We love warm soup in winter and potato and leek is one of our favorites. I have made this one without using vegetable stock as I have come across many people who can't have yeast. The stock does give a lovely flavor and of course you could substitute the herb salt with sea salt and stock to taste. However we really enjoyed it made according to the following recipe.
INGREDIENTS
1 kg potatoes, chopped
1 medium sized leek, sliced
1 medium brown onion, diced
1 small stalk celery (I used the leaves and all as it was organic)
Small sprig parsley, chopped
2 cloves garlic, crushed
4 tsp herb salt
2 1/2 cups water
2 1/2 cups rice milk
1 Tbs olive oil for frying
METHOD
- Fry onion, leek, celery, parsley and garlic for a few minutes until soft.
- Add potato, water and salt and bring to the boil.
- Turn down to a simmer and continue to cook until potatoes are soft and mushy.
- Turn off, add rice milk and blend with a stick blender.
- Heat a little more if necessary and serve.
Delight thyself also in the LORD; and he shall give thee the desires of thine heart. (Psalms 37:4)
Posted By: Natasha Mansour
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