2 tablespoon extra virgin olive oil
2 cloves organic garlic, minced
1 small organic onion, chopped coarsely
2-3 organic leek bulbs, chopped into rings and separated
2 organic carrots, chopped into coins
6 cups purified water
a few dandelion leaves (make sure these are food grade, not just from your lawn, unless you live away from dogs and lawn-chemical pollution), chopped
fresh organic parsley, chopped
1 organic potato, chopped, optionally peeled
2 vegan vegetable bouillon cubes
2 teaspoon white pepper (black is alright, but white is more aesthetically pleasing)
2 teaspoon ground mustard seed
1/2 cup plain Silk soy milk
salt to taste
This is my own invention- a sort of Breton peasant-style soup with a creamy luminous color- great on a cool spring day. I don't bother peeling the potatoes, because as long as they are organic all you get with the skin is extra nutrients and character!
1. Heat oil in a very large pot. Add garlic, onion, and leek, and saute for four minutes, or until slightly golden and soft.
2. Add carrots and potatoes, saute for another minute.
3. Add water and boullion cubes, heat to boiling.
4. Stir until boullion dissolves, lower heat to medium-low, cook until potatoes and carrots are soft, maybe 20 minutes.
5. Add dandelion greens, stir.
6. Add pepper and mustard.
7. Stir in soymilk.
8. Add salt to taste and garnish with chopped parsley.
9. Serve hot with crusty vegan bread, and enjoy!