Turmeric Leek & Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
13 oz. (370 gm) leek stalk, sliced in 1/4 inch thickness2 medium size Russet potatoes (about a pound)3 medium shallots, chopped (about 1/2 cup)5 cloves of garlic, crushed and chopped4 cups of water2 tablespoons of olive oil1/3 teaspoon of ground black pepper1 teaspoon of salt (additional to taste, if needed)1/2 cup of coconut cream1 tablespoon of butter, unsalted1 teaspoon of Turmeric powder1 tablespoon of plain low fat yogurt or Greek yogurt
Prepare ingredients and gather cooking pots and utensils. Peel and cut the potatoes into 1 inch squares, slice the leeks into 1/4 to 1/2 inch slices and soak in cold water for 10 minutes, then remove into a dry bowl with your hands, chop shallots, crush garlic with a knife and then chop finely.
In a 8 to 10 inch diameter pot, heat the olive oil over medium high heat. When oil is hot, saute the shallots until translucent, then add the garlic. Continue to saute for another minute.
Begin to add the leeks a handful at a time, saute for about a minute between handfuls. Once all leeks are cooking, stir and continue to saute for another few minutes reducing heat to medium.
Next, add the 4 cups of water and bring to a boil. Once water is boiling, add the potatoes, salt, and pepper and lower heat to low, cover, and continue to cook for about 20 minutes.
After 20 minutes, using a fork, check to make sure the potatoes are tender and cooked. Using a ladle, transfer approximately 4 scoops into a prepared food processor.
To the food processor, now add the coconut cream, butter, and Turmeric powder. Process until everything is well blended and the mixture is silky smooth. Once accomplished, return the mixture to the pot with the remainder of the soup, stir until well blended.
Lower heat to simmer and allow to finish on simmer for another 5 minutes. Serve hot, with a sprinkle of chopped fresh parsley or cilantro. Enjoy.
Serving Size: as prepared, makes approximately 6 8 oz. servings
Number of Servings: 6
Recipe submitted by SparkPeople user NICKNPDX.
In a 8 to 10 inch diameter pot, heat the olive oil over medium high heat. When oil is hot, saute the shallots until translucent, then add the garlic. Continue to saute for another minute.
Begin to add the leeks a handful at a time, saute for about a minute between handfuls. Once all leeks are cooking, stir and continue to saute for another few minutes reducing heat to medium.
Next, add the 4 cups of water and bring to a boil. Once water is boiling, add the potatoes, salt, and pepper and lower heat to low, cover, and continue to cook for about 20 minutes.
After 20 minutes, using a fork, check to make sure the potatoes are tender and cooked. Using a ladle, transfer approximately 4 scoops into a prepared food processor.
To the food processor, now add the coconut cream, butter, and Turmeric powder. Process until everything is well blended and the mixture is silky smooth. Once accomplished, return the mixture to the pot with the remainder of the soup, stir until well blended.
Lower heat to simmer and allow to finish on simmer for another 5 minutes. Serve hot, with a sprinkle of chopped fresh parsley or cilantro. Enjoy.
Serving Size: as prepared, makes approximately 6 8 oz. servings
Number of Servings: 6
Recipe submitted by SparkPeople user NICKNPDX.
Nutritional Info Amount Per Serving
- Calories: 228.4
- Total Fat: 13.8 g
- Cholesterol: 5.3 mg
- Sodium: 420.1 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 3.4 g
- Protein: 3.6 g
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