Potato-leek soup is great and all, but why not spice it up a bit? This one gets a kick from classic Thai flavours like lemongrass, chili paste, and ginger. We’ve also added tofu for a pop of protein.
Ingredients
2 cupLeeks - cleaned and sliced
3 cup Yellow Potatoes - peeled and quartered
1 cup Firm Tofu - cubed
1 tsp fresh ginger
2 Garlic, clove
1 tbsp Lemongrass - minced
11/2tbspThai Chili Paste
3 cup Vegetable Broth, low-sodium
1 cup water
1/4cup Avocado Oil
salt - to taste
black pepper, ground - to taste
Cilantro - to garnish
Directions
Heat 2 tablespoons avocado oil in a medium pot over low heat. Add leeks, potatoes and cook until leeks soften, about 7 minutes. Stir often to keep mixture from sticking.
Add the remaining avocado oil, along with ginger, garlic, lemongrass, Thai chili and tofu pieces. Stir to coat evenly.
Add the vegetable broth, water, salt and pepper to taste. Raise heat to medium-high, bring broth to boil, then reduce heat back to low. Partially cover the pot with a lid and allow to simmer for 8 to 10 minutes until potatoes are fork tender.
Remove from heat and allow to cool for 20 minutes.
Transfer the soup mixture into a nutribullet Pitcher and attach the lid. Load and lock the Pitcher onto the motor base.
Blend on LOW for one full cycle. Blend a second time if needed or until it reaches desired texture.
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