I modified this recipe from Alex Jamieson’s “The Great American Detox Diet”. It called for yellow onions and yukon gold potatoes, but I had red onions and red potatoes and I actually like it better this way.
Leeks give lots of iron-rich mineral nourishment, while garlic and onions add their immune-boosting and heart-healthy benefits.
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped red onion
1/2 teaspoon sea salt
3 cloves garlic, minced
3 large red potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock (or water with vegan bullion cubes)
2-3 teaspoons fresh rosemary leaves
1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
Serves 4 – 6.