a large pot, Sauté:
- 2 leeks, sliced in half lengthwise, washed, sliced, then washed in a salad spinner
- 2 stalks celery, sliced
- 3 cloves garlic, smashed and roughly chopped
- Salt
- Freshly grated Black Pepper
- 1 Tbs Cumin seed
- 2 tsp Coriander seed
- 1 tsp fennel seed
- ½ tsp crushed chipotle or 1 whole
- 3# carrots, washed, peeled (if the peels are gross, otherwise keep it on), sliced in rounds or half moons
- Knob as long as ½ your thumb Ginger, grated on microplane
half as much Fresh Turmeric as ginger, grated on microplane - 1 yukon gold potato, washed and diced
Add:
- 2 qt homemade chicken stock, bone broth, or veggie stock
- 1 qt water
Simmer until all the veg is tender, about 30-45 minutes.
Spoon into a blender and blend on high with a tablespoon or two of butter until smooth.
Taste, and adjust the salt and acid seasoning as necessary
Once you can’t stop from going back for “just one more taste”, you know it’s done.
Serve in a bowl or large mug and garnish with a dollop of Greek Yogurt, Crème Fraîche, Quark, Sour Cream, or vegan cashew cream (soak cashews in the fridge overnight, just covered with water, then blend on high to a thick and creamy texture).
I always enjoy a hearty whole grain sourdough or quesadilla alongside this soup. Pictured above is a date-pecan-feta sourdough Spelt Fougasse and it was such a filling and warming meal!
To make it vegan and gluten free, sub the butter and stock with vegan alternatives and same with the side of bread.
Stay warm out there, friends!
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