Two Ingredient Gluten Free and Vegan Soup
(other than salt, pepper, water)
Leeks and Sweet Potatoes
Two Ingredient Gluten Free and Vegan Soup
Leeks and Sweet Potatoes
This is the short story for people
who are cooks: (1) Olive oil the bottom of a 6 quart pot. (2) Chop three
very large or four medium leeks, add to the pot on low heat to saute, salt, and cover with lid. (3) Cube two
large Japanese sweet potatoes and add to pot after the leeks have wilted, and add salt. (4) Add water to
cover the potatoes plus 1/4'', mix the leeks and potatoes, and cover the pot. Increase heat until simmering
begins. (5) Turn down heat to barely allow simmering for about an hour, or until potatoes are cooked
through. (6) Taste, and salt and pepper to taste.
For people learning to cook, or for variations, read on for the step by step with images. Buy organic!
lick here to edit text
(1) I learned there is no reason to use oil to saute the leeks. (2) Cut the root hairs off the leeks, wash, cut the leeks lengthwise, then cut the leeks crosswise about 1/4'' thick. As you cut up towards the green leafs, wash dirt as you see it and discard the outer tougher green leaves. (3) You may substitute any sweet potato or yam for the Japanese sweet potatoes, but I find the Japanese sweet potatoes are both firm after cooking, and have a delectable sweetness. Organic Japanese sweet potatoes are sold in the Whole Foods stores in Fort Lauderdale, Pompano, in the Pittsburgh East Side store, and the East End Food Coop.
The two ingredients in this soup, leeks and sweet potatoes, are alkaline, and gut healthy. The soup is very hearty, so it is filling enough to be its own meal.
(3) Leeks wilted. While sauteing, stir the leeks to avoid burning.
(4) Water added, and pot mixed before covering with lid. I use high pH water.
(4) I do not leave the kitchen after I turn up the heat to induce simmering. (5) After simmering, or boiling, adjust heat down to barely simmer (very low works because the pot is covered). I set a timer to check on simmering, and mix, every 20 minutes. (6) When potatoes have softened and released their sweet flavor, add salt if needed, and black pepper. Simmer another ten minutes, and taste, adding salt and pepper to taste. If you like salt, under-salt for your taste because the other eaters may not need to salt for their taste. Likewise with pepper. I use pink Himalayan salt.
Bonus Comment. This soup is too good not to eat the day you make it. But I make sure at least half the pot is left over and left out overnight, because the sweetness of the sweet potatoes matures into wonderfulness the next day!
