Well our 40 degree heat wave did not last long. By mid-afternoon the temperature dropped to 20 degrees and then back to a winter wonderland. So with the white stuff bleeding from the sky and the roads once again covered in a brand spanking new blanket of snow, there seemed to be only one thing to do. Make soup.
The roasted cherry tomatoes last week were so delicious that I decided I had to have more. This time I chose vine tomatoes to give my soup a sweet flavor. They are a bit more expensive but worth every extra penny. I placed them on a parchment covered cookie sheet vine and all. I added a few sweet Walla Walla onions to continue with the sweet theme. Then I threw in some cut up red bell pepper and whole garlic. I spritzed some water over the vegetables and let them roast at 400 degrees for 30 minutes. The aroma of the roasted veggies was an olfactory overload.
Vined tomatoes, red bell pepper, sweet onions and garlicDon’t worry if some get a little burnt. It enhances the flavor.
Ingredients
4 vined tomatoes
2 red bell peppers
2 sweet onions
3 garlic toes
2 cups vegetable broth
1 tsp. black pepper (or more)
1 tsp. basil
1 tsp. garlic powder
1/2 tsp. date syrup (optional)
1 cup unsweetened almond milk
3 tbsps. corn starch
Directions
Roast the tomatoes, peppers, onions and garlic as explained above
Place roasted vegetables in a food processor or high speed blender and puree
Place puree in a soup pot and add the vegetable broth, spices and date syrup. Simmer for 30 minutes stirring occasionally.
Heat up the almond milk in a saucepan. Add the corn starch and stir continuously until thick. It won’t take long. Pour thickened almond milk into the soup pot and simmer for 10 more minutes. Garnish with homemade croutons or serve with Pepita, Sesame and Flaxseed Crisp Crackers or multigrain Wasa crispbreads.
Almond milk sauceThe finished product. It turned out amazing. We ate our soup curled up on the sofa, roaring fire, snow falling and watching Rick Steve’s Croatia & Slovenia. Winter = snow + soup.
With so much emphasis on rainbow eating, white colored vegetables are often overlooked. Cauliflower, for example, a cruciferous vegetable in the Brassicaceae family is jam packed with health protective compounds. One of the most impressive benefits of eating cauliflower is it’s ant-cancer powers. The act of eating cauliflower releases compounds called isothiocyanates (ITCs) which inhibit cancer cell growth. These compounds also protect DNA from damage. This is fiercly huge because damage to genetic material transforms healthy cells to cancer.
There are several compelling studies that show a correlation between good nutrition and cancer risk. Consumption of cauliflower, broccoli and cabbage is associated with a decreased risk of cancer. More specifically, daily consumption of vegetables in the Brassicaceae family lowers the risk of breast, bladder, colorectal and prostate cancers. So how about that? A green approach towards cancer prevention!
Roasted Cauliflower Bisque
Ingredients
1 head cauliflower
1 carrot pealed
3 cups vegetable broth
1 1/2 cups plant based, unsweetened milk
1 can white beans
1/3 cups raw unsalted cashews (soaked in hot water and covered for 30 minutes)
3 cloves garlic minced
3 – 4 scallions (slice the whites in small pieces and keep the greens for garnish)
1 tsp. onion powder
1 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. curry powder
1/2 tsp. oregano
Directions
Cut the cauliflower and carrot into pieces. Place on a roasting pan lined with silicone or parchment paper. Spray some water over the veggies. Roast uncovered in a 400 degree oven for 30 minutes. Vegetables should be soft and browned.
Place roasted vegetables and broth in a high speed blender and puree. Transfer to a soup pot.
Add the scallion whites, garlic and spices and place on simmer.
Place the soaked cashews, white beans and plant based milk in a high speed blender and whip for a few minutes until nice and creamy. Add this mixture to the pot.
Simmer for 20 minutes while stirring occasionally.
Serve warm with green scallions to garnish.
Roasted cauliflower and carrotsSoaking the cashews in hot water is necessary to make the mixture nice and creamyThis honestly is on the list of my top 10 favorite soups.
This is a hearty and comforting soup that takes all of 20 minutes to whip together. It is the perfect little work day meal that stands alone or paired with a simple salad. The anti-oxidant rich spinach and protein rich tofu make it not only hearty but super healthy. I hope you enjoy. As always, I LOVE comments. Diana
Spinach – Tofu Soup with Pasta Peppercorns
Ingredients
4 cups vegetable broth
3 scallions (cut in small pieces and separate white from dark green)
1 bag fresh spinach
1 package firm and pressed tofu (cut in small cubes)
1/2 tsp. red pepper flakes (more or less to taste)
1 tsp. ground black pepper
2 tbsp. miso paste
1/4 cup Acini di Pepe pasta
2 slices Ezekiel bread (cut in crouton size pieces and oven toasted)
Directions
Bring vegetable broth, white parts of scallions, spinach, red pepper flakes and black pepper to a brief boil then reduce heat and simmer uncovered for 10 minutes.
Add the cubed tofu, miso paste and pasta and simmer for 10 more minutes. The soup is ready when the pasta is completely cooked. It will swell up into little balls the size of peppercorns. Serve warm and garnish the green scallions and Ezekiel croutons.
What is Tofu?
Tofu is made from dried soybeans that have been soaked, crushed and then boiled. The mixture is then separated into solid curds and soymilk. The curds are pressed into solid blocks which is the tofu. The Japanese word tofu means bean curd.
Plain tofu tastes bland but, like a sponge, it will soak up the flavors it is cooked in. Tofu is very low in saturated fat, rich in heart healthy unsaturated fat, has no cholesterol, is glutin-free and is an excellent source of protein, fiber and vitamins. Tofu is technically not considered a whole food because it is processed (although minimally). Despite this, it is still considered “green light”because of all the health benefits.
What about Tofu and Glycotoxins?
Dry heat and browning tofu above 250 degrees fahrenheit produces glycotoxins. Glycotoxins are toxic and cause chronic inflammation contributing to various diseases. Adding tofu to soups or cooking it in a casserole or other oven baked dish with moisture is safe. Frying, grilling or cooking on a baking sheet to brown using dry heat is not safe. This holds true for roasted nuts which is why it is always healthier to eat raw nuts.
Pressing Tofu:
Tofu is packaged in water to keep it fresh. Pressing tofu prior to using is important in order to squeeze out the extra water. This makes the tofu even firmer so it will hold its shape without falling apart when cooking. It also improves the texture and allows the tofu to absorb the flavors of your dish better. Tofu should be pressed a minimum of 30 minutes, but I have found the longer it is pressed the more water is released. So long as I am not pressed for time, no pun intended, I prefer to press overnight. This is the press that I use. It is sturdy, easy to clean and really gets the job done!
Tofuture Press The tofu is placed in the strainer. The lid sits on top of the tofu. The bands apply constant pressure. The water collects in the bottom container.Tofu placed in basket200 cc water pressed out after 8 hours
Don’t have a press? No problem. Just wrap the tofu block in a clean dishtowel or several layers of paper towel and place in a large plate with a rim. Place a heavy object on top of the tofu like a frying pan. Place other weighted objects on the frying pan to weight it down even further.
Tofu wrapped in dish towel
The water will soak into the towel and flow into the plate
Can Tofu be Frozen?
Yes, it can be frozen in its original packaging or after being pressed and placed in a freezer container or bag. Freezing actually further improves the texture by making it spongier and “meat-like.” If you prefer silkier tofu then freezing would not be a good idea. Frozen tofu will change from its original cream color to amber (the color of soybeans). This is normal. Tofu can be left in the freezer for 3 months. It only lasts in the refrigerator for 3 – 5 days once opened.
Yesterday was a freaky. During the day it was a sunny 65 degrees and I was out at the beehive watching the girls flying around and having fun. By late afternoon the temperatures dropped to 38 degrees and the wind brought gusts up to 60 mph all night long. One of the things I like best about NE OH is the unpredictable, dramatic and extreme weather that mother nature brings our way. So with the drama of the storm I went right into soup making mode. Piping hot soup seemed to pair perfectly with the sleety rain and horrific winds. I took an inventory of what I had in the fridge and pantry and, before you know it, the kitchen permeated with the smell of Vegan Creamy Wild Rice and Mushroom Soup.
This was the first time I made this soup. I wouldn’t change anything at all. It was hearty and very filling. The cashew, cannellini and broth mixture provides the cream base for the soup and wow is it delicious. It is hard to believe it is dairy, fat, oil and salt free.
Ingredients
1 cup raw cashews
1 15 oz. can cannellini beans
4 large carrots (cut in coins)
3 stalks celery chopped
1 onion chopped
6 garlic toes chopped
1 cup dry wild rice (thoroughly rinsed)
8 oz. fresh white mushrooms (cut in pieces)
6 cups vegetable broth
1 tbsp. dried thyme
1/2 tsp. ground black pepper
1/2 tsp. fresh (preferred) or dried parsley
2 bay leaves
1 tbsp. miso paste
What is Miso Paste? Miso paste is made by fermenting soybeans with salt and koji (a mold that is also used to make saki). Miso paste is considered a green light substitute for salt. Although it has sodium in it the soy seems to counteract the hypertensive effects. An article published in Hypertension Research, “Long-Term Intake Miso Soup Decreases Nighttime Blood Pressure in Subjects of High-Normal Pressure or Stage 1 Hypertension” concludes by saying long term use of miso does not influence daytime blood pressure but does reduce nighttime blood pressure by promoting diuresis. Dr. Michael Greger, M.D. FACLM, an internationally recognized researcher and speaker on nutrition, states in his best selling book How Not to Die that miso paste is safe to use as a substitute for salt. Despite the research, I am still on the fence and use it only occasionally.
Why rinse the long grained rice? Arsenic in rice is a real concern. The FDA suggests thoroughly rinsing rice 6-8 times (until the water rinses clear) in order to reduce arsenic levels by 30-40 percent. I have read articles that recommend overnight soaking in order to reduce levels by 80 percent. Rinsing rice is also a great way to remove surface starch thereby lowering the carbohydrate content. This is a useful tip for individuals with diabetes.
Cannellini beans, raw cashews, wild rice, mushrooms, carrots, celery, onion, vegetable broth, miso paste, black pepper, thyme, parlsey, bay leaves, garlic (not pictured)
Directions
Bring a pot of water to a boil. Pour in the cashews and cover the pot. Let cashews soak for 30 minutes (minimum) to 1 hour. Drain the water. Note: Soaking pulls the phytic acid and enzyme inhibitors out of the cashews making the cream tastier and easier to digest. The longer you soak the cashews the softer they become and the smoother and silkier your cream will be.
In a large soup pot saute the onions, garlic and celery in some vegetable broth until onions become translucent.
Add 7 cups of the vegetable broth, carrots, wild rice, mushrooms, thyme, black pepper, parsely, bay leaves and miso paste. Bring the mixture to a boil. Turn heat down to low and simmer for 40 minutes stirring occasionally.
In a high speed blender add the cashews, cannellini beans and the remaining 1 cup vegetable broth. Puree for approximately 1 minute until mixture becomes smooth and creamy.
Pour the cashew cream into the soup, stir and simmer for 15 more minutes. The soup is done when the carrots are soft and the rice is completely cooked. Remove the bay leaves. Serve with your favorite. bread.
Silky smooth cashew cream
This soup is very filling and hearty. It is good alone or paired with your favorite vegan bread.
This recipe dates back to childhood. It was a favorite of my sister Joyce and I. Funny, I haven’t thought about this soup in all of forever but recently I had a dream that we were all sitting around the dining room table and mom was serving this soup. Isn’t that crazy how past memories way back from childhood resurface during the deep of REM? In the dream I remember Joyce being the taste tester as mom gradually added more and more vinegar until the perfect level of sourness was achieved. I was always jealous of that. I mean why was Joyce always the taste tester???
The original recipe was from the Slovak-American cookbook that mom lovingly bought for each of her three girls. She made some changes though. Intead of saurkraut juice she used white vinegar. My mom was smart. Saurkraut juice is freakin high in sodium. She also added Acini De Pepe “stones of grape” pasta which gave the soup more substance. Three additional change that I made were, instead of using butter to make the roux, I used extra virgin olive oil. Now I know this blog is about no salt, oil or sugar but this is one recipe I had to make a compromise. The second change I made was using whole wheat flour instead of white flour. The last change was I added an extra cup of water to account for the pasta . Despite the changes I made I honestly feel the final product was a 100% match to my childhood soup.
Ingredients
1 pound fresh white mushrooms
1 tbsp. extra virgin olive oil
1 tsp. flour
White vinegar to taste
1 – 2 tsps. ground black pepper
1/3 onion
3/4 cup Acini De Pepe pasta
5 cups water
Directions
Wash mushrooms then cut up in small pieces. Cook in 1 quart water until tender. Do not discard the mushroom water. Add the pepper.
Brown flour in olive oil until light brown. Add the onions and brown. Add 1/4 cup water, bring to a boil while stirring. Strain. Add to the mushrooms and mushroom water. Simmer for a couple minutes.
Add the Acini De Pepe pasta and simmer 10 more minutes (or until the pasta is cooked).
Slowly add the white vinegar 1 tbsp. at a time until desired sour level is achieved.
Mushrooms, onion, black pepper, Acini De Pepi pasta (not pictured)My American-Slovak cook book. Thank you mom. I love you.
Recipe with notes taken from my sister that were dictated by mom
I loved when my mom wrote us recipes and added special notes
Imagine coming home from work on a frigid snowy December day to the smell of a delicious stew that’s been cooking all day. You pull off your boots, coat, hat and gloves, take a steamy shower and get into flannels. You build a roaring fire and now it’s time to fill up your bowl and stomach with hearty vegan stew.
I’ve been making this stew for decades and it continues to be a favorite winter meal request by my hubby. I can’t take complete credit for the recipe though. It is my father-in-law’s beef stew recipe (minus the beef).
Ingredients
1 28oz. can whole tomatoes (including juice)
2 cans low sodium Campbell’s tomato soup plus 1 can water
1 package lipton onion soup mix
2 stalks celery cut in pieces
4 large carrots peeled and cut in 1/2″ rounds
1 cup fresh green beans cut in pieces
1 can whole mushrooms drained
1 medium onion peeled and chopped
2 large white potatoes peeled and cut into 3/4″ cubes
1 tsp. Worchester sauce
1 1/2 tsp. black pepper
1 tbsp corn starch
Directions
Add all the ingredients to the slower cooker and mix together. Cook on low for 8 hrs. or high for 4 hrs. Prior to serving add the cornstarch to thicken the stew a bit.
Note: There is sodium in the Lipton onion soup mix. Here is a recipe from thecountrycook.net to make a sodium free version
I am going to be honest. If you asked me 2 years ago what a rudabega or parsnip was I would tell you I haven’t a clue – other then they are vegetables. Well one day while talking to my son Steve he mentioned he bought some rudabega and parsnips but wasn’t sure what to do with them. Thank goodness for Google to shed some light on what these foreign vegetables were. I told him to come over because we were going to experiment and make Rutabaga and Parsnip Soup. It turned out to be the best doggone soup and fun little project on that cold dreary November day. Soup warms the heart and soul. Making it can be a very creative endeavor, as satifying to the cook as it is for the recipients. This soup has turned out to be one of my favorites. I hope you make it and feel the same way.
Ingredients
6 small rutabagas peeled and cubed
3 parsnips peeled and cubed
2 large carrots peeled and cubed
1 onion chopped
2 stalks celery diced
3 cloves garlic sliced
6 cups vegetable broth
1 tsp thyme
2 tsp nutmeg
1 tsp ground cardamon
1 tsp black pepper
Directions
Place rutabaga, parsnips and carrots on a cookie sheet lined with silicone matt or parchment paper. Spray with water. Season with pepper. Roast in a 400 degree oven for 30 minutes or until the vegetables are slightly browned. Turn halfway thru, spray with water and season with pepper.
Sautee onions, celery and garlic in a pot with some water until soft
Add the roasted vegetables to the pot, pour in vegetable broth and add the thyme, nutmeg, cardamon and black pepper. Bring to boil then simmer for 30 minutes.
A Deep Dive into the Health Benefits
Rutabaga and parsnips are vegetables that are often passed by in the produce section of grocery stores. Few people know about and appreciate these vegetables. Almost always when I buy them the cashier will look at them strangely and ask me what they are.
Rutabagas are a root vegetables and a cross between a cabbage and a turnip. They belong to the same plant family as cruciferous vegetables like broccoli, cauliflower and cabbage. Being cruciferous they are loaded with antioxidants, vitamins, minerals and fiber.
When eaten raw, rutabagas taste bitter but when roasted the flavor becomes rich and sweet. They are low in calories (66 cals/cup) and lower in carbohydrates then a potato (12 grams / 1 cup compared to the same amount of potatoes clocking in at 31 grams).
Parsnips are also root vegetables and closely related to carrots and parsley. Parsnips are also loaded with antioxidants, vitamin C, vitamin K, folate, potassium, calcium and fiber. Roasted parsnip, like rutabaga, sweet taste but it also has spicey nutmeg flavor to it. Both rutabaga and parsnip can be a great low carbohydrate substitute for mashed potatoes.
I love pumpkins. So much that this summer I tried to grow them for the first time. Happiness was watching my three healthy pumpkins get bigger and bigger by the week. Sadness was the day I went out to my garden and saw the scant remains of the fruits of my labor. My three babies were eaten by, more then likely, raccoons. Damn darn those cute little third degree felonists! Next year better fencing.
My addiction to pumpkins typically starts to manifest early October. Everytime I pass a pumpkin patch I try real hard to keep on driving past but my car seems to automatically put the turn signal on, slow down and then the next thing I know I’m turning into the parking lot. I need to take it to the dealership to get that checked out. Anyway, to date I have a total of 9 pumpkins. My husband says, “what are you going to do with all these pumpkins?” The answer is simple – pumpkin smoothies, pumpkin nice cream, pumpkin seeds, pumpkin muffins, pumpkin custard and my most favorite of all – pumpkin soup – and lot’s of it!
Now before I got smart about the WFPB way of eating I bought a lot of Heinen’s Pumpkin and Roasted Apple Soup. Pumpkin and apples are healthy right? Roasting is healthy right? I’m eating vegetarian right? Then I got smart and realized one cup was loaded with 630mg of sodium, 11 g of saturated fat and 28 g of total carbohydrates. Well that ended my relationship with Heinen’s soups. I discovered that I could make my own healthier version of pumpkin soup without the added sodium, fat and carbohydrates and have my kitchen smelling awesome in the process!
In this recipe I use sugar pumpkins which are smaller, softer and sweeter. The larger carving pumpkins taste bland and this soup will not be the same using them. I add a honey crisp apple for a delicate sweet-tart balance. The fresh ginger is what makes this soup pop! I love the peppery sweetness that it adds and OMG the pungent spicy aroma will knock your socks off. Feel free to add more ginger if you like. I erred on the more conservative side for the posting of this recipe. Four cups vegetable broth will make a nice thick soup. Feel free to add more broth or water if you prefer a thinner outcome. Be creative and have fun with your garnishes! I like the pepitas and chives but have also used black cumin and parsley. But please do not omit the toasties! Speaking of the toasties I use Ezekiel bread which is, in fact, the only bread I eat (other then what I make). It is flourless, very low in sodium, and made from a vareity of whole grains, legumes and seeds. It has no peservatives which is why it is kept frozen.
Roasted Pumpkin and Apple Soup with Toasties
A little dabble of zero fat, zero sodium, 1 gram carbohydrate / 2 tbsp Reddi Wip adds a little creaminess and turns it into a “Roasted Pumpkin and Apple Pie” soup.
Ingredients
4 cups vegetable broth
4 cups sugar pumpkin
1 small honey crisp apple and cut in wedges
1 small white onion finely chopped
3 garlic toes finely chopped
1 thumb sized piece fresh ginger peeled and grated
1 tsp black pepper
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp cayenne pepper (or more to taste)
1/4 cup raw pepitas (hulless pumpkin seeds)
A few sprigs fresh chive
2 slices Ezekiel flax bread (found in freezer section of grocery store)
Carve off top of pumpkin around the stem. Place pumpkin in the microwave for 5 minutes to make it easier to cut. Cut in lengthwise sections and remove seeds and stringy pulp (see below).
Peel the apple and cut into wedges
Place pumpkin sections and apples wedges on a cookie sheet covered with a silicone matt (or parchment paper). The silicone matt eliminates the need for oil. Food will not stick to the silicone matt. Spray water over the pumpkin and apples. Place in a 450 degree preheated oven and roast for about 20 minutes until slightly browned. The pumpkin skins will easily peel off.
In a large soup pot sautee the onions and garlic in 1/4 cup water. Let the water cook-off and allow the onions and garlic to brown. Add a few more tbsps water to prevent them from burning and repeat 2-3 times until they are soft and deep brown.
Add the roasted pumpkin, apple, vegetable broth, ginger, black pepper, cayenne pepper, cinnamon and nutmeg and bring to a boil while stirring constantly. Turn down heat and simmer for 20 minutes.
Place in food processor (small portions at a time) and puree until smoothe and creamy. Transfer everything back into the pot and simmer for 5 more minutes.
Using kitchen shears cut the Ezekial bread into small pieces and place on cookie sheet lined with the silicone matt. Place in 450 degree oven for approximately 5 minutes until toasted.
Garnish soup with papitas, chive and toasties
Microwaving for 5 minutes makes the pumpkin much easier to cut
Gorgeous roasted pumpkin and apples smell amazing. Look at the bright orange color of the pulp.It’s so magical how the skin lifts right off!
A Deep Dive at the Health Benefits
The star ingredient in this soup is pumpkin. The bright orange color of pumpkin screams health and nutrition. Pumpkins are loaded with beta-carotine which is an important antioxidant and what gives them their vibrant color. There are evidenced based studies suggesting that diets rich in beta-carotine reduce the risk of certain cancers, heart disease and protects against the degenerative aspects of aging. The body converts beta-carotine into vitamin A which supports eye health and prevents macular degeneration. Lastly, pumpkins are an excellent source of fiber. Fiber slow the rate of glucose absorption in the blood and promotes regular bowel movements.
Is canned pumpkin as nutritious as fresh? Typically fresh foods have a higher nutrient content then their canned counterparts. In the case of pumpkin, however, they are both cram packed with vitamins A, C and E, potassium and iron. If you buy canned just make sure it is 100% pure pumpkin and not the pie mix which has added sugars.
There is no better comfort food then a steamy bowl of soup especially in the thick of Autumn. It really warms the heart and soul. This recipe is one of my favorites. I whipped up a batch last year for new nurses during their orientation. I really took a chance on this one seeing that none of them were whole food plant based eaters that I recall. It was either going to be a home run or I was going to be benched the rest of the afternoon. It turned out to be a home run! We even had leftovers the next day.
Not only is this soup comforting and delicious but it is loaded with antioxidants. And as my CDE dietician friend commented when I first put this recipe on Facebook, “Hail to antioxidants they rule the country!” Well said Maryellen. I couldn’t agree more.
So it’s 32 degrees today in Northeastern Ohio and I have this soup on my mind. As I’m preparing the ingredients it is snowing yellow and orange leaves outside my kitchen window. The wind is gusty. My tall purple Monkshoods are swaying in breeze. Yes, it’s November and they are still in bloom. The dark clouds are rolling in. It won’t be long before my entire kitchen will be filled with the aroma of this healthy and hearty soup. It’s things like this that make me so happy!
Creamy Potato Leek & Tarragon Soup
Ingredients
6 – 7 potatoes (peeled and cubed)
5 cups vegetable broth
1 can cannellini beans (rinsed)
2 cups leeks cut in small pieces
1 small onion chopped
2 garlic toes minced
3 tbsp. apple cider vinegar (more or less to your tasting)
2 tsp. ground tarragon
2 tsp. black pepper
2 bay leaves
Potatoes, vegetable broth, leek, onion, garlic, cannellini beans, tarragon, black pepper, bay leaves (not pictured) and apple cider vinegar
Directions
Cut the roots and the green parts of the leek off. The parts you want in your soup will be white or very pale green. Thoroughly rinse the leeks under water to remove the grit and sand. Cut the leeks lengthwise and then make crosswise cuts. I prefer to use kitchen sheers for the crosswise cuts. Then place them in a collander and rinse, rinse, rinse. Use your hands to agitate the leeks in order to dislodge the debris that tends to stick to them. Tip: Hold on to the dark green parts of the leek. They are great to add to other vegetables when making homemade vegetable broth.
Sautee the leeks, onions and garlic in a small amount of water
Add the vegetable broth, potatoes, cannalini beans, terragon, black pepper, bay leaves and apple cider vinegar. Bring to a boil then simmer on low stirring occasionally until potatoes are soft (approximately 20 minutes).
Place the mixture in a food processor, small batches at a time, and puree on high. Place back into the cooking pot and simmer on low for 10 more minutes. Classic potato leek soup is thick but, if you prefer thinner, adjust by adding more vegetable broth or water. Feel free to add more black pepper or apple cider vinegar according to your liking. Remove the bay leaves before serving.
Soup is on! Did you know potato leek soup is a classic French soup. They call it Soupe Vichyssoise. It is served warm in autumn and winter and cold in spring and summer.
