"One of my favorite food memories is making Vichyssoise with my Grammy for New Year's Eve. She made this traditional French potato and leek soup with all the rich goodness of cream. For the Dr. Yum website, we created a vegan version of this soup by adding cauliflower and using coconut milk for that rich, creamy feel. I hope this will be a favorite for your family." - Wendy Cannon, a cooking instructor at the Dr. Yum Project Kitchen
leeks, thinly sliced
(white and light green part only)
In large bowl of water, soak sliced leeks to remove dirt. Drain leeks and lightly dry on a clean towel. In a large pot over medium heat, heat oil. Add leeks and onion to saute until softened, then add garlic and saute until fragrant. Add potatoes, cauliflower, salt, thyme, rosemary, and coriander and stir to combine. Add vegetable broth, bay leaf, and pepper. Increase heat to bring the mixture to a simmer. Reduce heat to low and cook for about 15 minutes, until potatoes are fork tender. Remove pot from heat and discard bay leaves. Stir in coconut milk and optional lemon juice. Using an immersion blender, blend until smooth and creamy. If needed, a regular blender can be used to blend the soup in small batches. Serve with fresh ground pepper and optional chopped green onions and grated cheese.
Soups are a great way to introduce many flavors to a baby at once and it's easy to get to that "just right" consistency by blending. This soup is already pretty smooth but for a brand new eater you can blend a portion even smoother. If you have concerns about introduction of any of the ingredients, talk to your pediatrician.