Leek, Potato, and Herb Soup

To prepare leeks, remove the top, leaving about 1 inch of green. With a sharp knife, cut the leek in half lengthwise, and then cut each half lengthwise again. Wash well to dislodge dirt. Group together and chop finely. Leeks add a more complex, sophisticated flavour than onions.

1 tbsp (15 ml) extra virgin olive oil
2 medium leeks, trimmed, quartered, washed, and chopped
2 cloves garlic, chopped
1/2 pound (250 g) new potatoes, scrubbed and diced
2 cups (500 ml) vegetable broth
1-2 cups (250-500 ml) zucchini or asparagus, chopped
2 tbsp (30 ml) chives, chopped
2 tbsp (30 ml) parsley, chopped
1 tbsp (15 ml) dill, chopped
2 cups soy milk
Salt and pepper to taste

Heat the oil in a large soup pot and add the leeks. Stir gently until they are softened, about 5 minutes. Add garlic and cook for another minute. Add the potatoes and broth; bring to a boil and lower heat to medium low. Simmer for 15 minutes until the potatoes are soft. Add the zucchini (or asparagus) and cook for another 5 minutes. Remove the pot from heat and add herbs and seasonings. Using a hand blender, blend the soup, or transfer the soup to a blender in batches. Return the soup to the pot, add the soy milk, stir and serve. Garnish with fresh chopped chives or other fresh herbs.

Source: alive #253, November 2003