Leek and Sweet Pea Soup


There is nothing like a hot soup on a rainy or snowy day. A simple bright soup can make a significant difference in one’s mood. As the weather changes from sunny  and chilly having a soup seems like a logical answer to everything. One of my favorite thing during the winter is coming home and having a hot soup. I love making soups because I personally believe that it is the one thing that anyone can cook, there is little to no chance of messing up a simple soup, but also you can personalize it as much as possible to meet your personality or what you love. In other words there is no way of going wrong when making a simple soup. This soup recipe is from one of my favorite blogger and now author Sara Forte. This is my own take of her version of Herby Leek Pea Soup. As always my modification is made in a way to make it not only healthy, but also vegan friendly. But if you prefer the original recipe you could either get it from her site (sproutedkitchen.com) or from the book: The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Wholes Food Recipe to Savor and Share.



Ingredients:
  • 1 Large Leek, clean, dark green part removed (Use the green part in a salad or another soup stew)
  • 1 can or 2 cups of shelled sweet peas, fresh or frozen
  • 1 cup of vegetable broth
  • 1 ½ tablespoon of curry powder
  • ½ tablespoon of hot curry Powder
  • ½ Tablespoon of grounded cumin
  • ½ tablespoon of coriander
  • 1 ½ tablespoon of cardamom
  • ½ tablespoon of Chinese 5 spices
  • ½ tablespoon of cloves
  • Pinch of salt and pepper
  • Olive oil

Topping:
  • Parsley
  • Grated vegan Cheese (buy from local Wholes Food) 

Direction:
  1. In a large cooking pot heat olive oil over medium heat, and sliced leek and Let it saute for 5 minutes until translucent.  Once it is tender add all spices (Curry, cumin, coriander, cardamom, Chinese 5 spices, cloves,salt and pepper). Mix the spice and add vegetable broth. Once you’ve added the vegetable broth let the leek and broth bring it to boil and let it cook for another 10 minutes.
  2. After 10 minutes turn the heat off, let the soup to cool off a little before blending it.
  3. Working in batches, puree soup in a blender. Let it blend until it reache the perfect texture or consistency. Return soup into the pot, season again with either salt and pepper, or other spices as desired. Bring to simmer, thinning soup with more broth if necessary.
  4. Ladle soup into bowl, sprinkly with parsley, grated cheese and croutons.




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