The chillier it gets the more soups and stews find a way to my table. And why wouldn’t they if they are so easy to make and delicious each time! I must admit that even though this type of food is very easy to prepare in bulk, I usually still only cook for one lunch or dinner. But this does not mean that you should cook for each separate meal. Feel free to double or triple the recipe and eat it several days in a row or even freeze it for future quick dinners. I completely understand that cooking is not something that everybody loves to do and if you are one of those people just prep ahead. It is 100 times better to have a few homemade healthy meals waiting for you in the fridge or freezer, than quickly ordering something random from the local fast food joint. Not that there would be anything wrong with enjoying a burger now and then.
Oh, and I kept the soup 100% plant-based and did not even add any vegan creams because the potatoes and beans are creamy in nature. But if you like things extra creamy go ahead and add cream cheese or sour cream of your choice right before blending.
Potato, Leek, and White Bean Soup
Cooking time: 30 minutes
1 tbsp rapeseed oil (or another oil you prefer for cooking)
2 celery stalks
3-4 cups of vegetable stock (depending on how thick you like your soups)
2-3 large potatoes, peeled
1 jar white beans
Optional cream cheese or sour cream for EXTRA creaminess
To serve: toasted sunflower seeds, pomegranate, and fresh herbs
Chop the leeks and celery roughly and sweat them in a large pot in oil with a dash of salt on medium heat for 5 minutes. Chop up the potatoes while you are waiting for the veggies to soften.
Add the potatoes and stock to the pot and bring to boil. Simmer until the potatoes are tender and turn off the heat.
Add in the beans and any cream component if you are using it (I didn’t) and blend until you have the consistency you like. Feel free to leave in some larger junks or blend completely smooth. Totally up to you!
Before serving, make sure the seasoning is on point and add salt and pepper as needed. Sometimes I also add a squeeze of lemon or lime juice.
Serve with toasted sunflower seeds, pomegranate seeds, and all the herbs you like.
By Kadri Raig
Kadri is a food blogger and yoga teacher from Estonia. She loves to spend time in the kitchen, but most of her recipes are simple and don’t take more than 20 minutes of active cooking time. She thinks that everybody can find time to cook healthy food at home, it is just a question of planning. "I work in an office full time, teach yoga 7-8 hours a week and write a blog. So if I manage to cook most of my meals, then so do you!" Connect with Kadri and enjoy many more of her delicious healthy recipes on her website here: www.kahvliga.ee.
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