It's been a while since I shared any recipes here so before the holiday schedule takes off I am going to share this one that is very popular, vegan, and gluten-free. If I get any time later today I will try to reply here with some photos.
I usually double this recipe when I make it and if you can get homemade vegetable broth it really shines!
Preheat the pot on low and add the olive oil til it shimmers.
Slice the leeks. If you want a video on how to do this let me know. Then toss them in the pot still on low for a sweat. You don't want to hear any sizzling, just enough heat to push out some water and concentrate the flavor while softening the veggies. Add a couple heavy pinches of salt here and then adjust it up at the very end. Let this go about 10-20 minutes which is usually enough time for me to prep the potato and the ginger.
After 20 minutes crank up the heat and dump in the potato, followed by the broth. Cover and bring to a boil then reduce to simmer. Add the minced ginger, paprika, ground coriander.
Simmer covered for about hour then transfer to a large work bowl and take your stick blender to it. If the potato chunks are soft and cooked then it's ready. For a better texture run the blender on low until you get everything at least once, then go high at the end for the smooth texture. I will usually drizzle in some toasted sesame seed oil here if you are into that but be careful it can take over. Finish by adjusting the salt level up to where you want it.
For service a little black pepper is good but use white if you are going for presentation. Dried parsley or anything green also looks great tossed on the surface and if you really wanna blow them away put a little bit of fresh crab on top.
Also great chilled in the summertime.
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