Carrot, Leek and Potato Soup

The original recipe comes from https://healthiersteps.com/ Click on the title to view the original recipe, including full instructions, nutritional information and useful notes.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 stalks leeks, white and light green parts only
  • 2 medium potatoes, peeled and chopped
  • 1 small zucchini, chopped
  • 1 teaspoon dried thyme
  • 1 cup coconut milk
  • 3 cup vegetable broth, or water
  • 1/2 teaspoon coriander
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • Salt to taste

Method

  1. Heat oil on medium-high heat in a large soup pot. Add onion, garlic, and leek, stirring to cook until onions are soft about 4 minutes
  2. Be careful not to burn the leeks. Add potatoes, carrots, zucchini, and thyme leave stirring until fragrant. Add coconut milk, water, coriander, turmeric, cumin and bring to a boil.
  3. Reduce heat to a simmer, cover and cook until potatoes are tender about 20 minutes. Season with salt and pepper and adjust to taste.

Notes

See original recipe at https://healthiersteps.com/recipe/potato-leek-carrot-and-zucchini-soup-vegan/ for more detailed notes, nutritional information and more!

View more recipes featuring seasonal ingredients from the Green Connect farm here!