Vitamix X Loni Jane
This post is part of a collaboration with Vitamix.
Here’s something to warm the winter soul; a creamy potato and leek soup topped with deliciously crispy smoked coconut.
I am so proud to say that I am now part of the Vitamix family! I’ve been a huge fan of Vitamix for years, and have only just retired my old well-used blender to charity after ten long years together. Now, in pride of place of my kitchen sits a new blender to be used and loved. The newest addition to my worktop is the A3500i high-performance blender. She’s a beauty! You can check it out here.
It also has a new feature that I am completely obsessed with. Vitamix have created this small blending jug for all your pulses, sauces, dressings and dips. Seriously amazing! It’s the perfect size, no more having to get my mini blender out or any extra washing up in the middle of cooking. And look how extremely cute it is too!
Warming soups are just the best in the cooler months, perfect for those winter evenings and overcast days. I always find that blending soup with the Vitamix always takes them to a whole new level – it makes the creamiest and smoothest soups! With the soup preset already on the blender too, you really can’t go wrong.
Today I felt like some potato and leek soup, a complete classic, but to mix up the textures a little I paired it with some crispy smoked coconut. Such an amazing combo!
Let’s get stuck into the recipe!
For the smoked coconut
2 cups of coconut flakes/chips
3 tbsp of Tamari sauce
2 tbsp of raw local honey (or maple syrup)
1 tsp of smoked paprika powder
4 cherry tomatoes
2 tsp of liquid smoke
1 tsp of tapioca powder (optional)
- Preheat oven at 150 celsius
- Add all ingredients except the coconut flakes into the small Vitamix jug and blend until well combined
- Pour the coconut flakes into a bowl with the wet blended mixture over the top, stirring well until the coconut is fully coated
- Line a baking tray with eco brown baking paper, and spread the coated coconut chips onto the tray. Place it in the oven and bake for approximately 15 minutes – make sure to give them a good mix every 5 minutes so that the tips don’t burn
- After 15 minutes, test if your smoked coconut is ready by taking a small piece out and leaving it to cool. If it cools crispy then it’s ready!
- Take the tray out of the oven and allow to cool for 30 minutes. Top your soup with them or store in a jar for another day
These are so great as a topping for your favourite soups and salads!
For the soup
5 white potatoes
2 celery stalks
1 small white onion
1 1/2 cups of boiling water (or thereabouts, you might need a little more to cover your mixture)
1/2 cup of unsweetened mylk
1 vegetable stock cube or 1 tbsp of stock powder
A large pot and a Vitamix blender
- Wash and cut your vegetables into small pieces and add them all to a warm pan/pot. You are welcome to add a small splash of coconut or olive oil if you wish, or simply use a small amount of water to reduce the vegetables
- When the vegetables are about 50% cooked add the chopped potatoes and boiling water, then boil for 10 minutes until potatoes are fully cooked through
- Pour the soup mixture into Vitamix blender (careful it will be hot!) and use the soup mode preset. The blender will then automatically blend your mixture accordingly
- Voila! Perfect creamy soup you can pour straight into the bowl
- Top with your crispy smoked coconut and some chopped avocado, some fresh herbs, or whatever you like – get creative!
Enjoy with gratitude 🙂
I really hope you enjoy this recipe!
Love and light.
Loni Jane x