A great winter addition, this leek potato soup combines the elements of immune supporting spices such as garlic, thyme, dillweed, and basil with a creamy delicious taste. Because this recipe is vegan, its great for asthmatics or those whose condition may be worsened by mucous producing dairy products.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsIngredients
Directions
Prepare the leeks by removing the green portion, preserving for other use if desired.
Cut down the center, lengthwise, and wash thoroughly.
Chop the white portions finely and sauté lightly with the chopped garlic and shallots and half of the ghee for five to seven minutes.
Then add ½ quart of the water or vegetable stock, add one half teaspoon of sea salt, the celery seed, the chopped basil, and the thyme.
While this mixture is simmering for 10 to 15 minutes prepare the potatoes by either peeling the red potatoes, or leaving the skin on and chopping them into quarters.
Add the potatoes to the simmering mixture and add the other ½ quart of water or vegetable stock.
Allow to simmer until the potatoes are soft.
Stir in the tofutti sour cream, juice of the lemon, and the remaining ghee, allowing to continue to simmer for another 15 to 20 min.
Finally add the fresh dillweed, and season to taste with the salt and the pepper.
Garnish with the cilantro or parsley.
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