Potato leek soup spiced with jalapeño and cilantro and topped with crunchy tamari sunflower seeds

March 5, 2019

 

I have been down for almost a week with a pinched nerve in my back, barely able to move, let alone stand in the kitchen to cook food. So it's been smoothies and blended soups here to keep us going. And in the meantime, I am rolling on foam rollers, balls, and massaging myself to better mobility again :-). 

 

 

Preparation time: 40 minutes

Makes 2 main or 4 side servings: 

 

For the soup:

  • 1 leek, sliced thinly all the way with the greens 

  • 1 Tbsp extra virgin olive oil 

  • 2 medium sized potatoes, diced into cubes 

  • 1/2 jalapeno, deseeded and finely chopped (or other chili) 

  • 4 cups water or vegetable broth 

  • 1/3 cup cilantro 

  • 1 Tbsp nutritional yeast

  • sea salt and freshly ground black pepper 

  • lime wedges 

 

For the crunchy tamari sunflower seeds: 

  • 1/4 cup sunflower seeds

  • 2 Tbsp tamari 

 

  1. Add the leek with the olive oil to a medium sized pot over medium-high heat, cover with a lid, and cook for 5 minutes occasionally stirring. 

  2. Add the potatoes and jalapeño and stir for 2 minutes to develop some flavors. 

  3. Add the water or broth, cover, and let simmer for 20 minutes or until everything seems almost overcooked. 

  4. In the meantime add sunflower seeds and tamari to a small pan over low heat, and stir for 5 minutes until they become crunchy. Spread on a plate, and set aside. 

  5. Add cilantro and nutritional yeast to the soup, and blend the soup with an immersion blender or carefully ladling it into a stand up blender. Blend until creamy and smooth. 

  6. Season with salt and pepper. 

  7. Serve sprinkled with sunflower seeds, and lime wedges. 

 

Yummy in my cold winter tummy!

 

 

 

 

Please reload

Search By Tags
Please reload

© 2019 Martina Zand