It’s still pretty cold enough here to still crave soup and this week, I’m sharing one of my favorite and easy soups to make at home. Serve it with toasted buttered garlic bread or some breadsticks while you stay warm indoors. This is a one-sheet-pan kind of soup, you roast everything together and then pulse it all down with Califia Farmscoconut almond milk blend to get the smoothest and creamiest leek and potato soup.The soup is flavored with bay leaves, black pepper, nigella and chipotle making it perfect to ride this last wave of cold weather. roasted leek and potato soup (vegan) Makes 4 servings ingredients 2 large (390g) leeks sliced 345g potatoes peeled and diced into 1/4 inch cubes 8 black peppercorns 2 bay leaves 1 teaspoon chipotle pepper 1 teaspoon nigella seeds 2 tablespoons extra-virgin olive oil 1/2 teaspoon sea salt 2 1/2 cups Califia unsweetened toasted coconut milk (the plain unsweetened almond milk will also work well here) Place a wire rack at midlevel and preheat the oven to 350F. Toss the leeks, potatoes, peppercorns, bay leaves, chipotle and nigella with the olive oil in a large bowl to coat evenly. Transfer to a baking tray and place in the preheated oven for about 20 to 25 minutes until the leeks and potatoes are golden brown. Remove from oven and transfer all but 1/4 cup of the ingredients to a blender along with the salt and the milk. Pulse until smooth and completely combined. Taste and adjust seasoning if necessary. Before serving, garnish with the reserved roasted leek and sweet potatoes. Disclaimer: This post is sponsored by Califia Farms, however all opinions expressed are solely my own. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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