This is a very satisfying, quick and easy soup to make using some of our winter vegetables.
Everything is going to go into the blender, so just a rough chop for all of the vegetables.
2 Tbsp olive oil
1 small yellow onion
1 leek, only use the white and pale green parts
2 stalks celery
1 medium sized cauliflower
2 tsp. Salt
Pepper to taste
Chopped celery for garnishing
Heat the oil in a medium pot. Over medium heat, add the onion and cook for 4 minutes. Add the leek and celery.
Cook another 3 to 4 minutes. Add the cauliflower and potatoes. Season with the salt and pepper. Stir and mix everything together. Now pour water in, covering them with the water about 2 inches over the top of the vegetables. Cook for 30-40 minutes or until all the vegetables are tender.
In small batches, put the soup in a blender and chop for just a second. Transfer the chopped soup into a large bowl. Continue until all the soup is chopped. I prefer a chunky style of this soup but if you prefer a creamier texture, you can totally purée this soup for a more elegant presentation.
When all is blended, you might have some leftover water. It will keep in the freezer for the next time you make soup.
Now transfer everything back to your pot, adjust seasoning and cook under a low fire until ready to serve. Pour into bowls, sprinkle with parsley and serve.
This is an easy soup to make. It should not take more than 30 minutes from start to finish. You can use any vegetables you have on hand. Feel free to substitute.
3 TBSP Olive Oil
½ Jalapeno or Serrano green chilies, seeds removed
1 clove garlic
1 14 oz. can of tomatoes
1 tsp. cumin
1 tsp. oregano
1 tsp. paprika
2 tsp. sea salt
4 cups vegetable broth
2 stalks of celery
1 large zucchini
cilantro or parsley for garnish
2 corn tortillas
½ cup queso fresca or ricotta salata cheese
Pre Heat your oven to 375 degrees
Line a cookie sheet with tin foil. Slice the tortillas into thin strips. Toss with 1 Tbsp of the olive oil and spread them out in a single layer on the foil. Bake for 12-15 minutes until they have crisped up. Immediately take them out of the oven and place on a paper towel. Set aside.
In a food processor or blender, place the onion, chili and garlic. Process together but do not puree to liquid. You want a little texture of the onion.
Heat 2 Tbsp of olive oil in a pot. Saute the onion mixture until softened. About 6 minutes. Add the cumin, oregano, paprika and salt. mix together. Stir in the tomato and stock. Add the vegetables and cook for an additional 15 minutes or until vegetables are cooked.
Ladle into bowls. Garnish with avocado slices, a little cheese and cilantro and the tortilla chips.
Serves 6 This is one of my favorites. Great for company
1 ½ lbs. Potatoes, peeled and cut into medium pieces.
1 lb. Leeks, use only the white part of the leak. Wash and give it a rough cut.
3 stalks of Celery, chopped.
1 Bunch of Fresh Watercress, including the stems.
6 cups of Water.(Use Alkaline Water)
2 tsp. of sea salt.
¼ tsp. white pepper.
In a large pot, combine the potatoes, leeks, celery, water, salt and pepper.
Bring to a boil, cover the pot, lower the fire and simmer for 30 minutes. The potatoes should be fork tender. Add the watercress and turn off the fire. Let cool for 15 minutes.
Puree the vegetables reserving 2 cups of the cooking liquid. (Note: You can freeze the extra liquid (stock) and use as a soup base for another time).