Monday, June 9, 2014

Meatless Mondays: Potato Leek Soup (Vegan!) and Whole Wheat Quick Biscuits

Soups are my go-to for easy homemade and healthy meals. This leek soup is full of flavor with minimal ingredients and has no cream in it- the trick is to use the little mini creamer potatoes. My fave are from Trader Joe's.

You will need:
olive oil
2 leeks chopped
salt and pepper
20 mini potatoes cut in half
vegetable broth
Immersion blender

Heat the oil in a large saucepan, and add leeks. Cook leeks until translucent and fragrant, about 4-5 minutes.

Add in the mini potatoes and salt and pepper.

Pour container of vegetable broth and bring to a boil.

Allow to simmer for 20 minutes, then turn off burner. Allow to cool for a few minutes.

Using an immersion blender, blend soup until smooth.

Serve warm and enjoy.

Quick Biscuits:

1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/3 cup milk
1/4 cup oil

Mix your dry ingredients then pour the milk and oil over the mixture. Stir gently until just combined then form a ball.

Cut 6 portions and roll into balls, flatten, and bake for 12 minutes at 475 degrees.

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