It's been chilly these days.
Warm soups really ease our bodies & souls.
Here is one of my favorite soups of all time :)
Hope you'll like it!
Potato Leek Soup in Bread Cup
To Make 10 cups
3 potatoes, peeled and diced
1 leek, sliced
1” X 3” kombu
water
2 cups soy milk
1 teaspoon fresh thyme
1 tablespoon sea salt
2 tablespoons brown rice syrup
safflower oil for sautéing
soy margarine for sautéing
French bread
1. In a pan, heat the safflower oil and soy margarine. Sauté the leek until tender.
2. In a pot, put the kombu, leek, potatoes and water to cover. Bring to boil and cover. Lower the heat and simmer until the potatoes are cooked. Add the soymilk, sea salt, brown rice syrup and thyme. Bring to simmer and turn off the heat. Purée with a hand mixer until smooth.
3. Preheat the oven to 375°F. Cut off the tops of the rolls. Using fingers, make holes to make bread cups. Pour the soup into the bread cups and bake them in the oven for 10 minutes or until the rolls become warm and crispy.
4. Place them on plates or bowls and serve. Enjoy!
