Thai-Spiced Potato-Leek Soup

Name: Thai-Spiced Potato-Leek Soup
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 Cup Leeks; 3 Cup Yellow Potatoes; 1 Cup Firm Tofu; 1 Tsp Ginger, fresh; 2 Garlic, clove; 1 Tbsp Lemongrass; 1 1/2 Tbsp Thai Chili Paste; 3 Cup Vegetable Broth, low-sodium; 1 Cup Water; 1/4 Cup Avocado Oil; Salt; Black Pepper, ground; Cilantro

Potato-leek soup is great and all, but why not spice it up a bit? This one gets a kick from classic Thai flavors like lemongrass, chili paste, and ginger. We’ve also added tofu for a pop of protein.

Ingredients

2 cup Leeks – cleaned and sliced into 1/4-inch rounds
3 cup Yellow Potatoes – peeled and quartered
1 cup Firm Tofu – cubed
1 tsp Ginger, fresh
2 Garlic, clove
1 tbsp Lemongrass – minced
1 ¹/₂ tbsp Thai Chili Paste
3 cup Vegetable Broth, low-sodium
1 cup Water
¹/₄ cup Avocado Oil
Salt – to taste
Black Pepper, ground – to taste
Cilantro – to garnish

Directions

Heat 2 tablespoons avocado oil in a medium pot over low heat. Add leeks, potatoes and cook until leeks soften, about 7 minutes. Stir often to keep mixture from sticking.

Add the remaining avocado oil, along with ginger, garlic, lemongrass, Thai chili and tofu pieces. Stir to coat evenly.

Add the vegetable broth, water, salt and pepper to taste. Raise heat to medium-high, bring broth to boil, then reduce heat back to low. Partially cover the pot with a lid and allow to simmer for 8 to 10 minutes until potatoes are fork tender.

Remove from heat and allow to cool for 20 minutes.

Transfer the soup mixture into the magic bullet Pitcher and attach the lid. Load and lock the Pitcher onto the motor base.

Blend on LOW for one full cycle. Blend a second time if needed or until it reaches desired texture.

Transfer to bowls and garnish.

Notes

Anti-soy messages are rampant online, but the science actually indicates that moderate consumption of soy is safe and healthy. According to the American Institute for Cancer Research, moderate consumption of soy is 1–2 daily servings of whole soy foods, such as tofu, soy milk, and edamame. It is a great way to get fiber and protein in one!

See Nutrition Info

Nutritional information

Recipe: Thai-Spiced Potato-Leek Soup

Serving in this recipe: 6

Yield: 5 cups

Calories: 170
Total Fat: 10 g	14.1%
Saturated Fat: 1.5 g	5.3%
Cholesterol: 0 mg	0%
Sodium: 62.1 mg	2.6%
Total Carbs: 5 g	1.9%
Dietary Fiber: less than 1 gram.	2.2%
Sugar: 1 g
Protein: less than 1 gram.	1%
Vitamin A: 1.6%	Vitamin C: 8.5%
Calcium: 2.3%	Iron: 3.6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients.
DO NOT blend for more than one minute when using the nutribullet Cup.

Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.