When I share recipes, they are usually my own or a derivative of one that I changed ingredients or amounts to suit my preferences. Last week I came across a pear + leek soup recipe that I really wanted to try and I did. It is a perfect blend of fruits and vegetables currently readily available that make this yummy soup; served with some fresh bread and a side salad and you have a perfect meal.
I found this from a vegan site I subscribe to, “It Doesn’t Taste Like Chicken” where I have found some really great recipes. I made this last night and found it to be delicious. I used avocado oil in lieu of vegan margarine and olive oil and omitted the ground savory. I topped it off with some fresh ground pepper and some smoked salt.
2 T. Avocado oil or 1 T. vegan margarine and 1 T. Olive oil
3 Leeks, white and light green parts chopped
6cups Vegetable Broth
5 Barlett Pears, peeled, cored, and chopped (any pear will do)
1 Russet Potato, peeled and chopped
1 Teaspoon Ground Savory
3/4 Teaspoon Pepper
3/4 Teaspoon Salt
1. Melt the olive oil and vegan butter in a large pot over medium-high. When hot add in the leeks and sauté for about 5 minutes until they become tender and start to brown.
2. Add the broth, and use your spoon to scrape up any bits that have stuck to the bottom of the pan. Add in the pears and potato and bring to a boil. Reduce to simmer and cook 10 to 15 minutes until the potatoes and pear are nice and tender.
3. If using ground savory add it before using an immersion blender to blend the soup until completely smooth and creamy. Alternatively, you could use a standing blender, blending in small batches, being careful not to fill the blender to high so it doesn’t erupt.
Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long-time Spud customer, and now our very own resident vegan blogger!