Enjoy a hearty taste of the Emerald Isle with this flavourful and comforting take on a classic potato and leek soup recipe to ring in St. Patrick’s Day on March 17.
Unlike most traditional Irish fare, which can be heavy on meat and dairy, this recipe is naturally lactose-free and vegan-friendly for the whole family to enjoy, including those with food allergies or dietary restrictions.
Plus, if you’re in a pinch for ingredients or time, you won’t need the luck of the Irish to get this dish on the table to feed your hungry lot fast. A one-pot wonder, this recipe calls for simple ingredients, is easy to prepare, and takes just 20 minutes to cook.
For a complete Irish feast, serve the soup alongside a green salad and thick slices of warm, crusty, whole-grain bread slathered with dairy-free margarine. To mark the festivities, don’t forget to pair the recipe with your favourite lightly hopped pale ale or thick and creamy stout. Sláinte!
Ingredients (serves four)
2 tbsp. extra-virgin olive oil
1 1/2 cups leeks, thoroughly washed and thinly sliced
1/2 bulb of fennel, chopped
2 cloves garlic, minced
6 cups vegetable stock (homemade or store-bought)
2 cups potato, cubed
1 cup unflavoured soy beverage
Sea salt and pepper to taste
Fresh parsley, roughly chopped
Directions
Place the olive oil in a large pot over medium-high heat, and add the leeks, fennel and garlic. Sauté the vegetables for about five minutes, or until caramelized. Next, stir in the potatoes and broth. Cook the soup uncovered until the potatoes become soft, about 20 minutes.
Remove from the heat, and cool the soup for about 10 minutes. Add the soy beverage, and season with salt and pepper. Use a hand blender to process the soup until smooth, or to the desired consistency.
To serve the soup, garnish with a handful of freshly chopped parsley, and enjoy!