Try this on a cold evening!
1 Tablespoon extra virgin organic olive oil
2 large leeks finely sliced
2 large cloves of garlic minced
3 large stalks of celery
1/4 tsp cayenne pepper or red pepper flakes (pepper flakes are not quite as hot as cayenne)
3 medium carrots cut into 1/4 inch cubes
1 large Yukon gold potato, cut into 1/4 inch cubes
2 cups diced daikon radish (a mild white root found in many Asian dishes)
1 large yam cubed
4 cups organic low sodium vegetable broth (or water)
12 Italian parsley sprigs
8 fresh thyme sprigs
10 oz fresh or organic frozen shelled peas
3 cups lightly packed kale, chopped
1. Heat oil in large pot over medium high heat. Throw in leeks and garlic and sauté for around 5 minutes, or until the leeks have loosened and are soft.
2. Add cayenne or flakes and simmer for 4 minutes
3. Add carrots, potato, daikon and sauté for a few minutes. Then add broth and 2 cups of water. Liquid should just barely cover your vegetables if you like a thicker heartier soup. Tie together the parsley springs and thyme with kitchen twine and add to the soup. If you would rather add the herbs minced loosely to the soup, go ahead, just reduce the amount. Use 2 tablespoons fresh parsley and 2 tsp. fresh thyme.
4. Season with salt and pepper if needed and cover to bring to a boil. Once done reduce heat and simmer for 30 minutes.
5. Stir in peas and kale and simmer for another 10 minutes.
6. Remove herb bundle and discard. Ladle soup into bowls and drizzle with a bit of olive oil and sprinkle tarragon on top.
This soup freezes nicely to pull out on a cold night when you need to warm your belly.
This recipe serves 8.
2 large leeks finely sliced
2 large cloves of garlic minced
3 large stalks of celery
1/4 tsp cayenne pepper or red pepper flakes (pepper flakes are not quite as hot as cayenne)
3 medium carrots cut into 1/4 inch cubes
1 large Yukon gold potato, cut into 1/4 inch cubes
2 cups diced daikon radish (a mild white root found in many Asian dishes)
1 large yam cubed
4 cups organic low sodium vegetable broth (or water)
12 Italian parsley sprigs
8 fresh thyme sprigs
10 oz fresh or organic frozen shelled peas
3 cups lightly packed kale, chopped
1. Heat oil in large pot over medium high heat. Throw in leeks and garlic and sauté for around 5 minutes, or until the leeks have loosened and are soft.
2. Add cayenne or flakes and simmer for 4 minutes
3. Add carrots, potato, daikon and sauté for a few minutes. Then add broth and 2 cups of water. Liquid should just barely cover your vegetables if you like a thicker heartier soup. Tie together the parsley springs and thyme with kitchen twine and add to the soup. If you would rather add the herbs minced loosely to the soup, go ahead, just reduce the amount. Use 2 tablespoons fresh parsley and 2 tsp. fresh thyme.
4. Season with salt and pepper if needed and cover to bring to a boil. Once done reduce heat and simmer for 30 minutes.
5. Stir in peas and kale and simmer for another 10 minutes.
6. Remove herb bundle and discard. Ladle soup into bowls and drizzle with a bit of olive oil and sprinkle tarragon on top.
This soup freezes nicely to pull out on a cold night when you need to warm your belly.
This recipe serves 8.
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