This soup is awesome. It really is. It’s just like a vegan chicken soup for the soul. And the best part? Sophie loves it. Sure, first time around, she didn’t even want to put the spoon in her mouth, so we had to trick her and give her some with a straw, and it worked (don’t believe me? I have proof 😛 http://instagram.com/p/gdlB3tqR5X/). Since then, spoon is fine as well.
The recipe:
2tbsp olive oil
Heat in medium stock pot1 large leek trimmed, cleaned, and chopped coarsley
1 cup white mushrooms
Add to pot, let soften until mushrooms start to release liquid
Add the following:
1lb red potatoes, peeled and chopped
4c vegetable stock
1c water
1tsp dry ginger
Salt and pepper to taste
Bring to boil over high heat, cover and reduce heat to medium, cook until potatoes are soft (~15-20 minutes). Transfer to food processor/blender, and puree the soup. Garnish with parsley and enjoy.
Mom of Balance 