Saturday, September 22, 2012

Another Leek, Potato, and White Bean Soup

You can easily adapt the vegetables in this recipes. Use what you have, and what you like. 

1-2 T oil
1 large leek (whites and light green part), cleaned and sliced
1/2 onion, diced
1 stalk celery, diced
2 cloves garlic, crushed
1/2 cup diced winter squash (buttercup is nice)
2 cups potatoes, coarsely chopped
1 parsnip, peeled and chopped
1 cup grated zucchini
1 1/2 litres (approx) veggie stock
1 540 ml can of white kidney beans, drained and rinsed
2-3 sprigs of thyme
2-3 sprigs of dill
1-2 cups of milk, if desired

Saute onions, leeks, garlic, and celery in oil. Season with salt and fresh ground pepper.
Stir in squash, potatoes, and parsnips.
Add stock, beans, and zucchini

Bring to a boil, adjust seasoning (S &P) and add herbs.

Simmer until veggies are soft.  Check seasoning, add more herbs if necessary.

Use hand blender to break up at least half of the potatoes.

Add milk if using.

Next time I will add in some grated carrots and chopped kale (the blanched kale I have in the freezer).

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