Pumpkin And Leek Soup No Dairy Food

PUMPKIN AND LEEK SOUP - NO DAIRY

Steps:

• Halve leeks lengthways and wash them under cold water to remove any dirt or sand. Thinly slice them. Will use the white and light green portion for addition to the soup. (use the leftover part , along with your vege peelings for the day and some fresh herbs to make your own vege stock for future use. Boil it up, strain it- there you have it!).
• Peel and slice onions.
• Using a large soup/ stock pot add the olive oil the leeks, onions and salt.Cook, stirring often, for 5 minutes. Add the minced garlic and cook another 1 minute.
• Add all remaining ingredients (except the herbs for garnish) and boil for approx 25 minutes, or until the pumpkin is tender.
• Use a stick blender or food processor to puree the soup.
• Reheat. Optional to add some cooked beans eg cannellini beans, at this stage. Heat through before serving.
• Serve sprinkled with some chopped fresh herbs and a crusty roll or toast.
• Store any left-over soup in the fridge and reheat as required. This soup keeps and reheats well as it has no dairy added.
• This soup can also be frozen and reheated as required.

POTATO LEEK SOUP (NO MILK OR CREAM)

Steps:

• In a large heavy saucepan, cook the leeks in the butter over medium heat until softened but not brown.
• Add the water, the broth, and the potatoes. Bring to a boil then turn heat down to low and simmer for about 20 minutes or until potatoes are tender.
• In a blender, puree 1 cup of the soup. Stir puree into remaining soup. Salt and pepper to taste.

PUMPKIN, POTATO, AND LEEK SOUP

Steps:

• Cut an 8-inch square of cheesecloth, and place the cloves, peppercors, bay leaf, and parsley in the center; bring up the ends to form a sack and tie securely with kitchen twine; set aside.
• In a large saucepan, saute garlic and leeks in olive oil over medium heat until tender but not brown, about 3-5 minutes.
• Add the cinnamon and thyme and cook 1 minute longer.
• Add the chunks of potato, pumpkin, the stock, and the spice bag; bring to a boil.
• Reduce heat and simmer, covered, for 20 minutes, or until potatoes and pumpin are fork-tender; discard spice bag.
• Cool soup 5-7 minutes; then puree in batches in a blender or food processor.
• Return pureed soup to pan and add half and half, salt, sugar, cayenne, and ground pepper (to taste).
• Cook over low heat until heated through, but do not boil.
• Adjust seasonings and serve garnished with fresh parsley.