Monday, January 16, 2012

A Souper Daniel Fast Recipe

Today I have an awesome "Daniel Fast approved" recipe to share with you.  I am referencing the Martha Fry blog* where she had posted a recipe for potato soup.  Her recipe is the foundation for mine.  While I did follow hers very closely, I did add a few of my own touches.

Whether you are searching for a recipe for your Daniel Fast or are simply seeking a flavorful soup recipe, you must try this.  It is fabulous! 


In a soup pot, saute 1 medium onion {chopped} and 3 leeks {sliced} in 1/4 cup plus 2 tbsp of olive oil.

Let the onions and leeks saute for a few minutes and then cover it and let this cook for about 20 minutes.

While the onions and leeks are simmering, chop up 3 or 4 potatoes, a couple carrots, and a celery stalk.
{note: Martha Fry's recipe did not call for carrots or celery}

Once the 20 minutes has passed, add the potatoes, carrots and celery into the pot along with the onions and leeks.  Using a garlic press, mash 2 cloves of fresh garlic and add to the mixture.  {note: Martha Fry's recipe did not call for garlic}

Stir together, cover, and let this cook for 15 minutes.

Add 1 box of vegetable broth, 1 tsp salt and 1/4 tsp pepper. Stir well and let this come to a boil.  Reduce heat and let simmer.  {note: Martha's recipe says to let the soup simmer for 1-2 hours.  I let it simmer for about 1 1/2 hours.}

After you have let the soup simmer, use a hand mixer to blend the soup into the desired consistency.  You can make your soup as chunky or smooth as you like.  My soup was smooth with some tiny chunks here and there.  It was a good texture.  {note: you could also let the soup cool down and put it in a blender or food processor}

Serve and Enjoy!!

* Please note that in reviewing the links in this post {6/25/14}, the Martha Fry blog post referenced appears to be unavailable; however, the original source was located at

linking up:

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