Soup time

This has been one of the coldest springs that I can remember. There is a snow warning for today. Don't get me wrong, we need all the moisture that we can get, I could just do without the snow. My strawberry plants are blooming and have little green fruits, the cherry tree is in full bloom, the raspberries are about to bloom, the lilacs however love the cold weather. All this and it is supposed to snow. I guess I will have to wait longer then the May 15th freeze date to put my plants out.

One of my favorite springtime comfort food is potato leek soup. I like to eat it hot with croutons and a tossed spring green salad on the side. Here is my Vegan version.

Potato Leek Soup

1 tablespoon olive oil
3 large leek, quartered lengthwise, washed and chopped
1 small onion, peeled and chopped
1 quart vegetable broth
1 cup water
4 fists sized red potatoes, cubed
1 bay leaf
1 cup rice milk (you can use low fat milk instead)
Salt and pepper, to taste

Heat the olive oil in a soup pot over medium-high heat. Add the leeks and onion. Cook and stir until the vegetables are softened but not brown, about 5 minutes. Add the broth, water, potatoes and bay leaf and bring to a boil. Add the rice milk and remove from heat.