
toby's potato-leek soup
(spice measurements are estimates, i just dump some in.)
3 leeks, washed very well
3-4 large thin-skinned potatoes (red-skinned ones or their beige counterparts are good)
1 large baking-type potato (russet?)
1 red bell pepper
plenty of minced garlic
3T vegan margarine
1 tsp cumin
1 tsp coriander
2T soy sauce or tamari
salt & pepper to taste
3/4 c. plain soymilk
about 8 leaves of kale, chopped small (or more if you love kale like me)
discard tough green leaves of leeks. chop light green/white parts finely. scrub potatoes, peel if you like, chop into small pieces. dice bell pepper.
melt 2T margarine in large pot. add leeks, saute until quite soft. add spices, bell pepper & garlic. saute a few minutes. add potatoes & approximately 3 cups of water (just enough to cover the veggies). stir in soy sauce. let simmer until potatoes are soft. use a potato masher to mush up the potatoes so the soup is thicker (you can use a fancy immersion blender too, but a masher is fun & cheap.) season with s&p. take off heat & stir in soymilk.
in a separate pan, saute kale in 1T margarine until bright green & very soft, & add to the soup at the last minute. serve with crusty (punkrock!) bread.