And if it's not fall where you live, then forget I said anything.
:)
This soup is truly delicious, and my favorite part—it makes just enough for two plus another serving so someone gets a great lunch the next day. Hide it in the back of the refrigerator if you have a dispute with your partner over it. Just a little life hack for you. ;)
1 leek (Once cut, I had about 4.5 oz to mine, but this can vary.)
10 baby carrots* (2 oz.)
1 celery stalk (1 oz.)
1 large russet potato (Mine was 1 pound after peeling. The size can vary some, but get a larger sized one if you can.)
2 cloves of garlic
1 bay leaf
2 teaspoons olive oil
1/4 teaspoon cumin
salt and pepper
3 cups water
1 can (15.8 oz.) white beans (I used great northern.)
1 tablespoon chopped dill
1 handful (about half an ounce) kale, optional
*You can certainly use regular (full) sized carrots. I just always buy baby carrots since we are more likely to snack on them if I buy this size. I've provided the weight so you can easily change this out if you have or prefer to buy regular sized carrots—doesn't matter. :)
Remove the top (green leafy part) and bottom roots of the leek and slice thin. Also chop up the carrots, celery, and peel and cube the potato. In a large pot over medium/high heat, add the olive oil and those vegetables. Season with the cumin and some salt and pepper. Don't go crazy with the salt at this stage as we will add more later when we can taste the soup. (So we can add just enough without making it too salty—I've made this mistake too many times to count. Ha!) Cook until the leeks are very soft and the potatoes are just beginning to soften, about 6-8 minutes.
Working in batches, use a good blender to puree the soup, or you can use an immersion blender.
Credits // Author and Photography: Emma Chapman.