Naturalie’s first Original Recipe!: Potato Leek Soup


Grad school has started up again and I’ve been just terrible about consistent posts! Well here’s the first one in a while :/. Thanks for your patience! As a reward for your dutiful readership, I’m going to post my very first original recipe!

I’ve been wanting to experiment with some recipes of my own to come up with dishes that I think anyone would enjoy, vegan or not! Don’t worry, I will still be reviewing vegan cookbooks and giving you my take!

All my original dishes will be vegan, whole, no added oil, nothing processed, and of course, delish! Most importantly, they will be simple. Who wants to spend hours over the stove deciphering ingredients and instructions? Ain’t nobody got time fo that! I am definitely not a fan of doing everything with measuring cups and being perfectly precise. (Baking may pose a problem there…but that’s an issue for another day.) I like to rely on tasting the dish as I am making it and going from there. Call it lazy, call it intuitive cooking, whatever it is, it is easy.

Disclaimer: if you are on a no-oil, low-fat, WFPB vegan diet, i.e McDougall or Esselstyn, you should avoid all coconut milk and products because of its fat content.

That being said, here’s the very first Naturalie recipe! This is a great soup for fall. It is creamy, delicious, and perfect if you like chowda’:

Potato Leek Soup

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You can either peel the potatoes or leave the skin on (up to you! I leave the skin on for extra fiber ;D). Also, I like to leave a batch of the soup unblended which makes it chunky and hearty.

Tell me what you think of this recipe in the comments below!

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