In the past, I’ve always looked forward to St. Patrick’s Day. Not because of the green beer, but because of my yearly indulgence of corned beef with cabbage... You know, that over-cooked mess of brisket and vegetables that turns into mush on the plate… always smothered in butter… loaded with salt...and served with a side of mustard (probably the only healthy part). But now that I’m eating vegan, how do I celebrate? Is it a dinner limited to beer? (Hmmm...intriguing)
Well, the question is easily answered with potato leek soup, and coming up with a simple recipe omitting the cream was an excellent task for me. The following is the recipe. It’s easy and really very good. And you can still serve the green beer. Sláinte!
St. Patrick’s Day Potato Leek Soup
1 onion, chopped
1 stalk celery, chopped
3-4 leeks, whites only, thoroughly washed, sliced
1 T olive oil
1 T Earth Balance Organic Buttery Spread
5-6 C faux chicken or vegetable stock
1 veggie bouillon cube
4 potatoes, peeled and cut into large pieces
1 cup cauliflower, chopped
1 teaspoon finely chopped fresh thyme leaves
1/2 teaspoon white pepper
salt to taste
Snipped chives for garnish
In a stockpot, saute onion, celery and leeks in the olive oil and Earth Balance for at least 5 minutes. Add the remaining ingredients, except chives, and bring to a simmer. Cook for 20-30 minutes. Puree with an immersion blender until smooth. Serve in bowls with chives sprinkled on top.
May you live a long life
Full of gladness and health,
With a pocket full of gold
As the least of your wealth.
Note: The photo I used was found on google images