This past Sunday I found myself patronizing Ameile’s French Bakery in Atlanta (you can find the post here) with my accountability boos. While there I shamelessly devoured the savory Spinach, Leek and Asparagus soup which by the way is to die for. In fact I admired it so much, the next day I surfed the internet and Pinterest on a quest to find the recipe. To my avail Tonesha (one of my accountability boos) beat me to the table and was able to find a nondairy recipe that we both would try.
Aww snap did I just say nondairy? Yep! Since we’re both on a healthier living, healthier eating commitment we are always searching for alternatives to the not so healthy ingredients in dishes that we want to try. This being one of them. The base in the recipe at Ameile’s was cream based so we actually grabbed the recipe that we found Pinterest by Leelalicious which used a broth instead of heavy cream.
Tonight I gave the recipe a try with my own spin to it and Viola we have a winner!
Wondering what’s inside? Cool, here are the ingredients:
I substituted Kale for Spinach used small gold potatoes then added mushrooms, shallots and spanish paprika.
So here’s the full recipe with my subbies:
- 3 tablespoons olive oil
- 1 leek stalks sliced thinly
- 3 garlic cloves, minced
- 1 shallot sliced thinly
- 1 cup frozen corn
- 10 small gold potatoes, peeled and cut
- 1/2 bag of crinkle frozen carrots
- 1 1/2 cup of baby portobello mushrooms sliced
- 4 cups organice vegetable broth
- fresh oregano
- black pepper
- cayenne pepper
- spanish paprika
- kosher salt