Whenever I make Leeks with Vinaigrette I like to use the leftover green tops for soup. Leeks go great with cabbage and potatoes. Red cabbage is especially flavorful in this soup.
1 red cabbage, shredded
1 onion, diced
4 leek tops, just the green tops not used in the Leeks with Vinaigrette recipe, diced
4 organic potatoes, rinsed and cut in small cubes.
1 teaspoon turmeric
1 teaspoon caraway seeds
1/2 teaspoon pepper
8 cups water
Tofu Sour Cream
2 Tablespoons chives, finely chopped
Put about 2 cups of water in a large soup pot. Turn heat to medium high. Add the cabbage, leeks and onions and cook until tender, stirring occasionally. Add the turmeric, caraway seeds, pepper, potatoes and remaining water. Cook, covered, stirring occasionally until potatoes are soft, about 30 minutes. Serve hot with a dollop of tofu sour cream and chives.