beet + leek soup
A delicious and nutritious soup that’s also very easy on the eyes.
Ingredients
3 tbsp butter (vegan)
2-3 cloves garlic, chopped
1 whole leek, halved & chopped
2 beets, peeled & diced
3 stalks of celery, chopped
2 small potatoes, peeled & diced
1 tbsp white pepper powder
1 tsp paprika
1 tsp ground black pepper
4 cups vegetable stock
salt to taste
1 cup creamy oat/nut/coconut milk
Directions
Heat and melt butter in a medium pot or Dutch oven over medium-high heat. Add garlic and leeks. Stir and cook until garlic lightly browns. Add all remaining ingredients except the milk. Cover with lid and bring to a boil. Lower heat to a simmer and let cook for 20 minutes or until vegetables soften thoroughly. Stir occasionally.
Remove lid and turn heat off. Using an immersion blender, carefully blend all ingredients until smooth. Be very careful as soup is very hot. Once blended, intermittently stir in milk until you reach the desired consistency. adjust seasoning here.
Serve hot and garnish with your choice of toppings.
