Thai-Spiced Potato-Leek Soup

Potato-leek soup is great and all, but why not spice it up a bit? This one gets a kick from classic Thai flavours like lemongrass, chili paste, and ginger. We’ve also added tofu for a pop of protein.

Ingredients

300g Leeks – cleaned and sliced into 1/4-inch rounds

675g Yellow Potatoes – peeled and quartered

240g Firm Tofu – cubed

1 tsp Ginger, fresh

2 Garlic, clove

1 tbsp Lemongrass – minced

1 ¹/₂ tbsp Thai Chili Paste

720g Vegetable Broth, low-sodium

236ml Water

Salt – to taste

Black Pepper, ground – to taste

Cilantro – to garnish

Directions

Heat 2 tablespoons avocado oil in a medium pot over low heat. Add leeks, potatoes and cook until leeks soften, about 7 minutes. Stir often to keep mixture from sticking.

Add the remaining avocado oil, along with ginger, garlic, lemongrass, Thai chili and tofu pieces. Stir to coat evenly.

Add the vegetable broth, water, salt and pepper to taste. Raise heat to medium-high, bring broth to boil, then reduce heat back to low. Partially cover the pot with a lid and allow to simmer for 8 to 10 minutes until potatoes are fork tender.

Remove from heat and allow to cool for 20 minutes.

Transfer the soup mixture into the magic bullet Pitcher and attach the lid. Load and lock the Pitcher onto the motor base.

Blend on LOW for one full cycle. Blend a second time if needed or until it reaches desired texture.

Transfer to bowls and garnish.