While we may not get the full winter experience here on the Central Coast, we can still nourish with some root vegetables, yes? What I especially love about this recipe, aside from its filling yummy factor, is the fact that all of these ingredients were purchased at Trader Joe's. : )
Ingredients
Makes 4 servings
- 6 medium potatoes, peeled and diced (I choose organic reds)
- 2 medium leek, white part only, washed and diced
- 2 small yellow onion, chopped
- 1 clove garlic, chopped
- 1/4 tsp. tumeric
- 1 tbsp fresh ginger, chopped
- 2 cups vegetable broth
- Fresh cilantro and dill
- 1 tsp olive oil
- 1 tbsp coconut oil
- salt and pepper (to taste)
Directions
In a saucepan add the coconut oil. Under medium heat, sauté the potatoes for 3 minutes. Add the leek and stir together. Add oil if needed. Cook for 10 minutes. Add the onion, garlic, turmeric, and ginger, and stir for about 2 minutes. Deglaze with the vegetable broth. Bring to a boil and let simmer for 10 minutes or until the potatoes are tender. Set aside to cool down.
Pour mixture into a blender and mix. Transfer mixture back into the saucepan. Simmer for an additional 5 minutes.
Adjust seasonings and serve immediately. Garnish with diced cilantro and dill. Drizzle with the olive oil. Enjoy!