This is delicious. It was served with the Collard Green Sushi and my husband and I were crying with yumminess. Yes that's possible. Here I thought the leeks at the farmer's market were pretty expensive but I have used parts of the two I have for 2 weeks now and there is still the onion part left and going strong.
Curry Vegetable Leek Soup
About 2 inches of the green part of the leek, chopped
1 tbsp curry powder
3 baby carrots, chopped (I used the small ones you get at the farmer's market, not actual baby carrots)
1 cup water
1 collard green leaf
3 sprigs parsley
4 basil leaves
4 small red potatoes
2 tbsp cashews
Boil potatoes and carrots until soft. Steam/boil leeks and collard green in 1 cup of water. Add curry powder, parsley and basil. When everything is cooked thoroughly, pour in the veggies with the water and spoon in the potatoes and carrots. Blend for about 3 minutes or until completely smooth. Add cashews and let sit for a bit until ready to serve. Just before serving blend again to just chop cashews but not liquefy them. Add a parsley spring to the top for fanciness and to get rid of the huge amount of parsley that you get with one bushel.
Curry Vegetable Leek Soup
About 2 inches of the green part of the leek, chopped
1 tbsp curry powder
3 baby carrots, chopped (I used the small ones you get at the farmer's market, not actual baby carrots)
1 cup water
1 collard green leaf
3 sprigs parsley
4 basil leaves
4 small red potatoes
2 tbsp cashews
Boil potatoes and carrots until soft. Steam/boil leeks and collard green in 1 cup of water. Add curry powder, parsley and basil. When everything is cooked thoroughly, pour in the veggies with the water and spoon in the potatoes and carrots. Blend for about 3 minutes or until completely smooth. Add cashews and let sit for a bit until ready to serve. Just before serving blend again to just chop cashews but not liquefy them. Add a parsley spring to the top for fanciness and to get rid of the huge amount of parsley that you get with one bushel.
No comments:
Post a Comment