Rainy Day Potato Soup

This weekend has been one of quiet introspection, reading, a little writing, fires in the fireplace, walks in the rain with the dog, watching the trees dance in the wind, gratitude full, beauty rich days. Rain in San Diego is a blessing and the storms this weekend delighted my soul. The dog and I got perfectly drenched while exploring the beach this morning, romping in the sand as there was not another person venturing out in the storm. Three surfers braved the waves. A few runners graced the roadside trail, but Buck and I had the sand to ourselves. The waves gray from the rain crashed out of an even grayer sky, foam rising on the beach, pelicans gliding perfectly across the waters surface, turning just in time to avoid catching their wings in the waves crest. As we walked, in true San Diego fashion, blue sky appeared, and the rain took a break, returning again later in the day. Completely drenched, I took a hot shower, drank coffee and ate a warm breakfast and settled in next to the fire to spend a quiet Sunday reading about trust and about aligning with Universal Grace and Love. I thought I would do more writing today, but other than a little musing in my journal, nothing sprung to mind…. until, I sat down with the potato, leek, lentil soup I made for my dinner. One bite of its rich warmth and I knew I had to share.

So, with rainy day blessings, I offer you this recipe, perfect for the chill in the air, warming to the belly and the heart.

Ingredients: (serves 4)
1/2 onion – chopped
1 leek – thinly sliced
(could use 2-3 leeks and no onion). I used what I had in my kitchen.
4 large cloves garlic (peeled and chopped)
1 small Serrano pepper (remove the seeds and chop)
1-2 carrots (peeled or unpeeled and chopped)

1 Tbsp rosemary – fresh or dried.
4 cups vegetable broth

1 tsp sea salt
1 tsp black pepper
12 baby potatoes (diced – bite size). (I like the sweetness and texture of these little potatoes, but you could certainly use larger potatoes as well.)
1/2 cup red lentils

1 Tbsp olive oil

In a soup pot, heat 1 Tbsp olive oil on medium heat. Add the onion, leek, garlic, serrano pepper and carrot. Sweat until soft.
Add rosemary and stir in for a minute or so.
Add broth and bring to a boil.
Add Potatoes, Lentils, Salt and Pepper.

Reduce heat and simmer for 25 minutes.

Remove pot from heat and either use an immersion blender or take 1/2 of the soup and blend until pureed, then return the pureed portion to the your soup pot. Stir. This leaves some potato chunks still intact and produces a rich, creamy soup without the addition of any cream. Lentils provide fiber and protein adding to the heartiness of this warming soup.

Serve and enjoy.
Garnish with fresh rosemary if you choose.

I ate mine with a grilled cheese sandwich on gluten free caraway bread with raw goat cheddar cooked in coconut oil… the perfect comfort food dinner to round out a delightfully pleasant and nurturing weekend.

Dr Amy