Welcome to a new series where I spice up the classics for greater health benefits and flavor.
I love a good, comforting bowl of potato leek soup but I wanted to up the ante. I layered in anti-inflammatory turmeric, black pepper to add a nice bite, but also to improve the bioavailability of the turmeric and fresh ginger into the classic recipe. A dash of Calabrian chili oil and fresh herbs at the end sealed the deal for me — YUM!
As we have all heard by now, turmeric contains bioactives like curcumin (but also others) that have demonstrated inflammation balancing, gut health, brain health and other benefits. Ginger is my go to for digestive health, immunity support and to beat the bloat. Capsaicin in chili’s are also demonstrating anti-inflammatory effects. With all that motivation to inspire more spice in our lives, let’s get cooking.
- 3 tablespoons olive oil
- 1 tablespoon butter or vegan butter
- 4 leeks, white and light green parts, chopped
- 1/2 teaspoon turmeric
- a pinch of black pepper
- 1 tablespoon minced ginger
- 4 large russet potatoes, peeled and chopped
- 4 cups vegetable stock or stock of choice
- a knob of butter
- Calabrian chili oil for serving (optional)
- freshly chopped dill or parsley for serving
Heat the oil and butter over medium high heat until the butter is melted. Add the leeks with a pinch of salt and cook until tender but not browned for about 3 minutes.
Add the turmeric, black pepper and ginger and saute for a minute until fragrant. Add the potatoes and sautee for a minute. Add the stock and stir to combine. Cover and cook on medium heat for 10-12 minutes until the potatoes are fork tender. Blend until creamy with a hand held immersion blender or food processor. Add salt to taste.
Ladle the soup into bowls. Top with a few drops of Calabrian chili oil, fresh herbs and serve with crusty whole grain bread or as a side to your favorite protein.