Sunday, January 24, 2010

Vegan Dad's Leek, Onion and Potato Soup

I tried this recipe out, and it was decent but not something I'd make again. Not that it was a bad recipe - It's great - but it just doesn't appeal to my taste, that's all.

It took over 2 hours to make. I finished at midnight, and I had worked that day and then went and spent an hour in a hot jacuzzi (not something I do often, my life is not one of leisure and luxury :) ), so cooking was taxing. But here it is:

Serves 6
- 2 tbsp oil
- 2 tbsp margarine
- 2 medium yellow onions, halved and sliced
- 5 leeks, white and light greens part, sliced
- 2 cloves garlic, minced
- 2 cups red wine
- 6 cups water or veggie stock
- 2 tsp sage
- 1/2 tsp coriander
- 3 bay leaves
- 1 tsp thyme
- 2 tsp soy sauce
- salt and pepper to taste (heavy on the pepper)
- 4 medium idaho potatoes, peeled, small dice
- 1 medium sweet potato, peeled, small dice
- 1 15 0z can white kidney beans, rinsed and drained

1. Heat oil and margarine in a large pot over medium heat. Add in onions and and saute for a few mins until they begin to soften. Then add in leeks and garlic and mix well. Once things are sizzling along, reduce heat to med-lo and cook, uncovered, for 45-60 mins, until onions and leeks become a nice golden brown. Stir occasionally to keep from sticking.
2. Add wine to the pot and stir to deglaze. Add in water, spices, soy sauce, potatoes and beans. Bring to bubbling, then reduce heat to low, cover and cook for 30-45 mins, until potatoes are soft but not mushy. Adjust seasoning to taste and serve.

Niki's notes: This recipe is from Vegan Dad, whose blog link is to the right ===>
I changed it up a little. For instance, his called for oregano and marjoram, and I used bay leaves and thyme as I had none. See his recipe for the original. His picture is also better :)

For the record, this is how cluttered it gets when I cook:

And that's a good day.

No comments:

Post a Comment