Potato Leek Soup with Mandarin Orange Salad + Books I'm Reading Now

This is one of those soups that tastes so hearty and satisfying you'd bet it was filled with heavy cream.  The potatoes give it a thick and rich consistency, perfect for a meal on it's own or paired with this fun twist on a regular salad, Mandarin Orange Salad.  

POTATO LEEK SOUP (V, GF)

Makes ~4-6 servings

6 medium Yukon gold potatoes, peeled & cut into 1” chunks

4 leeks, white & green parts, rinsed and sliced into ¼” slices

3 vegetable bouillon cubes*

¾ tsp. sea salt (more or less to taste)

cracked black pepper to garnish

1.  Put the potatoes and leeks in a large pot, cover with water and bring to a boil.

2.  Turn heat down to a simmer and add the vegetable bouillon cubes.  Cover and simmer for about 20 minutes.

3.  Remove from heat and either use an immersion or handheld blender to blend the soup in the pot or transfer soup half the soup to a blender carefully, blending until creamy and smooth, then blend the remaining half.

4.  Serve warm and top with cracked black pepper.

*if you can’t find vegetable bouillon cubes, use vegetable broth instead; enough to cover the potatoes and leeks in the pan before boiling

MANDARIN ORANGE SALAD (V, GF)

This is a fun salad for the whole family (especially the kids!) with a refreshingly sweet dressing.  You can replace the mandarin oranges with pineapple chunks or use fresh mint to brighten it up!

Makes 4-6 servings

¼ C. sliced almonds (omit or replace with other nut if allergies are an issue)

1 1/2 C. fresh spinach

2 C. romaine lettuce, torn into bite-size pieces

2 medium stalks (or about 1 C.) celery, chopped

2 green onions (tops included), thinly sliced (about 2 Tb.)

1 11oz. can mandarin oranges, drained

FOR THE DRESSING:

¼ C. olive oil

2 Tb. Agave nectar

2 Tb. White vinegar

½ tsp. sea salt

dash of ground black pepper

1.    Start by preparing the dressing by combining all ingredients (olive oil, agave, vinegar, salt and pepper) in a tightly covered jar.  Shake well and set aside. (If you don’t have a jar handy, just whisk it all together in a small bowl)

2.    Toast the almonds over low heat in a small sauté or sauce pan, stirring constantly so as not to burn.  Once they’re slightly browned, remove from heat and set aside.

3.    Place spinach and lettuce in a large bowl or plastic bag along with celery and onions. 

4.    Pour the dressing over the leaves and add the mandarin orange slices. 

5.    If using a bowl, toss well with tongs to coat.  If using a plastic bag, seal the bag tightly and shake until well coated. 

6.    Once everything is coated with the dressing, place in serving bowl and sprinkle with toasted almonds.


Here's what I'm reading now:

I cannot seem to get over my cookbook obsession but I know I'm not the only one!  I'm learning how to cook more gluten-free dishes as I've been cooking for clients and preparing meals for delivery.  When I check out books from the library I also have to throw in some self-help books.

Candle 79 Cookbook by Joy Pierson, Angel Ramos and Jorge Pineda is filled with beautiful pictures and delicious recipes inspired by their NY based restaurant.  I can't wait to try the "Nori & Sesame Crusted Seitan"!

Vegan Diner by Julie Hasson is all about vegan comfort food.  My husband is drooling over the "Old Fashioned Hamburger Buns" recipe and I'm excited to make the "Crispy Chickpea Onion Rings".  

The Complete Idiot's Guides are great for first-time cooks.  I like turning to them for basic recipes.  I'm not so sure about the Easy Freezer Meals yet but I'm easily inspired.

Fresh and Fast Vegan by Amanda Grant is a colorful book filled with, you guessed it, quick vegan recipes. She's covered the basics like "Spaghetti with Tomato Sauce" and included the more daring like "Grilled Eggplant with a Black Olive Dressing".  

The Power Of Full Engagement by Jim Loehr and Tony Schwartz is one my hubby picked out since he uses the skills it deals with in his coaching.  He assured me I must listen to it (LOVE audio books!) because it deals with nutrition and balancing energy.  

The Lean Startup by Eric Ries is something my business partner friend (this cool gal) and I have been reading together.   It's helping us in our new business venture which I cannot wait to share with you all!

No Regrets Parenting by Rotbart Harley, M.D. was something my kids' school offered as Dr. Harley spoke there a while back.  Raising three boys and juggling life, I'm always looking for ways to improve my parenting skills.  The title says it all really!  

Want to see more Veggie Kids?

  

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