Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-op - Red Chili Peppers Medium Roasted Ground Certified Organic Description
Use the kick of chili pepper (with or without an added array of complimentary spices) to create lively Mexican or Tex-Mex fare. Or experiment with each variety (and in unexpected places) to keep everyone on their toes.
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Creamy Potato-Leek Soup
[vc_row][vc_column][vc_column_text]Craving a creamy, soul-satisfying soup that's bursting with flavor? This vegetarian potato-leek soup with a touch of coconut milk is here to tantalize your taste buds. The addition of coconut milk lends a slight touch of the tropics to this classic recipe, while still keeping it light and creamy. Sautéed garlic and a hint of cumin add depth of flavor, and the spring leeks bring a sweet, oniony touch. Garnish with fresh microgreens or crunchy croutons for a lip-smackingly satisfying meal.
Creamy Potato-Leek Soup
- 2 Tbsp. organic salted butter (ghee or vegan butter)
- 2 cloves garlic (chopped)
- 4 cups chopped leek
- 4 cups organic gold potatoes (peeled, small cubes)
- 3 cups vegetable broth
- 1 tsp. cumin
- 1 cup water
- Redmond Real Salt Sea Salt (to taste)
- Black pepper (to taste)
- 1/2 cup full fat organic coconut milk
For garnish
- Microgreens
- Red chile powder (aji molido, or diced red pepper)
- In large soup pot over medium heat, melt butter. Add garlic and sauté several minutes. Add leeks and cook, stirring regularly, about 8-10 minutes, until soft and fragrant.
- Add potatoes, vegetable broth, water, cumin, salt and pepper. Bring pot to boil several minutes. Cover, turn heat to low and simmer 25 minutes, or until potatoes are soft enough to blend in blender.
- To blender, add soup and coconut milk. Blend until smooth. Taste and adjust seasoning.
- To serve, garnish with microgreens and chile powder or diced red pepper if spiciness is desired.
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