On a cold snowy winter night, there’s nothing quite as satisfying as a mug of hot soup and cornbread muffins fresh from the oven. The soup is dairy free and if you want to make the cornbread muffins (bonus recipe below) without butter, you can easily substitute coconut oil.
Ingredients:
2 T extra-virgin olive oil
2 leeks, white and green parts washed and sliced into thin rounds
1 onion, diced
2 t crushed garlic
1 t sea salt
1 t fresh ground pepper
1 t dried thyme
0.25 t dried chili flakes (omit if you don’t like spicy food)
4-6 potatoes, peeled and diced
4 cups vegetable stock
1 can coconut milk
Instructions:
- Heat oil in a large pot over medium heat.
- Add leeks, onion, and salt and saute for about 5 minutes until onion is transluscent.
- Add garlic and spices. Saute for another 1-2 minutes.
- Add the potatoes and vegetable stock, bring to a boil, lower heat and simmer for 20 minutes.
- Blend half the soup in a blender or with a hand-held immersion blender. Add can of coconut milk and stir. Serve hot.
Cornbread Muffin Recipe
Ingredients:
2 ¼ cups coarse ground yellow cornmeal
⅓ cup honey
1 ½ t salt
2 cups coconut milk or enriched rice milk
2 T butter or coconut oil
1 t baking soda
1 T cold water
90 ml liquid Just Egg
Instructions:
- Preheat the oven to 400 degrees. Grease one muffin tin with spray pam, butter, or coconut oil.
- In a medium pot, combine over low heat the cornmeal, honey, salt, rice milk, and butter (or coconut oil). Cook for about 10 minutes, then set aside to cool slightly.
- Dissolve baking soda in cold water, add just eggs and whisk with a fork (will have a pinkish hue).
- Pour baking soda and egg mixture into cornmeal mixture and stir till combined.
- Scoop batter into muffin tin and bake for 16 minutes. Insert knife or toothpick. When it comes out clean and muffins are lightly browned, they are done. Serve hot.
Plum Hill 