It's easy to make your favorite soups gluten and dairy-free, even vegan! I recently cooked up this quick potato leek soup. It comes together super quickly and is just as tasty as it's dairy-filled counterpart.
Saute a few chopped leeks with some Earth Balance in the bottom of a heavy pot. Add in a few diced red potatoes, skin on, and just cover with vegetable broth. Bring to a boil, turn the heat down to medium, add in unsweetened original almond milk and a pat of earth balance. Cover and cook until potatoes are nice and tender. Salt and pepper to taste; I add a pinch of cayenne and dried parsley. Use an immersion blender to blend up some of the soup--I like leaving mine a bit lumpy with chunks of potatoes left. Relax with a soothing bowl of soup.
