Potato Leek Soup with Ashwagandha

Soup’s on! Made with clean, wholesome ingredients, this easy potato leek soup is rich and creamy without the cream, allowing pure, rustic flavors to truly shine. Incorporating our ORGANIC INDIA Ashwagandha further enhances this cozy belly warmer’s robust bioactive profile, adding extra goodness to tasty comfort.  

A revered herb in Ayurvedic practice, adaptogen Ashwagandha is increasingly recognized for its abilities to aid the body’s healthy stress responses. Considered a Rasayana, or rejuvenating herb, Ashwagandha has been used for centuries for a wide range of other benefits as well. While best known for its calming effect and for promoting feelings of wellbeing, research additionally suggests Ashwagandha may help improve cognitive function, enhance energy levels, and support sleep quality. 

Adding cauliflower lends an extra light creaminess to this cozy potato-leek blend. Puree in a blender to the ultimate smooth texture, or use an immersion blender and keep some chunkiness. Hearty but not heavy, this soup goes great as is with a side or crusty bread or topped with croutons, but welcomes other addends, too. We like stirring in corn, sprinkling with tempeh bacon crumbles and herbs, or topping with toasted chickpeas. However you choose to serve it, this dish is soup-er satisfying.

Vegan Potato Leek Soup with Ashwagandha

Serves 4- 6

Ingredients

• Water for sauteing 
• 3 medium leeks, sliced (white and light green parts)
• 3 cloves garlic, minced
• 1 ½ pounds gold potatoes (about 5 large), cubed (no need to peel)
• 2 Cups cauliflower florets
• 4 Cups low-sodium vegetable broth
• 1 Teaspoon dried thyme
• 1 bay leaf
• 1 Tablespoon ORGANIC INDIA Ashwagandha
• Sea salt and black pepper to taste
• Optional for serving: sliced scallions, tempeh bacon crumbles, chopped parsley, toasted chickpeas, turmeric croutons

Method

1. Coat a stock pot with a light thin layer of water. Add leeks and cook over medium heat, approximately 5 minutes.  Add the garlic and cook a further 3 minutes, stirring often and adding water as needed. 
2. Add potatoes, cauliflower florets, broth, thyme, and bay leaf. Bring to a low boil, then reduce heat, cover, and simmer on low until the vegetables are tender, about 20 minutes. 
3. Remove the bay leaf and add the ORGANIC INDIA Ashwagandha. Puree the soup using an immersion blender, or blend in batches in a blender until reaching desired consistency (we like to leave a little chunkiness). Season to taste with sea salt and pepper. Serve garnished as desired.

Love this heartwarming soup? Match it up with these Easy Homemade Turmeric Croutons for a satisfying crunch factor. Here’s another soup to add to your rotation this season: Carrot Sweet Potato Soup.