Delicious Potato Leek Soup

It is starting to feel like fall in LA…. kind of. With fall brings one of my favorite things to make, Potato Leek Soup! Creamy and delicious, this dish is sure to keep you warm on chilly nights. This is for a large batch of soup, you can have a soup party or freeze it for later. Serve with a salad, tea sandwich, panini, or just on it’s own! ENJOY

You will need:

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8 Peel Russet Potatoes

5 Large Leeks Whites Only

3 Celery Stalks

2 Tablespoons of Butter

10 Cups Vegetable Stock

1 Bay Leave

2 Sprigs Fresh Thyme

Salt

Fresh Ground Pepper

Parsley

1 Cup Heavy Cream

Chop green section and tip off leeks, wash thoroughly and dry. Cut in half the long way and then slice in 1/2 inch pieces (does not have to be exact). Wash and chop celery. Peel and chop potatoes into medium sized chunks.

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Put Large Stockpot on medium heat, add butter, once melted put leeks in pot with a dash of salt. Sweat the leeks for 5 minutes, stirring occasionally. Turn heat down to medium low and cook leeks for 25 minutes until tender.
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Add the vegetable broth, potatoes, and bay leaf. Chop the thyme and add it. Turn the heat up to medium-high and bring to a boil. Reduce heat to low, cover and simmer for about 40 minutes. Check to see if potatoes are soft, if they are you are ready for the next step. Place half of the soup in a large mixing bowl or pitcher and the other half into a large blender. Blend the soup until smooth and creamy. Pour back into Stockpot and then blend the other half. Once all the soup is nice and cream and the cup of heavy cream. Stir well. Add salt and pepper to taste.                    IMG_6514-2IMG_6513-2

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Serve healthy bowlfuls with a handful of chopped parsley on top and voila, amazing potato leek soup.

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Disclaimer: You will want seconds.

Recipe inspired by Alton Brown and Robert Irvine.

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Quinoa Stuffed Peppers with Roasted Broccoli

One of my favorite dinners to make is stuffed peppers; they are so fun to make, because you can get creative and add whatever vegetable, grain, or delicious morsel you desire to the filling. If you are a meat eater, you can add chopped up sausage for an extra protein punch. Vegetarians will get their full dose of protein when using Quinoa, because it is a complete protein! Stuffed peppers are very filling and are great served with a small salad or delicious crispy Roasted Broccoli. Enjoy this delectable plant based recipe; get creative and have fun in the process.

Stuffed Peppers

Quinoa Stuffed Peppers

4 Bell Peppers(Mixed colors)

2 Cups Chopped Spinach

1/2 Cup Chopped Calamata Olives

1/2 Cup Chopped Tomatoes

1 Cup Mushrooms

1 Onion-Chopped

1 Tablespoon Coconut Oil

1 Cup Quinoa

2 Cups Vegetable Stock

1 Teaspoon Salt

1/2 Teaspoon Cumin

Juice of 1 Lemon

1/2 Teaspoon Pepper

Preheat Oven to 400 Degrees.

To make Quinoa, follow instructions on the package, substitute water for vegetable stock to add flavor. Add coconut oil, salt and cumin to boiling liquid. Make sure all moisture is absorbed into the quinoa. Fluff and set aside.

QuinoaWash peppers and cut off the tops and cut a little bit off the bottoms so the peppers can sit upright. Remove seeds and pepper innards. Set Peppers aside.

Pepper

Sauté mushrooms,spinach and onion in olive until slightly soft, chop tomatoes and olives. With a wooden spoon, fold everything into quinoa mixture. Add lemon, salt, pepper and olive to taste. Feel free to substitute or add different vegetables/beans into quinoa mixture. Also, if for some weird reason you are not a fan of quinoa, this recipe will work with brown rice or couscous.

Place peppers in a glass baking dish. Fill with 1 inch of warm water. With a large spoon, stuff peppers with quinoa mixture. Be liberal with the quinoa, make sure the peppers are fully stuffed.

Bake for 1 hour or until the pepper is soft and the quinoa is browned.

Let cool for 15 minutes and enjoy!

Roasted Broccoli

1 Head of Broccoli

2-3 Tablespoons Olive Oil

1 Teaspoon Salt

1/2 Teaspoon Pepper

2-3 Shakes of Red Chili Flakes

Preheat oven to 425. Wash and Dry broccoli. Chop Broccoli florets off the stems and into smaller bite sized pieces. In a medium bowl toss broccoli with a olive oil, salt, pepper and chili flakes. With your hands, massage olive oil into the heads of the florets ensuring a crispy finish.

Place Broccoli on a baking sheet covered with tin foil or parchment paper.

Roast for 15-20 minutes until broccoli is slightly browned and crispy.

Remember to share as this dish can be quite addicting!