{"id":1280,"date":"2021-03-22T10:37:28","date_gmt":"2021-03-22T17:37:28","guid":{"rendered":"https:\/\/blogs.ufv.ca\/ufv-at-work\/?p=1280"},"modified":"2021-03-23T11:42:39","modified_gmt":"2021-03-23T18:42:39","slug":"recipe-creamy-potato-leek-soup-vegan-vegetarian-and-dairy-free-from-johanna-sawer","status":"publish","type":"post","link":"https:\/\/blogs.ufv.ca\/ufv-at-work\/2021\/03\/22\/recipe-creamy-potato-leek-soup-vegan-vegetarian-and-dairy-free-from-johanna-sawer\/","title":{"rendered":"Recipe – Creamy Potato Leek Soup (Vegan, Vegetarian and Dairy-Free) from Johanna Sawer"},"content":{"rendered":"

Thank you Johanna for sending me this wonderful family recipe, including your experience of cooking together. It is a perfect example of how we can connect and make cherished memories – not only in these challenging times of a global pandemic, but everyday!<\/em><\/strong><\/p>\n

\"\"My husband and I met at work, about 25 years ago \u2013 at Earls Restaurant. We both hadn\u2019t had much experience in the food industry before we were hired there, but the training program at Earls basically transformed both of us into foodies for life. \u00a0I think because of that early experience, we both developed a love being in the kitchen \u2013 but we have very different styles of cooking, and when we were first married and sharing a kitchen together for the first time, we had some growing pains working together on recipes.<\/p>\n

He (thanks to his cook training) stuck to the recipe no matter what. Everything in the recipe had to be exact, from the brand of salt to the 1\/8th<\/sup> of a teaspoon measurement. There are good sides to this, like everything he makes is always good \u2013 but there is never any room for experimenting or substitutions. When I cook, I \u00a0make something out of whatever I have. If I don\u2019t have sour cream, I\u2019ll use Greek yoghurt. If I don\u2019t have eggs, I\u2019ll use baking soda and a tiny bit of vinegar. If the recipe calls for an 1\/8th<\/sup> of a tsp, I just use my fingers and pinch. You get the idea, and as the years went by, we learned to co-exist and cook together.<\/p>\n

This soup, is one of our favorites. Something about the taste of potato and leek is irresistible. I think it reminds him of his Grandpa, who became a die-hard foodie after he lost his wife to cancer at a young age. He never remarried, but cooked and cooked and cooked and COOKED!. This recipe is taken from one of his, and my husband would never stray from the recipe. \u00a0When we make this soup, he\u2019s got all of us in the kitchen chopping, stirring, tasting, roasting, and blending. We each have a \u201cstation\u201d \u2013 and it really opens up the family-friendly banter competition. I love that we get time with the kids off of their devices (which is increasingly difficult during Covid!)<\/p>\n

Then, about 5 years ago, one of our children developed a dairy sensitivity.\u00a0 We were plunged into the world of dairy-free yogurt, nut milks, and stopped putting cheese on everything. She couldn\u2019t eat cream-based soups either so my husband was forced to substitute the dairy for coconut milk! And he did! Voila! It is still amazing, and we don\u2019t even follow the recipe anymore! It has been changed to fit our family, and I think Grandpa would be okay with that. We definitely love it, and I hope you do too!<\/p>\n

Ingredients:<\/h3>\n
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