I put together a potato-leek soup. Really simple ingredients, really clean flavor.
Onions.
Leeks.
Potatoes.
Finito.
Full disclosure: I also added some rosemary and peppercorns.
Having a batch of soup on hand makes my lunch SO much easier. I just reheat it in the morning while making breakfast, spoon it into a thermos and toast a piece of sprouted wheat bread.
Today also marks the first day of my 10 day yoga challenge! I finished up yoga and came out to chilly temps.
(You know you're a Texan when you think that 68 is chilly.)
Although I planned on a different dinner, the cool temps made me want more soup.
Now, I've got warm soup belly (name that TV show!) and need to crank out about 2 hours of reading before going to bed.
Oh, in case you are wondering, I had a green smoothie for breakfast. (gasp! no oatmeal!) It turned out to be a really gross color so I'll spare you the pictures and leave you with a pic of some spinach in a blender.
Can you post the soup recipe? I've been wanting to do a potato leek soup, but I know the classic recipe by Julia Child is super heavy on the butter, and I was frightened by that thought. I figured you prooobably did a healthier version?
ReplyDelete@angelspinenvy
ReplyDeleteHaha, I can only imagine what JChild's soup is like.
So, yes, mine is far, far healthier.
2 quarts water
1 large onion
1 large leek
5-6 medium sized red potatoes
3 cloves garlic
1/4 bunch of parsley OR 2-3 tsp rosemary
salt and pepper to taste
Clean all the ingredients well and cut into large chunks. Heat the water in a large soup pot and add in all the ingredients. Keep the heat on low and let simmer, uncovered, for 2 to 2 1/2 hours. Run the soup through a food mill or blender until smooth.
I cut my veggies into smaller pieces and cut the cooking time down to an hour.
Also, this makes a LOT of soup. Just a heads up.