Name: Savory Sweet Potato Leek Soup (Vegan, Gluten-Free)
Ingredients: 1 teaspoon cumin; ¼ teaspoon chili powder; A hearty shake (or two) of Italian seasoning; 2 vegan bouillons; 4 cups of water; 2 medium or large sweet potatoes, washed; peeling is optional and depends on the desired texture; 2 leeks, sliced and washed thoroughly; 3 cloves pressed garlic; 1 cup of unsweetened soy milk; A small amount of olive oil to sauté the garlic and leek; 2 tablespoons of peanut butter; smooth or crunchy depending on the desired texture; Chopped cilantro and pistachios for a garnish

Description

I decided to create a recipe with some of the ingredients in my fresh produce box this week from Abundant Harvest Organics. I was targeting a leek and sweet potato combination, so here’s what I came up with. Eat some now and freeze the rest for a time when you need a tasty pre-made meal. Use organic ingredients whenever possible.

Ingredients

Scale

1 teaspoon cumin
¼ teaspoon chili powder
A hearty shake (or two) of Italian seasoning
2 vegan bouillons
4 cups of water
2 medium or large sweet potatoes, washed; peeling is optional and depends on the desired texture
2 leeks, sliced and washed thoroughly
3 cloves pressed garlic
1 cup of unsweetened soy milk
A small amount of olive oil to sauté the garlic and leek
2 tablespoons of peanut butter; smooth or crunchy depending on the desired texture
Chopped cilantro and pistachios for a garnish

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Instructions

After slicing and washing the leeks, put them in a large pot on the stove with the crushed garlic and olive oil. Sauté until the leeks have softened and add the spices.
Add the water, bouillons, and diced sweet potatoes and cook until boiling, then simmer until the sweet potatoes are soft. Add in the soy milk and stir thoroughly. Use an immersion stick or transfer to a blender (depending on the desired texture). Serve hot with the cilantro/pistachio garnish sprinkled atop in the center.