Saturday, December 10, 2011

Potato Leek Soup (vegan, gluten-free)

This delicately flavorful soup is simple and light.

1 Tbsp coconut oil
1 large leek, sliced thin (use only white and light green parts)
6 cups vegetable broth
2 medium potatoes, cubed
3-4 carrots, sliced
1/2 cup fresh parsley, chopped
1/2 tsp dried thyme
1/4 tsp crushed red pepper (optional)
sea salt to taste

In a medium stockpot, heat canola oil over medium flame; add leeks and saute about 5 minutes, or until beginning to turn translucent. Add broth, potatoes, and carrots and bring to a boil for 10 minutes or until potatoes are tender. Remove from heat, and stir in parsley, thyme, red pepper, and salt to taste. Serve and enjoy!

*gluten free (use gluten free broth/bullion) and soy free

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