Vegan Leek Potato Soup

We met with Rick today to go over the vegan weight loss diet he'll be on for the next month. He was very excited and had more than a page of goals and reasons why he wanted to lose weight. He's definitely motivated!

After Rick set his goals and found his "Why" for losing weight, we went to the grocery store to stock up on fruits, veggies, beans, and whole grains for the week. It was a lot of fun.

When we got home we decided to show Rick how we cook - with one of our household favorites, leek potato soup. He liked it so much he decided to join us for dinner. So Rick had one of his first healthy vegan meals tonight! He loved it and I know you will too. So I'm sharing our secret recipe with you.

This was the bowl of vegan leek potato soup Rick ate on New Years Eve.

Vegan Leek Potato Soup Recipe

• Potatoes - 6 medium size, cubed
  
• Leeks - 2 to 3 medium leeks
• Onion - 1 small
  
• Vegetable Bouillon - 1 tsp
  
• 1 tsp Olive Oil
  
• 1 tsp turmeric
  
• Soy milk - 3/4 cup (optional)
• Cilantro for garnish

Start by boiling 2 quarts of water. Chop the potatoes into cubes and boil in the water. Add Bouillon and turmeric (and feel free to add other spices such as rosemary or thyme - or just be creative!).

While the potatoes are cooking, chop up the leeks and onions and saute them with the 1 tsp of olive oil for 5 minutes at low to medium heat, just enough to get them soft. Then add the leeks and onions to the soup and boil for 15 to 20 minutes, or until the potatoes are nice and soft.

Chop up some cilantro and add as a garnish. When you serve the soup, add some soy milk to taste for that creamy flavor.

Enjoy your vegan leek potato soup! I know we did.