Creamy Vegan Spinach Potato Leek Soup
Can we talk dreams for a moment? Not the stories in your head last night kind (though funny enough, I dreamed I birthed triplets — meaning, please?), but those soul yearning, deep in your heart dreams that run as inner monologue in the shower or when you’re driving. Hopefully, you have friends like we do who love nothing more than discussing our dreams: dreams to change lives, to make our city better, make our country better, our world better, with clinics that show people how to eat good food, documentaries about sustainable eating, small groups for people struggling with loss, Instagram feeds with words of truth in a lying world, children’s books about what it’s like to be a single parent, non-profits to fight human trafficking. Dreams are what keep us kicking in this crazy, broken world.
Do you have a dream, bubbling up from within? Or an urge to do something or start something but it feels nebulous, like a distant whisper? It’s uncomfortable, right? So possible in the imaginary space of your mind, yet such an uphill climb in the “real world”. But friends, let’s dream big. Because if it weren’t for dreams, where would we be?
A few small things I’ve learned about dreams as of late: no dream is too big or too small. Even if your dream only affects a handful of people, it is uniquely yours. Touching just one person’s life is supremely valuable.
Another thing: it’s never too late for a dream. It’s easy to feel like we’ve been left behind, that everyone else has figured out their dreams or passions in their teens or early 20’s. I was a classical musician for much of my life but became frustrated, quit and felt like it was too late to find my true calling. As I began to learn to cook in my mid-20’s, my inspiration was Julia Child, a woman who didn’t find her true passion until well into her 30’s, then launching an illustrious career that lasted until her 80s.
And while they can get in the way, fear and self-doubt can also propel us forward. Lately I’ve been reading the book The War of Art, and in it author Steven Pressfield says that:
Self-doubt can be an ally. This is because it serves as an indicator of aspiration. It reflects love, love of something we dream of doing, and desire, desire to do it. If you find yourself asking yourself (and your friends), “Am I really a writer? Am I really an artist?” chances are you are.
Can I get an amen? Alex and I have long dreamed to share the ways that learning to eat real, good food has touched our lives and inspire others about the power of food for our physical health, communities, and planet. Somehow this became A Couple Cooks, and the more it grows, the more we find ourselves asking those questions. Even writing a post about dreams makes those questions run rampant. Yet at the same time, the more we effort toward that dream the more we find ourselves invested.
So readers, what are your dreams? What is stirring in your hearts? Big or small, we’d love to hear what’s on your mind.
Lastly, this recipe came out of a dream (ha!) I had of creating a vegan / dairy-free creamy potato leek soup. I took my mother’s recipe for vichyssoise, added pureed white beans instead of cream, and spinach for some extra nutrients. It’s warm and cozy with with a bit more nutrients than the traditional potato leek soup, and vegan and dairy-free to boot. We hope you enjoy it!
And in the spirit of dreams…we’ve been again dreaming of refreshing our website! We now have a refreshed website with some branding and content tweaks. Look around and check it out!Print
- 3 large leeks
- 3 tablespoons olive oil
- 2 pounds Yukon gold potatoes
- 15-ounce can white beans
- 4 cups vegetable broth
- 1 ½ teaspoons kosher salt, divided
- 6 to 8 cups spinach
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 3/4 teaspoon garlic powder
- Chives, for garnish
- Chop off the dark green stems of 3 leeks and the bottom root, then slice them in half lengthwise. Place each leek half cut-side down on the cutting board, then chop it into thin slices, resulting in half-moon shapes, then rinse them thoroughly in a colander. Dice the potatoes. Drain the beans.
- Heat 3 tablespoons olive oil and saute leeks 4 minutes until softened, then add the potatoes and saute for 2 minutes.
- Add broth, 1 ½ cups water, ½ teaspoon kosher salt, and white beans. Bring to a boil, then simmer 15 minutes. In the last 2 minutes, stir in spinach, spices, and another 1 teaspoon salt. Heat until the spinach is wilted. Puree in a blender or using an immersion blender. If the soup is too thick, add a few more tablespoons of water until the desired consistency is achieved (this may also be necessary when reheating). Serve garnished with chopped chives.