Farmstyle Potato and Leek Soup

With the summer season abundance comes very full CSA bags, and if you are running short on fridge space, or have trouble using all of your produce every week this soup is ideal for you.  One recipe uses most of this week's bag, but lasts the rest of the week and can even feed your entire family.

Best of all, if you time it right, it shouldn't take you more than 45 min to make, and can be eaten immediately, or chilled, served hot or cold.

Eating your colors was never easier!

Serves A LOT, plan for 8-10 big bowls.





What you'll use from your bag:
All of your potatoes, diced
2 red onions, diced
2 summer squash, sliced & quartered
1 medium leek, 2 small leeks, half moon sliced
1 small cabbage, coarsely chopped
5 small red/orange peppers, half moon sliced




What else you'll need:
3 cloves garlic, chopped or minced
1/4 cup oil (safflower or avocado recommended)
8 cups vegetable broth

For the "buttermilk":
juice of 1 lemon
2 cups of coconut cream

For the end, spice mix:
1/4 cup cinnamon basil or other basil, chopped
1 tsp mustard powder
1 tsp coriander seed powder
1/2 tsp black pepper
1 1/2 tsp sea salt, fine
1/2 tsp dried tarragon
1/4 tsp thyme
1 Tbs fresh dill, and more to garnish/serve
1 tsp garlic powder
1/4-1/2 tsp cayenne pepper (dont be afraid, the cream levels this smooth)


First, heat your oil on low/med in a large soup pot
While the oil heats, dice your onion, and toss them in as you go, then dice the garlic and toss it in, and then the potatoes.  Think homefries, a quick dirty smallish dice, to encourage softening and even cooking.  A pinch of salt here is also a good idea.

While they cook, chop your peppers, squash, and cabbage. When the potatoes are tender, add the peppers and squash and cook for 3 minutes.  Then your cabbage, and cover. 3 minutes.

Now, add your broth
I can't stress the importance of a good full-flavored broth for making your own soups, and I encourage you to make your own broth with scraps from your CSA produce!  After to add the broth, stir and scrape the bottom of the pot to get all the ingredients circulating.  Cover, reduce heat, and simmer 8-10 minutes.

While the soup simmers, add 2 cups coconut cream (the kind from a can!) into a bowl or measuring cup and squeeze the lemon juice in, stir or whisk thoroughly, and allow to sit at room temperature to curdle.

Once the simmer is close to a boil, add the milk
Mix the soup really well, until you can't see any white cream concentrated anywhere.  Turn the heat
back up and simmer 5 minutes, uncovered.

Add the spice mix, reduce the heat to the lowest setting, and stir constantly for 1-2 minutes.  Remove from heat, and let stand 5-10 minutes before serving (hot) or chill overnight to serve cold.

Serve it with fresh ground black pepper, a cashew dill sauce, fresh dill, or smoked salt.

Enjoy!