Accompanied story, “Vegan lifestyle,” published 4-3-2014
1/4 cup olive oil
1 large yellow onion, chopped
2 leeks, white and pale-green parts only, rinsed and coarsely chopped
4 cloves garlic, smashed
1 stalk celery, cut into chunks
4 cups vegetable stock
5 potatoes, peeled and cubed
1 cup vegetable stock
1 1/4 cup sliced baby carrots
3 tablespoons chopped green onion
3/4 cup almond milk or homemade vegan heavy cream
Salt and ground black pepper to taste
Heat olive oil in a large stockpot over medium heat; cook the onion, leeks, garlic and celery in the oil until tender, about 10 minutes.
Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, then reduce heat to medium-low and cook the mixture at a simmer 20 minutes.
Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
Stir the green onion and almond cream through the puree; continue cooking another 5 minutes. Season with salt and pepper.
