What’s your biggest challenge when cooking for one?
Mustering up the motivation is the biggest hurdle for me. I usually find a meditative groove once I start cooking. But the thought of having to clean up afterward creates friction.
Easing my way back into the kitchen after a hiatus usually starts with plant-based vegetable stock. And then, I can quickly make flavorful soups like this apple-leek soup in about 30 minutes.
Best part? Cleaning up is a snap!
While technically, you can make one serving. I like to make at least two servings. I can keep the extra soup in my freezer for the next week. Or, have a quick lunch the next day.
Are you ready for dinner in about 30 minutes? Let’s go.
In this Recipe
Make Ahead-of-Time
The first thing you’ll want to have available is a flavorful vegetable stock. Get the recipe for an earthy plant-based stock.
Next, if walnut milk isn’t available at your grocery store, you can buy it online, or it’s really easy to make your own if you have a high-speed blender.
To make the walnut milk, soak 1 cup of walnuts overnight. Strain and rinse the walnuts. Then blend with 1/4 tsp salt, 2 tsp maple syrup, and 2 cups water.
Pour the milk into a nut bag over a large measuring cup. Squeeze out as much milk as you can and refrigerate in a jar with a tight-fitting lid until needed.
Specialty Ingredients
If you live in a city, you may be able to find ready-made walnut milk in an organic grocery store, or from local grocery delivery. Otherwise, stock up on walnuts and make your own plant-based milk.
Apple-Leek Soup with Walnut Milk
Ingredients
- 3/4 cups (183g) walnut milk
- 1 pinch sea salt
- 2 (150g) leeks, white & light green part only, finely chopped
- 1 (85g) medium honeycrisp apple, peeled, cored, & diced
- 2 (340g) medium yellow potatoes, peeled & diced
- 2 1/2 cups (320g) earthy vegetable stock
- 1 herb sachet: 3 thyme sprigs, 1 bay leaf, 1 tsp peppercorn, 1 garlic clove—peeled
Garnish
- 1 garlic clove minced
- ¼ cup roasted almonds chopped
- 2 tsp lemon juice
- 1 tsp olive oil
- 1 sprig thyme
- 2 tbsp dried cranberries
Instructions
- In a large saucepan on medium-low, sweat leeks with a pinch of salt until translucent—about 3-5 minutes.
- Add potatoes with half of the apple, and a pinch of salt to leeks. Cook for about 5 minutes, stirring occasionally.
- Add stock and herb.. Bring to boil.
- Reduce heat to low and simmer until potatoes are fork-tender—about 30-45 minutes.
- Prepare the garnish: toss garlic, roasted nuts, lemon juice, olive oil, remainder of apple, thume, and cranberries in a small bowl and set aside.
- Remove sachet from the soup and blend about 1-2 minutes with walnut milk until smooth.
- Optionally, pour some or all of the soup through a mesh strainer. Ladle into bowl, garnish and enjoy!
TIPS
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