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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.
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.
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