HAPPY SOUP

Comfort food is one thing…
But, it’s quite another to feel true and lasting happiness while eating a bowl of soup.

WHAT YOU NEED:

2 pounds organic yukon gold potatoes
2 small leeks, sliced and any dirt removed
2 tablespoons olive oil
1/2 cup raw slivered almonds 
4 – 6 large garlic cloves, minced
6 cups water or vegetable broth, + more as needed
1/2 cup brown basmati rice
himalayan pink salt
crushed peppercorn
a splash or two of white wine vinegar
2 tablespoons of flat leafed parsley, o

WHAT YOU DO:

Potatoes: Cut potatoes into irregular chunks by inserting the tip of a small, sharp knife into a potato and twisting until a 1 1/2 chunk comes out. Repeat until the entire potato is cut up, than continue with the remaining potatoes, set aside. You can also just roughly chop the potatoes into 1 1/2 inch chunks. Peeling is optional.
Fried Almonds + Garlic: Heat oil in a heavy pot over medium heat, add almonds and garlic, cooking, stirring frequently until golden, 3 – 4 minutes. Transfer the almonds and garlic to a bowl to cool slightly. In a food processor, place the garlic and almonds, pulse until desired texture. I left mine fairly course. You can also simply mince them with a knife. Add all but 2 tablespoons to the soup. Season soup with salt and pepper to taste.Saute: Add leeks and a 2 tablespoons of water to the pot and cook, stirring occasionally, until softened, about 4 minutes.Simmer: Add potatoes, vegetable broth and rice, bring to a boil, cover, reduce heat to low and simmer 40 to 45 minutes.

Add a little more water or broth if the soup seems to thick and continue to cook.Add remaining ingredients: Add the vinegar to the reserved ground almond mixture and stir in the soup. Add the parsley and cook for a minute. Taste for seasonings, adding a little more salt and vinegar if necessary. Serve with dense whole grain or artisan bread or naan bread.Store: Leftover can be stored in the refrigerator for up to 4 – 5 days. Keep longer in the freezer, up to 2 – 3 months.

NOTES:If using almonds with the skin, just know that the skins will fall off in the soup. For me this is not an issue (I like the added fiber) but if you’re serving for company you may consider using blanched almonds.
leeks
almonds (whole, raw or sliced raw)
veggie broth
brown basmati rice