This simple vegan soup contains no added salt or oil. The dill and leek boost the flavor, the kale provides a hearty texture, and the sesame seeds and almond milk create a creamy base. Mmm!
6 ½ cups water
1 large leek, thinly sliced (light green and white sections only)
5-6 medium-to-large Yukon Gold potatoes, chunked (peels may be left on)
1 teaspoon garlic powder
1 teaspoon dry dill weed
½ bunch dinosaur kale, sliced in ribbons
½ cup almond milk
¼ cup sesame seeds (optional)
After slicing the leek, wash the pieces well to remove any dirt that was between the layers. Sauté and soften the leek in a soup pot with a ½ cup of water for a few minutes. Add the remaining water, potatoes, garlic powder and dill weed, and bring to a boil. Reduce heat to medium-low and cook until the potatoes are tender and starting to fall apart (15-20 minutes). Using a hand-held potato masher, mash the potatoes right in the pot until only small chunks remain. Using a Vitamix blender, blend the sesame seeds and almond milk until the seeds are ground and disappear. Shortly before serving, add the sesame seed mixture and kale, and cook for 5 to 10 minutes until kale is softened.
Notes: You may peel the potatoes if you like, but the skins of Yukon potatoes are very thin and add a nice texture to the soup (plus the skins are where most of the potato’s nutrition is). Yukons have a natural creaminess to them, compared to russets, for example; but other types of potatoes may also be used if you cannot find Yukons. Fresh garlic may be used, as well as fresh dill, just increase the amounts slightly, and add the dill toward the end. Other greens may also be used (collards, spinach). The soup also works without the milk or sesame seeds, it just won’t be as creamy; but it will still be very flavorful (you may also include the milk but without the sesame seeds).
Preparation: 25 minutes; cooking: 30-40 minutes; serves 6.