Comforting potato leek soup for my grandfather.
You know I love viewing food as medicine + fuel for the body. But I also love that food has the power to bring people together around a table and to create connection and shared memories.
It can remind you of a past memory, taking you back to that trip you went on that changed your life, where the olives tasted like butter.
Or how every time you eat lasagna, you think of that recipe passed down by your grandmother and how the wrinkles on her hands looked while making it.
Or coming together as a family for the holidays and taking a bite of the perfect shortbread cookie that only your dad makes *just* right.
My Opa passed away last month at 90 years old and he left me with his leeks + his potatoes from his garden that he grew with his own hands. So I’m making his favourite (and my favourite) soup to honour him.
During the first wave of Covid, they closed his community garden, when we really had no answers about this pandemic. He was having none of it. Why? Because his potatoes HAD to be planted. They couldn’t wait 2 weeks lets alone months.
So my 87 year old Opa snuck into the community garden, and starting planting his potatoes.
In the middle of the night.
At once point, a security car drove by, and so he HID BEHIND A TREE UNTIL THEY PASSED.
And then continued right on planting his potatoes.
The potatoes were important to him, so he found a way.
This week, if something is important to you, I hope you find a way.
And if you need comforting, I hope you can make this soup and think of someone you love.
Opa’s Potato Leek Lentil Soup
Course: gluten free, dairy free, vegan, dinner, lunch6
servings10
minutes30
minutesDid you know that lentils are a great source of plant based protein.
Garlic and onions (leeks are in that family too) are some of the most detox supportive foods for your body!
Ingredients
2 leeks, thinly sliced and washed (only use the white + light green part)
1 Tablespoon of olive oil
4 large potatoes, washed, peeled and roughly chopped into small cubes
1 cup of Red split lentils
6+ cups of vegetable or chicken stock
1/4 cup of Miso Paste
Salt and Pepper, to taste
Toppings: a sprinkle of sunflower, pumpkin or hemp seeds.
Directions
- Add sliced leeks to a large pot on medium heat with olive oil and a pinch of salt and saute until soft. Make sure to wash you leeks well as they are grown in very sandy conditions usually.
- Add the remaining soup ingredients, cover and bring to a boil for 5 minutes.
- Reduce heat and simmer covered for 15-30 minutes or until potatoes are soft and lentils are cooked. **Add more stock liquid if needed, the potatoes should be covered by liquid.
- Adjust for taste. If your stock is unsalted you’ll need more salt. Add more miso or salt for saltiness. Add pepper if desired. Add garlic powder if your heart calls for it.
- *You may have to add more or less spices depending on how flavoured or seasoned (salted) your stock was.
- Depending on desired consistency you can leave it as is (easiest) and have some texture. Or blend it with an immersion blender to make it completely smooth.
- Sprinkle with seeds, cracked pepper and enjoy!
- Note: If you want to make potato skins. Wash potatoes, and save the peels. Toss them in olive oil + salt and add to a baking sheet. Roast them in the over at 350 for 10-15 minutes ish, until they are crispy. Snack on them or add them to your soup as a topping!
Notes
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