It’s that time of year again! Well okay, so maybe it’s not exactly soup weather here in Korea, but ever since the seasons shifted slightly, my friends and I have all been craving soup and chai lattes even though most days we’d be fine in shorts and a long-sleeved shirt. I’m excited for autumn this year, because for the first time in my life it doesn’t signal the fast-approaching onset of months of frigid winter weather. Nope, Busan doesn’t have much of a winter which means I’ll be in fall-ish weather until next Spring! This is perfect because fall is my favourite season, even though back home it doesn’t last nearly long enough. To celebrate the coming fall months, the spirit moved me to make some potato leek soup. Not only was it one of the easiest meals I’ve made in a while, it was also one of the heartiest and most delicious. I was thrilled with how it turned out, and it instantly made me feel like I was cozy inside from the autumn winds – even if currently, there aren’t really too many of those..
Vegan Potato Leek Soup
Adapted from Oh Dear Drea
- 4 medium-sized potatoes
- 3 large leeks or 5-6 small ones
- 3 cloves of garlic
- 1 cup of chickpeas, cooked
- olive oil
- salt and pepper to taste
It couldn’t be simpler to make! If you are using dried chickpeas, soak them overnight in a bowl of water. In the morning, boil them until they are tender. Drain and reserve the cooking liquid to use for more flavour in your soup! If you are using canned chickpeas, rinse and drain them, and use vegetable broth instead.
Thoroughly wash your potatoes and leeks, as these guys can hold a lot of soil. (Then again, a little soil won’t hurt you!) Slice your leeks into 1/4 inch rounds. Begin cooking them in about 1 tbsp of olive oil on medium-low heat. After a few minutes, add your chopped garlic and be careful not to let the mix burn. As they cook down, chop your potatoes into small cubes. I didn’t peel my potatoes because I don’t have a peeler and also, that’s where a lot of the nutrients live! So I just made sure to wash them carefully and left the skin on. Let the leeks cook down, then add in your potatoes and chickpeas along with salt and pepper. Cover the ingredients with your reserved chickpea cooking liquid and water, or vegetable stock, or water, or a combination of all three! Let the soup simmer until the potatoes are tender. If you like, use an immersion blender to purée the soup to a creamy texture. This is my favourite way to eat soup by far, and it makes it such a lovely colour!
Enjoy your soup with a few chickpeas and green onions on top, with a bit of crusty bread on the side, or all by itself. Preferably serve with a side of chilly rainy weather and an awesome playlist of music. Enjoy!