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Red Potato Leek Soup

Food Network Canada

Recipe by Doug DiPasquale, Holistic Nutritionist

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Ingredients

2
-40/10 red skinned potatoes, scrubbed and cut in half (quartered if large)
1
cooking onion, chopped
1
large leek, halved, rinsed and chopped
2
stalks celery, chopped
2
parsnips (unpeeled), scrubbed and chopped
4
clove garlic, peeled and halved
2
Tbsp organic olive oil
2
Tbsp dried rosemary (preferably free trade organic)
Unrefined sea salt to taste
Fresh cracked black pepper to taste
Enough filtered water to cover
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Directions

Step 1

Heat a 10L pot on the stove top on medium-high heat. Once hot add olive oil so that it covers the bottom of the pot. Add onion, leek, parsnip and celery, stirring frequently.

Step 2

When vegetables have begun to brown (about 5 minutes), add a little water to the pot to keep them from burning.

Step 3

Add garlic, potatoes, salt, pepper and rosemary. Pour in enough water so that the potatoes are just covered. Bring to a boil, stirring occasionally.

Step 4

Once boiled, turn the pot down to a simmer (low heat). Allow to simmer for forty minutes or so, stirring and occasionally checking the doneness of the potatoes. When potatoes are soft enough to be easily cut with a spoon remove pot from heat.

Step 5

Using a hand-blender blend the soup until no chunks remain. The consistency can be adjusted by adding more water if necessary. Add more salt if needed.
Enjoy.

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