Brrr! It’s cold outside! After surviving the first major snowstorm of the season, I’m ready to curl up with the feline siblings and relax for the rest of the day. I’m tired of looking at all the snow I’m not shoveling! A creamy, hot soup would make this lazy Sunday even better. I can’t eat chives, scallions, or leeks (they’re toxic to cats and dogs), but I’m sure my human fans would enjoy this delicious, cruelty-free recipe from Whole Foods. Enjoy and stay warm!
Note: Some of the ingredients listed are HIGHLY toxic to cats and dogs.
1 Tbsp coconut water
2 Large leeks (white and light green sections only), well rinsed and coarsely chopped
3-4 Yukon Gold potatoes, unpeeled and roughly cubed
4 Cups water
2 Cups 365 Everyday Value Organic unsweetened soy milk (or rice, hemp, oat, sunflower, or any other unsweetened nut beverage)
Pinch of salt and pepper to taste
Finely chopped chives or scallion greens for garnish
Heat the coconut water in a large soup pot over medium high heat.
Reduce heat to medium and add the chopped leaks.
Sauté until soft – 3-5 minutes (do not let leeks brown, add more water if needed).
Add cubed potatoes and water.
Bring to boil, then reduce to medium low and simmer until potatoes are fork-tender – 15-20 minutes.
In a blender, purée the soup with soy milk until it reaches desired consistency.
*Do not over-purée as this will turn potatoes gummy.
Garnish with chives and enjoy, or wait until next day and eat chilled.