I love making this soup. It is so easy – a little chopping and dropping – and a short time later, potato leek soup. Another easy and filling soups. Personally, I love to make it and freeze it for when I need something extra comforting. Just so you know how quick and easy it is, I made this batch, in about 20 minutes, while my son gave me an update on school.
A few weeks ago, I had the enormous pleasure of having dinner with one of my plant-based heroes, Dr. Neil Barnard. I can’t really put into words how wonderful it was to sit and talk with such an accomplished man, a pioneer in his field, and a big influence on my life and work. And today I am honored to feature Dr. Barnard’s new book, The Vegan Starter Kit.
I love, love, love this soup! It’s flavorful, tomato-y and super delicious. This is such an easy recipe, you will want to make a double batch and have it all week. And it serves as a great base for any tomato based soup. You can add lots of vegetables for a vegetarian vegetable soup (I’m reminiscing about my mother opening a can of Campbell’s), beans and pasta for pasta fagioli, or lentils or chickpeas for a chowder.
There is nothing more comforting to me than soup. And since it’s getting cold here in New York, I have been making all kinds of new soups.
My husband requested a “corn and potato type” soup. So I delivered with this – a spicy, hearty, bowl of goodness that has quickly become a family favorite. Try it!