I made this yesterday after 3 days of hard partying at Karman and Dave's wedding / Duncan family reunion. All I wanted was a good bowl of soup and I wanted it to be quick. This went from nothing to the table in just under an hour. Liam loved it, Mira didn't, but Rob and I thought it was great.We ate it with crackers but I'm thinking a really nice thick crust bread would be amazing with it.
YIELD: Mmmm, lets say 4 generous servings
INGREDIENTS:
olive oil
4 leeks
4 potatoes
3 cloves of garlic
3 veggie bouillon cubes
3 cups water
2 cups rice milk
beans from 6 broad beans (No idea if this added to the flavour, I had them, so . . . )
8 fresh basil leaves
1 stick of fresh oregano
salt and pepper to taste
DIRECTIONS:
Cover bottom of soup pot with a thin coating of oil.
Clean and chop leeks and add to oil and cook till tender.
Wash and cube potatoes (skin on)
Add everything else and bring to a boil.
Reduce heat and let it slow boil for 30 minutes.
Fish about for oregano, remove the leaves to put back in soup and discard stem.
Puree. (At this point if you want it thinner add some water or milk.)
