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
1
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.
2
Add the remaining avocado oil, along with ginger, garlic, lemongrass, Thai chili and tofu pieces. Stir to coat evenly.
3
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.
4
Remove from heat and allow to cool for 20 minutes.
5
Transfer the soup mixture into the magic bullet Pitcher and attach the lid. Load and lock the Pitcher onto the motor base.
6
Blend on LOW for one full cycle. Blend a second time if needed or until it reaches desired texture.
7
Transfer to bowls and garnish.
Nutritional information
|
Calories: 110.0 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
