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Carrot Celery Leek Potato Soup. A delicious, comforting and healthy soup that’s ready in no time. Vegan and Gluten Free Recipe. Jump to Recipe
Another Thanksgiving Spread recipe finally up.. The week of Thanksgiving was our first week of local and organic grocery delivery by Full circle farms.
The story goes, that hubbs came across a deal, went through the options, realized they deliver to our area and have different sizes of boxes.. he signed up.. Now, if he would have signed up sometime last year, he would have looked at the ” then unknown veggies” and most likely not confirmed the deal. But since we have been eating more vegetables and he also tries out new things at his office cafeteria, he knew a lot of the names and one fine day we got the delivery.
I dint know till that day morning that he had signed up and had no clue about what would be in the box….
So out comes some Pears, Pomegranates, apples, some looong leafy Celery, hugeeee Kale and pretty green Brussels sprouts, an overfed spring onion(Leek, he dint know what it was), Delicata squash(he liked the name 🙂 and some other things.. I was like :O.. you selected these things.. he was like.. Yeah some of them, and some others were default.. I was like :|.. ok.. we are eating a whole lotta green stuff this whole week:D ..
So keep an eye out for some super fun fruits and greens recipes.. and Oh yes, we curried them brussels sprouts! this is an indian household.. we curry everything.:P . Check out other recipes under the holiday tag here! Pictured below with leftover edges of the Chickpea fennel Crackers.
Carrot Celery Leek Potato Soup. Vegan Gluten Free
Carrot Celery Leek Potato Soup. A delicious, comforting and healthy soup that's ready in no time. Vegan and Gluten Free Recipe.
Ingredients
- 1 teaspoon organic canola oil or coconut oil
- 3 cloves of garlic chopped
- chili flakes, to taste
- 1 cup leek, chopped and washed
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1/2 cup potato
- 1/2 teaspoon cumin powder
- 1/2 teaspoon Cajun spice or spice blend of choice
- 1 cup water
- salt, to taste
- 1 teaspoon raw sugar or agave syrup
Instructions
- In a pan, add a teaspoon organic canola oil or coconut oil, Add 3 cloves of garlic chopped, chili flakes and cook for a minute on medium heat.
- Add the leek and cook for another minute.
- Add the chopped carrots, celery and potato.
- Add the cumin powder and Cajun spice or spice blend of choice and mix well.
- Cook covered for 5 minutes.
- Add the water, salt, raw sugar or agave syrup and Cook covered on low heat for 10 minutes, stirring 1-2 times in between.
- Take off heat and cool for a minute.
- Blend this into a smooth puree and pour into the same pan. Add more water to get desired consistency.
- Cook on medium heat in the pan till it comes to a boil. Adjust salt and spice..
- Garnish with thinly chopped carrot, celery and/or leek
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 117kcal, Carbohydrates: 26g, Protein: 3g, Sodium: 107mg, Potassium: 651mg, Fiber: 4g, Sugar: 9g, Vitamin A: 11945IU, Vitamin C: 18.1mg, Calcium: 91mg, Iron: 3.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Serve hot with Crackers or soft dinner rolls!
I think Cajun spice like a good garam masala can pretty much make everything taste great! This root vegetable soup is heading to Ricki’s wellness weekend, and Hearth and Soul blog hop.
Mine turned out a beautiful bright orange and was delicious! So so easy.
yay!