Gamja Guk (Potato & Leek Soup) recipe by @thekoreanvegan
Recipe Rating: 💚 7/10
Taste: ⭐️⭐️⭐️ 3/5 (so good!)
Ease: ⭐️⭐️ 2/2 (so easy!)
Healthy: ⭐️⭐️ 2/2 (simply nutritious)
Accessibility: 0/1 (buy the book!)
Soup season is upon us, and what better time to widen your repertoire than with a new version of potato & leek soup! This simple bowl of comfort is something that can be whipped up in a jiffy, with just a wee bit of chopping, a quick sauté, and then just letting that baby simmer. In under 30 minutes, you are ready to cuddle up to this light and nourishing bowl. Serve it with a slice of rustic loaf, sourdough toast, or (soy) milk bread for maximum coziness and deliciousness.
Similar to it's European counterpart, Gamja Guk is made with Yukon Gold potatoes, leek, garlic, and shallot, but this has the extra touch of zucchini and a bit of sesame oil. I used a mandoline to julienne my veggies. Next time I will do the potato by hand because I think I would have preferred them to be just a touch wider.
Knowing our children, a blended version was best for them. They will enjoy almost any kind of soup, as long as it is in a creamy form. It might not be the way it was intended, but it was still so yummy and it gets all those nourishing foods in their little growing bodies.
If you give this recipe a try, I'd love to hear about it in the comments below or in my DMs!
Happy Soup Season! xo
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