One of the most bizarre relationships I have with food has to be the one I have with soup. I don’t particularly love it, yet, some soups are among my favourite foods of all time. I don’t really know how to describe this. All I know is, of all the soups my mom has ever made for us, this Moroccan Potato Leek Soup stands head and shoulder above the rest.
This is why it deserves to be on this blog.
Mom’s Potato Leek Soup
I’m not afraid to say this, but this is the improved version, the prefect marriage of potatoes and leeks, the 2.0 version if you will. I have enjoyed many varieties of potato leeks soup in my life, and to me, this is still the best.
You might be asking yourself this right now: “Where does potato leek soup come from?”. Well if you grew up in Morocco like I did, you will know for certain that potato leek seep made its way to North Africa from France. The famous “soupe aux poireaux” is a classic in french cuisine and it has become a classic in my childhood home too.
My mom is a particularly interesting home chef. She learned the basic stews from her mother, perfected her techniques from different cooks that she had worked with and managed somehow to learn french cuisine on her own.
As a kid, and even today to be honest, I always loved watching her do her thing. She has a french hand, a moroccan palate and a endlessly curious mind.
This soup recipe is a true representation of her brilliant mind.
I have to say that even though this is her recipe, I still added my own touch to it in the form of those crispy spicy chickpea croutons. Two brains are always better than one, right?
Because I have learned most of what I know today from my mom, I feel that it is only normal to share it with you guys. This why, I’m happy to let you know that every week I will be sharing at least one of her recipes.
I call it the Mom’s Recipes Segment.
Vegan Potato Leek Soup
Yup you have read it right, this is a recipe made for vegans and carnivores alike. My wife Lea is a big fan of it and likes to describe it as: “Liquid Cheesy Goodness”
Here is the thing though, it has no cheese. The cheesy taste comes from the earthy taste of turmeric and freshness of ginger. Add to that the fact that once you blend the soup, the starchy water emulsifies and makes the soup very smooth and creamy and you’ll understand what she means.
How about you? What does it remind you of? Please comment and give this recipe a rating 🙂
Moroccan Spiced Potato Leek Soup - Mom's Recipe
This is not your average potato leek coup. It's full of flavours & spices and as my wife's puts it: it's like drinking cheesy goodness.
- 3 large yellow potatoes peeled and diced
- 3 large leeks finely chopped
- 1/2 tsp ground cumin
- 1 tsp ground ginger
- 1/4 tsp ground turmeric
- 1/4 tsp ground cardamom
- 1/2 tsp freshly ground pepper
- 1 tsp salt
- 1 vegetable bouillon cube You can also use chicken cubes
- 8 cups water
- 2 tbsp olive oil plus more for garnish
- smoked paprika (optional) for garnish
For the chickpea croutons
- 1 15oz can of chickpeas
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1 tsp salt
- 2 tbsp olive oil
Heat up a large pot on medium-high and add your chopped leeks. Cook for 4 minutes while continuously stirring. Add your diced potatoes and submerge in water. Add your bouillon cube and all of your spices and cover your pot. Cook for 20- 25 minutes.
Remove the lid and check the consistency of your potatoes. They should be completely cooked (almost mushy). Remove from heat and let cool down for 10 minutes before adding to the blender. Blend your soup until completely smooth and pour back into the pot.
Reheat on low heat and check the consistency. If the soup is too thick for your liking add 1/2 cup of almond milk (or any milk you like) and stir.
For your Chickpea croutons
Preheat your oven to 400F. Drain your chickpeas and add to a bowl. Add the rest of your spices and oil. Place on a baking sheet and bake at 400F for 10-12 minutes.
Garnish your soup with some crispy croutons, a drizzle of olive oil and a sprinkle of smoked paprika
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