In anticipation of our massive Thanksgiving grocery run, I wanted to prepare a dinner that would use most of the produce in the crisper drawers. Here’s what I had to work with:
I also had open packages of smoked tofu and silken tofu that I wanted to finish.
The result of my self-imposed culinary challenge was quite tasty and very filling. The smoked tofu and avocado went into a sandwich on a sprouted grain bagel (from French Meadow) with some cashew cheese spread and olive tapenade. The beet roots made a lovely batch of chips. The beet greens and kale were wilted in olive oil and seasoned with salt and pepper. Everything else went into a stock pot to make a soup.
Creamy Leek Soup Recipe
3 tbsp olive oil
3 leeks, white parts only, sliced and washed
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1/4 cup white wine
8 cups vegetable broth
salt, pepper, cayenne to taste
1 cup silken tofu
In a stock pot, saute vegetables in olive oil over medium high until brown. This will take about 15 minutes.
Deglaze pot with wine. Add broth and spices. Bring soup to boil, reduce heat and cover for 30 minutes.
Add tofu and puree soup with an immersion blender or transfer to regular blender or food processor. Be very careful when handling the hot liquid!