Roasted leek and Potato Soup with Leek Broth
Generally I sauté the potatoes and leeks in the pot to make this soup, but I wanted to try something different. So I cut the potatoes (Agria) and leek in big chunks, placed them in a roasting dish lined with baking paper, added olive oil and salt and roasted everything for about 30 minutes. I didn't want the potatoes to become brown, just lightly roasted on the outside, and soaking up the flavour from the leeks.
I washed the green leaves from the leek (the ones that are too hard to be eaten) and place them in a pot of water with some rock salt. I cooked the leaves until I got a fragrant and light leek broth. I removed the leaves and added the content form the roasting pan, oil included. I cooked everything for other 30 minutes, then blended the soup with an immersion blender.
Pumpkin and Smoked Garlic Soup
Another good soup combo: Pumpkin and smoked garlic.
Here I just cooked some pumpkin (add a carrot for a brighter orange color) in vegetable stock, and before blending I added a couple of cloves of smoked garlic. More garlic salt and spices can be drizzled directly on the plate.
And then broccolini (from my garden), and potato soup.
Simmer the veggies in vegetable stock, blend and drizzle with
extra virgin olive oil.
All these soups are vegan, inexpensive, easy to make, gluten free, and healthy :-).
Photos and Recipes by Alessandra Zecchini ©