Thursday, December 24, 2015

Christmas Wishes

Wishing all of my readers and friends who celebrate Christmas a very Merry Christmas! 
Blessing and Peace to the World!

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Monday, December 21, 2015

Brussels Sprouts and Caramelized Red Onions

Looking for a delicious side for your holiday dinner? Don't let the simplicity of this recipe fool you. Roasted Brussels sprouts and caramelized sweet red onions are a one step sensational recipe that is very easy to make. 

Each Christmas, I try to come up with a red and green side! Last year, I made the beautiful Christmas Slaw Salad that was colorful, crunchy, and festive. This year's recipe has red and green colors that are more subtle, but the vegetables melt in your mouth.

During November and December, it's usually easy to find fresh Brussels sprouts on the stalk ( I found them at Trader Joe's) It doesn't get much fresher than that. However, you could use fresh Brussels sprouts from a bag as well . Unfortunately, frozen won't work.

Roasted Brussels Sprouts with Red Caramelized Onion

You can prepare the ingredients up to a day in advance and then store in the refrigerator until you are ready to roast them. Plan on roasting for 25 minutes in a preheated oven. They taste AMAZING coming right out of the oven, but they are still really good at room temperature. 

My friend Laura, who is a master entertainer, always looks for recipes that can be enjoyed a room temperature to free up her time and oven space when company has arrived. This is a winner Laura!

To make this recipe even more enticing, I recently read that Brussels sprouts, and all cabbage family vegetables, provide much needed healthy Omega 3 oils. Who knew? Here is a complete list of vegan sources that offer Omega 3 ( I found this site on the Internet and have no affiliation and take no responsibility for the info in the article- just sharing a link I found)  

So there we have it ! Brussels Sprouts are vegan, naturally gluten free, delicious and healthy. This recipe is an all around winner.

3 ways to help others enjoy Brussels Sprouts

1. Never boil them- they will taste mushy and smelly

2. Roast them to bring out their best flavor- simply toss in oil, season, and place on a rimmed cookie sheet at 400 degrees for about 20-25 minutes ( depends on size of the sprouts) 

3. Saute in a skillet- Slice in half and saute raw sprouts in a skillet with other veggies, but do not overcook!

Author: Judee Algazi 
Prep Time: 5-10 minutes
Cook Time: 25 minutes

30 Brussel Sprouts  (a little more or less will work) 
1 medium red onion, sliced in half moons
1/4-1/2 cup of olive oil ( or oil of your choice) 
2 teaspoons of Trader Joe's 21 Salute ( a salt free seasoning )or try Mrs. Dash or similar

Preheat oven to 400 
Wash and cut off the coarse end of the Brussels sprouts
In a rectangular 10 x14 Pyrex baking dish toss the sprouts, sliced red onions, oil and seasoning. Bake at 400 for about 25 minutes until the sprouts are cooked. Remove and serve. 

My Notes
1. Don't skimp on the oil- it is needed for the onions to caramelize

Healthy food is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

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Monday, December 14, 2015

Spinach and Artichoke Stuffed Mushrooms

Stuffed mushrooms make a sensational, yet easy, appetizer for any holiday party. These tasty little gems are stuffed with fresh spinach and artichoke ( I used frozen artichoke), a combo that is both vegetarian and naturally gluten free. They are easy to make and take about 15 minutes prep time for about 20 mushrooms. You can make them without cooking the night before and then just saute them in a large skillet for about 5 minutes before serving.

I found bags of frozen artichokes at Trader Joe's. I simply thawed part of the bag and then chopped them up without cooking. I added some Gruyere and Swiss shredded cheese ( again a mixture in a bag from Trader Joe); Vegans could leave out the cheese. I've made these appetizers with and without cheese, and they were delicious both ways. If you want yours to be vegan, add 2 Tablespoons of vegetable broth for some extra flacor when sauteing.

Author: Judee Algazi
Prep Time: 15 minutes
Cook Time: 5-10 minutes
Makes : 20 mushrooms

1 pound of regular size white whole mushrooms ( around 20 ) 
1 cup of chopped artichoke ( Trader Joe's comes frozen in a bag) 
2 cups of fresh baby spinach, chopped 
2 Tablespoons olive oil ( or oil of your choice)
3 cloves of garlic , chopped 
optional: 1/4 cup of shredded cheese ( I used Swiss and Gruyere mixture from Trader Joe's) 

To clean your mushrooms,  wipe the mushrooms well with a damp paper towel. Rinse the mushrooms very quickly under cold water if they don't come clean enough from wiping them. 

Pop out the inner stems, chop and set aside in a bowl. Using a very small spoon, scoop out the inside of each mushroom, adding the inside scooping to the mushroom stems in the bowl. 

On a low heat, sauté the garlic in the olive oil for about 1 minute in a large skillet. Add the chopped inside scooped out mushrooms and chopped up mushroom stems, chopped artichoke, chopped fresh spinach, and saute for about 5 minutes, stirring frequently. ( optional: Add a pat of butter for extra flavor) . Turn off the heat and add the optional shredded cheese and mix it in.

Use the spinach and artichoke stuffing to stuff the raw scooped out mushrooms.
When the mushrooms are stuffed,  place the mushrooms in a skillet , spray the skillet with olive oil spray or add a few pats of butter. Saute the whole stuffed mushrooms for about 5 minutes ( do not overcook)

Make immediately by sauteing the whole stuffed mushrooms in some oil or butter in a skillet for 5 minutes. Or place the mushrooms in a Pyrex container, cover and store in the refrigerator for up to 12 hours and then saute just before serving.

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Friday, December 4, 2015

Easy Hanukkah Latke Recipe

If you are reading this on your phone, you will need to click the gray title to go to my blog to watch the video.

Tradition is eating potato latkes on Hanukkah. 

Here is an easy, tasty traditional latke recipe just in time for the holiday. 

I added a little grated carrot to the potatoes to give it a more golden color. 

Why we eat Latkes on Hanukkah

Hanukkah is a Jewish holiday also known as the Festival of Lights.

The holiday is in remembrance of the victory of the ancient Israelites against the oppression of the Syrians and the restoration of the ancient Holy Temple in Jerusalem.

The miracle of Hanukkah is that although the Israelites had only enough oil to light the Menorah (candelabra)  in the Temple for to last for one day,  the little vial of oil burned bright in the Holy Temple and lasted for eight full days.

Thus on Hanukkah, we light the Hanukkah Menorah ( also called a Hanukiya)) every night for eight nights and eat foods that are made with oil to commemorate the miracle of the oil in the Temple. We start with one candle and the shamash ( the candle to light with) and add a candle each night until we reach 8 candles plus the shamash which is always a taller candle holder,

Eastern European Jews traditionally eat potato latkes fried in oil for the holiday. 
Sephardic Jews from Middle Eastern countries and Spain eat a type fried dough or doughnuts.

Today in America, Hanukkah is often celebrated by the eating  latkes and doughnuts, singing of songs, playing "driedel", and lighting the Menorah each night. 

Since the oil in the Holy Temple in ancient Jerusalem lasted for 8 nights, we light candles ( and give gifts after we light the candles)  for 8 nights!

Children also get "gelt" ( money ) or chocolate (gelt) coins to eat.

Hanukkah falls each year according to the Jewish Calendar ( which is different on the American Calendar each year. 

Hanukkah Song
Here is a traditional Hanukkah song that I found on You Tube. It's fun and whimsical. Press the arrow to listen to the festive traditional song. You cannot open it from your phone- must click over to my actual url blog page at 

Hanukkah Recipe: Latkes
There are as many Hanukkah recipes for latkes as there are cooks. Their is no steadfast recipe.
My favorite recipe is baked not fried but I am sharing my cousin Harriet's latkes are fried, traditional and easy! I'm sharing her recipe plus some links for my other " less traditional" variety of latkes.

My Cousin Harriet's Traditional Hanukkah Latkes 
My cousin Harriet is an amazing cook who makes all of the traditional Jewish holiday foods. 

This is her blender latke recipe.
Prep Time: 10 minutes
Cook Time : 5 minutes for each batch of 4
Materials Needed: Blender and skillet

6-7 white all purpose potatoes, peeled and quartered
1 large onion, peeled and quartered
1 large egg
1/2 cup of breadcrumbs (gluten free)
salt and pepper to taste
optional: 1/4 teaspoon of garlic powder
1/4 cup of oil

Using a blender, add the egg, onion, and a half of the potatoes. Begin blending and add remainder of potato, breadcrumbs, and seasoning to form the batter. Heat oil in a large skillet. Drop tablespoon mounds of batter into the skillet and fry until crispy. Serve topped with applesauce or sour cream!

Here is my recipe for baked latkes

Recipe for Hanukkah Recipe: Easy Doughnuts ( Baked and gluten free) 

I know it's the tradition to fry, but these are so much healthier and they do contain oil!

Author: Judee Algazi of Gluten Free A-Z Blog
Prep Time: 5-8 minutes
Bake Time: 20 minutes
Makes: 12 doughnuts

2 cups of almond flour ( Trader Joe's or health food store)
1/4 cup of coconut flour ( Trader Joe's or health food store)
1/4 teaspoon baking powder ( aluminum free)
1/8 teaspoon of sea salt
1/2 cup of milk ( coconut milk, almond milk, or regular milk)
1/4 cup olive oil
1/2 ripe banana, mashed
1 teaspoon vanilla extract
3 eggs, beaten
optional: chocolate chips or chocolate frosting ( Quick recipe below)

Preheat oven to 350 degrees.
Combine the almond flour, coconut flour, baking powder and sea salt in a medium sized bowl and set aside. Mix the eggs, milk, banana together and then add to the wet ingredients. Mix with a spoon until blended. Pour batter into a 12 doughnut pan ( or 2 six doughnut pans)  and bake for 20 minutes. Allow to cool, remove from pan and drip chocolate icing on top. Sprinkle with coconut if desired for a festive look.

Quick Chocolate frosting
1/2 cup coconut oil
1/2 cup chocolate chips ( I used dairy free)

Heat the coconut oil and chocolate chips in a saucepan on a low flame. Stir frequently until they melt together ( 1- 2 minutes) . Remove from heat and frost the donuts if desired. It takes about 4 hours for this icing to really dry. Eat immediately or wait 4 hours and then store.

Tips and Notes: Where to buy a doughnut pan
I bought my donut pan in AC Moore or you can easily purchase online:
Wilton Nonstick 6-Cavity Donut Pan 

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Tuesday, December 1, 2015

Eggnog Baked Doughnuts ( Gluten Free )

chocolate glazed gluten free doughnuts

Doughnuts made with eggnog?  Perfect for Christmas morning AND Yes, they are fabulous and very easy to make.

Do you like eggnog? You will LOVE these healthy baked doughnuts ( I used So Delicious brand non dairy eggnog that is on the shelves for the holiday season ) but use any eggnog you like.

baked gluten free doughnuts

If you want to use the vegan Nog, it comes in a carton and is located on the shelf, not the refrigerator case.

Delicious brand vegan eggnog

eggnog doughnuts and a glass of eggnog ( DF and GF)
Eggnog doughnuts with chocolate chips added and a glass of eggnog 

a stack of gluten free eggnog doughnuts

I recently bought a doughnut baking pan which makes baking doughnuts so easy. All I did is fill the batter in the pan, popped it in the oven, and they came out as beautiful doughnuts. My grandkids went gaga over them so I know they are good!
baking pan for doughnuts
I bought my doughnut pan at AC Moore  or you can purchase online at
Wilton Nonstick 6-Cavity Donut Pan 
The batter in the doughnut baking pan

Let's get one thing straight- These are not that sweet donuts!!
And they taste best once they are completely cooled. 
You will probably want an icing.

1-2-3 and you have doughnuts!!!! Personally it was my first attempt at baking doughnuts using a  pan, and I couldn't believe how easy it was!

Author: Judee Algazi
Inspired by a recipe on: Grass Fed Girl
Prep Time: 5-8 minutes
Bake Time: 20 minutes
Makes: 6 doughnuts

1 cup of almond flour ( ground almonds) Trader Joe's sells bags of it
1/4 cup of coconut flour
pinch of sea salt
1/2 cup of eggnog ( I used a vegan eggnog by Delicious Coconut Brand )
1/4 cup of olive oil or coconut oil
3 eggs, beaten
1/4 cup maple syrup
optional: chocolate chips if you are not going to ice the donuts ( ok , add chocolate chips even it you are going to ice the doughnuts)

Preheat oven to 350 degrees.
Mix the dry ingredients ( almond flour, baking powder, and sea salt) and set aside
In another bowl, mix the wet ingredients together and add to the dry. Mix well with a spoon.
Spoon into the doughnut pan. Bake for 20 minutes

Very Easy 5 minute Chocolate Icing

Chocolate Icing #1:
1/2 cup coconut oil
1/2 cup chocolate chips ( I used dairy free)

Using a saucepan and a low flame, melt the chocolate chips and coconut oil together stirring frequently ( about 3  minutes) Remove from heat.  Spoon over donuts. This makes a smooth shiny icing. Set aside to dry for about 1 hour ( or icing will be sticky)

Chocolate Icing # 2:
1/2 cup coconut oil
1/2 cup coconut sugar crystals
1/4 cup cocoa

Directions Icing #2:
Using a saucepan and a low flame melt coconut oil, coconut sugar crystals ( Trader Joe or Health food store) in a pan stirring frequently for about 2 minutes. Stir in cocoa and shut off heat. Use immediately. This makes a grittier consistency but very tasty.

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photo of woman
  Wilton Nonstick 6-Cavity Donut Pan
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Thursday, November 26, 2015

Homemade Cranberry Sauce in 25 minutes

This is a perfect cranberry sauce for Thanksgiving or Christmas. It is a mixture of tart cranberries, sweet apple, walnuts and tangy citrus. Fresh cranberries cook very quickly ( under 15 minutes), so it is easy to make this delicious seasonal sauce. It is a quick recipe that tastes exceptional and needs only about 5-10 minutes of prep and 15 minutes to cook. Can be and should be made in the day before which frees you up Thanksgiving day.

Fresh Cranberries are tart. Many recipes call for a significant amount of white sugar to overpower the tart cranberries. This recipe has no added sugar and uses fruit and honey to sweeten up the recipe.

fresh red cranberries

The final product is a rich warm red color that looks very inviting and tastes delicious. In addition , i added some chopped walnuts for some little bit of crunch and to take away from the sweetness.

Judee Algazi from Gluten Free A-Z Blog
Prep Time: 5-10 minutes
Cook Time: 15 minutes

1 12 ounce bag of organic cranberries
2 cups of organic apple, chopped
1/4 cup of water
Juice of 3 (med-large) organic oranges
1/2 cup honey ( I always use raw local honey)
Zest from 1 organic orange
1 teaspoon of cinnamon
1/2 cup chopped walnuts added at the end

Place everything except the honey in a medium saucepan. Bring to a boil and simmer stirring frequently until mixture thickens ( about 12-15 minutes) . Remove from the stove, allow to cool slightly and then mix in the honey.
Pour into a serving bowl, chill overnight. Serve cold or at room temperature

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Saturday, November 14, 2015

Healthy Vegan Thanksgiving Sides

A collage of Thanksgiving vegan Recipe Sides at
Look through my stellar collection of plant-based recipes made from sweet potatoes, string beans , potatoes, stuffing, roasted vegetables, pumpkin pie, cranberry sauce, and soup to add lots of plant-based healthy sides to your meal. 

Vegan, vegetarian, or just looking for more plant based ideas? 
You are in the right place.

( gluten free, vegetarian, and vegan )

Monday, November 9, 2015

Quick and Easy Chinese Cabbage Soup

Think that you are too busy or too tired to make healthy homemade soup for your family? This Chinese Cabbage Soup can be made in a Jiffy.

I love making and eating homemade soup because it isn't overly salty, full of chemicals, or high in fat like packaged or canned soup  or soup from restaurants. Not only is homemade soup delicious, nourishing, and healthy, it can made relatively quickly. This flavorful Chinese Cabbage soup took only 10 minutes preparation and around 20-25 minutes to cook.

Why not try it? Cooking a pot of homemade soup warms your house, your belly, and the soothing aroma greets each person as he/she enters your home.

 I used Napa cabbage for this recipe, a soft flavorful cabbage that cooks up quickly and  cuts as easily as a head of lettuce. It's almost always available in regular supermarkets and Asian markets.
Combined with onions, carrots, fresh ginger and fresh garlic, this cabbage makes a wonderful Chinese style soothing light vegetable soup that is sure to please.

Garlic and ginger are powerful immune builders

Author: Judee Algazi from Gluten Free A-Z Blog
Prep: 10 minutes
Cook Time: 20 minutes
Makes: 4-6 cups

5  cups of Napa cabbage, chopped
2 cloves of garlic, chopped
1 cup of chopped onion
2 cups of sliced carrot
1/4 cup of olive oil
1 small finger of chopped fresh ginger
Cracked pepper to taste
3 cups of boiling water
5 cups vegetable broth

Saute the onions and garlic in the oil in a soup pot for about 4 minutes ( stirring). Add the cabbage, carrot, and fresh ginger, toss and continue to saute and stir. After about 5 minutes add the water and vegetable broth, Cook for about 20 minutes about carrots are soft.

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Saturday, November 7, 2015

Vegan Cuban Black Bean Soup-Hot, Spicy and Smoky

This easy recipe is as authentic as it gets for Cuban Black Bean Soup without the meat! As I say,
" no meat- no problem"

Smoked Paprika adds smoked flavor

The flavors are Cuban, but the soup is vegan.
I added smoked paprika to the recipe to give it what otherwise would be the" smoked ham hock" taste. But that's optional- you decide whether to add the smoked paprika or not.
The soup will taste great either way-

Healthy Soup Recipes for Busy People
Do you like to cook healthy recipes but be in and out of the kitchen quickly? 
This recipe can be assembled in 10 minutes, and you can do other things while the soup is cooking.  Black Beans and the other simple vegetables in the recipe make for a healthy high fiber meal.

There is definitely a reason that black beans are so widely used and so popular in Latin countries.
Satisfying and filling, this soup is perfect for a cold winter day ( or a chilly fall night).

How to cook your own dry Black Beans

If you want to avoid using cans ( because of BPA and other chemicals in the lining) , then it is important to buy dry beans ( sold in bags in the supermarket) and cook your own. You will need to soak the dry beans overnight, rinse them, and then cook them according to the instruction of the package the next day. Here is how:
  • Wash the beans according to directions on the bag
  • Place the beans in a large bowl and cover with water
  • Soak the covered beans over night
  • Rinse off the water in the morning 
  • Place beans in a large pot and boil for about 1 and half hours until beans are soft
  • When beans feel soft, remove from heat, drain, and use in recipes that call for cooked beans

Fastest Method Use Canned Beans If You Are In A Rush

 If you are in a rush, and want to eliminate the soaking and cooking step for the beans,  you could use organic canned black beans! Some organic brands do not contain BPA in the lining.  If you do use canned , this recipe becomes a really quick and easy soup and surprisingly whether you cook your own or use the canned,  either way, the soup tastes just as good!

Vegan Cuban Black Bean Soup 

Author: Judee Algazi of Gluten Free A-Z Blog
Prep Time:  10 minutes if using canned beans or previously cooked beans
Cook Time:  1 hour

7 cups of cooked black beans ( make your own or use 2 large cans of organic canned beans)
1 cup of chopped red or yellow bell pepper
1 cup of chopped onion
4 cloves of fresh garlic , chopped
2 Tablespoons of olive oil
Cracked black pepper to taste
3 cups of water
6 cups of vegetable broth
1 jalepeno, seeded and chopped
 1 teaspoon smoked paprika ( I got mine at Trader Joe's ) or more to taste
 1 teaspoon chili powder
1 teaspoon of ground cumin
Add cooked rice to each bowl.
1/2 cup of diced red onion and red pepper for garnish


In a large soup pot slowly saute the onions, garlic, and red pepper in the olive oil.
Add the cooked beans, jalepeno, seasoning , water and vegetable broth. Bring to a boil and reduce to medium and cook for about an hour ( 1/2 hour covered;1/2 hour uncovered) , stirring occasionally. The beans will soften up into the soup.
If the liquid begins to cook down and the soup thickens too much, add an additional 1 cup of water and 1 cup vegetable broth. Season with with additional black pepper and smoked paprika to taste.
For a thicker soup- use an immersion blender to blend it partially.  Garnish with chopped red onion and chopped red pepper.

These will cook down and almost disintegrate in the soup and the red pepper
flavor will be very mild ( I only had a green pepper) 

What are the Heath Benefits of Black Beans ?

  • Packed with antioxidants.The darker a bean, the greater its antioxidant value, making black beans antioxidant superstars even surpassing the antioxidants in oranges! Studies report that  antioxidants help boost our immune systems to help protect against cancer, degenerative disease, and general health.
  • Loaded with fiber. In addition, black beans are loaded with fiber which helps rid toxins from building up in your system by keeping your elimination regular. 
  • Does it Fight Heart disease ? Just one of many available studies was an impressive 19 year study that followed 10,000 persons ( Archives of Internal Medicine). The study found that high fiber foods like black beans, helps prevent heart disease. Eating at least 21 grams of fiber rich foods a day brought down the risk for heart disease by at least 15 %. A cup of black beans provides about 12 grams of heat healthy fiber.
  • Stabilizes Blood sugar  Fiber also helps you maintain healthier glucose metabolism, so the high fiber content of black beans can help maintain healthy blood sugar levels.
  • Provides lots of Minerals. Black beans are a good source of minerals including iron, magnesium, and folates. If you have Celiac, check with your doctor, you may may be low in minerals due to years of poor absorption. ( especially iron)
  • Low in calories and fat- black beans are filling, satisfying and taste great, yet they are low in calories and low in fat. On Weight Watchers, they are  one of the suggested filling foods.

My Notes:
  • For an interesting kick, add 1/3 of a cup of vinegar ( white or apple cider) to the soup during the last 15 minutes of cooking.  
  • I add 1/4 cup of cooked white or brown rice to each bowl before eating
  • I sometimes top each bowl with plain Greek Yogurt or sour cream 
  • Chopped red onion and raw chopped green or red peppers is also a good garnish 
  • Freeze leftover soup for another meal ( freezes well) 
  • If cooking your own black beans, make them the day before
  • Make your rice while the soup cooks or the day before

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Sunday, November 1, 2015

Cauliflower Rice Snow Patties-

Low Carb, easy, delicious and nutritious describe these real food cauliflower snow patties that are baked in the oven, not fried. They are my new low carb Hanukkah latke! I need to watch my carbs and this is the perfect solution for me,

Saturday, October 31, 2015

Creamy Potato Leek Soup: Warm and Soothing

Here is a recipe for a quick and easy homemade soup! 
Creamy Potato Leek is an all time healthy favorite. I use organic red potatoes, organic onions and organic leeks in this filling, satisfying, and soothing soup. It's a perfect choice for chilly nights. Serve it with a salad or an entree.

Easy potato leek soup

Would I make this soup for Thanksgiving? 
Why not? It's delicious, gluten free and vegan- 
If you are having guests, chances are that someone has special eating needs and can't eat this or that. This soup meets most allergy needs. ( GF, DF, Nut Free, egg free, vegan). It is a good standby,

I used a combination of leeks and onions in this recipe. Leeks add a rich flavor to the soup and make it taste extra special. However, leeks can also be pricy. So, if you want to cut down on the price ( and don't mind sacrificing a little of the flavor ) , you can just use an additional large onion to the recipe and skip the leek! If you are not ready to make it today- don't forget to pin it for later!

My recipes require very little prep

The recipe is easy to make and the prep is fast, calling for only a few main ingredients. I love recipes that make my life easier while at the same time providing healthy nutrients!  The onions, garlic, and leeks provide protective immune building antioxidants.A generous batch of this recipe usually allows for some leftovers to be frozen for another meal.

Additional Time Savers
  • Frozen leeks will work fine 
  • Frozen garlic cubes work fine ( I get mine in Freezer at Trader Joe's- Dorot Brand)
  • This soup freezes well, so you can freeze some for another meal.

Why I don't usually make this soup

I'm going to admit, I don't usually make this soup. I don't usually buy potatoes because I personally don't do well eating too many carbs in my diet.  I usually only buy potatoes when I'm cooking for company. However, my CSA grows beautiful organic red potatoes of which I am entitled to my share,  and I don't want to refuse them!

Instead, I surprised my husband with two delicious recipes to enjoy the wonderful potatoes. First, I prepared this delicious soup. Second, I made him really easy homemade potato chips ( Recipe in a few days)! Needless to say he was in heaven ( as he has no difficulty eating carbs and his weight) and he enjoyed every bite !

This vegan soup has no cream, but it is creamy

Just for the record, this is not a creamed soup although it is creamy. There is no added milk or cream. The creaminess comes from the potatoes as they begin to disintegrate while cooking. Finally, the immersion blender can be used to make it as creamy as you like. We like ours a little chunky, so I just use the immersion blender very quickly. If you truly love a milk based soup , you can swirl cream or a non dairy milk of your choice to the bowl before serving. As always all the ingredients in my recipes meet gluten free standards!

Author: Judee Algazi
Prep Time: 10-12 minutes
Cook Time: 30 minutes


6 large organic red potatoes, scrubbed and chopped into bite size pieces ( no need to peel)
1 large leek, cleaned chopped (white part only)
1 cup chopped onion
1 and 1/2 cups chopped celery
1 single clove garlic, chopped
5 cups water
5 cups vegetable broth
Cracked pepper to taste
** do not add salt as the vegetable broth is usually somewhat salty
2 shakes of 21 Salute  - (a salt free herbal mix I get a Trader Joe's - Mrs. Dash is similar)
1/4 cup of olive oil or olive oil spray


Add onion, garlic, leek, potatoes and 1/4 cup of soup broth to a soup pan and sauté, stirring frequently for about 5 minutes tossing the vegetables to prevent burning. Add the water, the remainder of the broth, and the seasonings. Bring to a boil and then turn the heat down to a medium simmer. Cook uncovered for about 25 minutes until vegetables are tender and potatoes begin to fall apart. Use an immersion blender to blend to desired consistency. I like to leave mine a little chunky.

chopped leeks
I use only the white part for the soup.
The tender part of the green leaves (not the tough part) can be
saved and chopped into a salad
chopped leeks

chunky potato soup in a pot

potato leek soup
I garnished the soup with some 
uncooked chopped kale for a nice color contrast!


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