Eat Veggies, save the planet

Potato-Leek soup, new version
February 27, 2010, 4:22 am
Filed under: recipes

So simple I couldn’t resist posting this. And so delicious too. Did I mention lo-cal?

  • 3 cups of leeks cut in 1 inch chunks
  • 3 cups of diced potatoes, yukon gold work well
  • 1 diced carrot
  • 1 diced stalk of celery
  • 1 tsp of salt
  • .25 tsp of pepper, freshly ground if possible
  • 3 cups of broth or water
  • 1 cup of soymilk
  1. Put the leek, potato, carrot and celery in a pot.
  2. Cover with 3 cups of broth.
  3. Bring to a boil and lower  the heat to simmer.
  4. Cook covered for 20 minutes or until potatoes are soft.
  5. Food process the veggies  with steel blade in 2 batches.
  6. Don’t process with the remaining broth.
  7. Put pureed vegetables and broth in a pot.
  8. Add 1 cup soymilk and reheat. Don’t boil or the soymilk will curdle.
Serving Size: 1 cup
Amount Per Serving
Calories 96
Total Fat 1.1g
      Saturated Fat 0g
      Trans Fat 0g
Cholesterol 0mg
Sodium 152mg
Carbohydrate 19.8g
      Dietary Fiber 2.7g
      Sugars 0.8g
Protein 3.3g
Vitamin A 63% Vitamin C 7%
Calcium    2% Iron 5%

Vegetable broth
February 15, 2010, 2:29 am
Filed under: recipes

Yesterday I got a new cookbook, The Angelica Home Kitchen: Recipes and Rabble Rousings from an Organic Vegan Kitchen. When I bought it home I was looking at soup recipes when I saw a sidebar that caught my attention. It said that you can make a good soup broth with the green tops of leeks. Well I have been bringing leeks home from the garden and discarding the greens up to now. So I decided right then and there to go get some leeks from my garden and make broth. It also calls for carrots, celery, herbs, garlic etc in equal quantity total to the leek tops. Well it is cooling on the stove right now and quite delicious.

  1. Wash leek tops and cut with scissors into two inch pieces. 4 large or 8 small leeks make approximately 8 cups.
  2. Chop 4 carrots and 4 ribs of celery(keep the leaves).
  3. Add 4 cloves of garlic
  4. Add fresh herbs. I used parsley.
  5. Cover with water-about 10 cups and bring to a boil.
  6. Simmer for 1 hour.
  7. Strain and use in your soup recipes or freeze for later.

Vichyssoise aka potato leek soup
February 7, 2010, 3:29 pm
Filed under: recipes

In the middle of a cold Austin winter I don’t have lots in my garden , but I do have lots of leeks. So  here is my vegan version of this soup which is typicaly served cold, but I prefer hot.

  • 1 cup of cut leeks, 2 inch sections, white parts only
  • 1 large onion diced
  • 3 cups of chopped red potatoes with skins
  • 1 Tablespoon olive  oil
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 4 cups vegetable broth or water


  1. Saute leeks and onions in oil on medium for 8-10 minutes. Don’t brown
  2. Add potatoes and stir
  3. Add vegetable water or broth, bring to a boil and cook for 10 minutes or until potatotes are soft.
  4. Puree solids in food processor.
  5. Add puree to leftover water in pot and add salt and pepper.
  6. Serve with chopped chives on top.

Like all soup this is better the next day.