October 22, 2011

potato & leek soup

2 farm fresh organic leeks
5 farm fresh organic potatoes
2 cups farm fresh organic parsley
1 large farm fresh organic red onion
4 cups organic vegan stock
1 cup organic raw brazil nuts
sea salt
white and black pepper
organic canola oil
organic green onion infused olive oil (recipe link)
organic apple cider vinegar

slice onions and cook in a few tablespoons of canola oil and a little sea salt for five minutes. bring four cups water to a boil and make vegan stock. wash and quarter potatoes with skins on. stir vegan stock in onions and add potatoes; cook fifteen minutes. wash and cut leeks. add leeks in potatoes and cook an additional ten minutes. add one cup brazil nuts to food processor and puree into powder; reserve 1/8 cup nut powder. remove parsley leaves from stem and add to
food processor. add sea salt, white pepper and one cup warm water; select puree on the food processor. add nut puree to soup, stir and add sea salt and black pepper to taste. remove soup from heat and blend with hand blender directly in pot to desired consistency. taste for seasonings and adjust as needed. serve with a light drizzle of onion oil and vinegar and a sprinkling of nut powder.