A flavorful and incredibly creamy yet entirely vegan roasted cauliflower soup, called crème du Barry in French, with a texture similar to that of a thin potato purée.
This simple combination of potatoes and leeks makes a deliciously creamy, chilled soup.
Making stock is a great way to use up veggies, but if you're not planning to make soup right away, it can cause storage issues. Solution? Make concentrated stock and freeze into bouillon cubes.
Breakfast favorite home fries are even tastier when dressed up with leeks and red peppers.
Earthy celeriac is livened up by oniony leeks to make a wonderful fall gratin.
Roasting is one of the easiest ways to get tons of flavor out of just a few ingredients.
Roasting vegetables brings out all kinds of flavor and depth. There's no set recipe - just toss a few of your favorite veggies with oil and salt and roast!
Vegetable soup is one of those things that don't really need a recipe - you can customize the ingredients to your heart's content. This recipe is really just a set of guidelines to give you some ideas about what to include.
Leeks are a wonderful vegetable, but they require a fair amount of preparation before they can be used. Here are some tips on cleaning and preparing leeks.
Rich, cold, and a lovely shade of orange, carrot vichyssoise swirled with a balsamic reduction will impress your friends and delight your tastebuds - only you will know how simple it is to prepare.