But, even though we’re getting teased with a day here and there, don’t kid yourself… it’s still going to be chilly for the foreseeable future. I don’t know about you, but I’m still wearing my woollies and craving wintery comfort food. So, what could be better to take the edge off a damp, cold, rainy day? A bowl of delicious leek and potato soup. Mmmm…YUM!
Over the last few months, I’ve been producing video demos so you can see for yourself how easy it is to whip up some of the recipes I’ve written about on the Walnut Kitchen blog. I first posted the recipe for this hearty soup in the early days of my blog. (Here’s the link to the full leek and potato soup recipe) Now, if you click below, you can watch the video demo to see how to make it. Let me know if you try it. Or if you have any other soup recipes you love that are perfect for the winter to spring transition, I’d love to hear from you. Happy Cooking!
If you like what you see and you want to be notified when the next video is posted, please subscribe to my YouTube channel called Michelleswalnutkitchen.
I love eating out, especially when it’s a home cooked meal made by friends who are into food as much as me. So, it’s a treat to get an invitation to Shelley Adler and Paul Cohen’s house. Shelley is a wizard in the kitchen and has a knack for finding really interesting recipes like this red lentil soup. The combination of cumin, cilantro and a final squeeze of lemon are mouth-watering!
Red lentils are legumes that don’t need presoaking. Why? They are hulled and split. Because they have no skin, they are easier to digest with the added bonus of cooking up fast! I personally prefer them over green and brown lentils. BONUS: Lentils are also a great source of dietary fiber, protein, and B vitamins.
This soup is one of my all-time favourites because it isn’t just delicious, it’s also very nourishing. Below is the recipe AND the video so you can see that it’s SUPER easy too. ENJOY!
Why is this THE BEST time of year to make Leek and Potato Soup? Because Leek and Potato soup is a delicious comforting winter warm-up classic.
Vegetable pickings at the farmers’ market are getting slimmer and slimmer. If cooking with fresh and local ingredients is important to you, then Leek and Potato soup is a no brainer because leeks, potatoes, and carrots are in abundance at this time of year.
For as long as I can remember, this recipe was a crowd pleaser at my mom’s house. Not only was it yummy for the adults, but it was also a kid-friendly soup because you couldn’t see the vegetables. This easy Leek and Potato soup is pureed in the same pot you cook it in. Bonus! Easy clean up.
The one-pot wonder has a creamy velvety consistency with the ADDED bonus of NO cream. In fact, I’ve adapted my mom’s recipe so that it’s completely plant-based as well.
I used to love garnishing this soup with a spoonful of crumbled Stilton Cheese which added a wonderful salty tangy kick. But, since I’m trying to eat less dairy, I’ve found a great alternative. A dollop of pesto (I love the ‘Sunflower Kitchen’ brand which has no cheese) and a sprinkling of fresh organic mung beans (I use ‘Kind Organics’ brand). The combination of the sweet crunchy beans with the tangy basil is AMAZING! Give it a try – you won’t be disappointed.
As usual, I doubled the recipe. Also, I experimented with a new blue potato variety. According to the market vendor who sold the potatoes to me, the flavonoids and carotenoids found in them help promote good health! What the heck, couldn’t hurt. The flavour of the soup was just as delicious as ever.
Leek and Potato Soup
3 medium to large sliced leeks (wash carefully and use white part only)
2 medium sized carrots sliced
3 medium sized potatoes cut in chunks
6 cups of vegetable broth
3 tablespoons of olive oil
1 teaspoon of turmeric
salt and pepper
In a large soup pot add olive oil and sweat the leeks until soft, then add carrots and potatoes, sprinkle with turmeric and saute for 5 minutes.
Add vegetable stock and bring to a boil, then simmer for a half hour or until the potatoes and carrots are soft.
Puree with an immersion blender. Add salt and pepper to taste and garnish with basil pesto and mung beans just before serving. Delicious!