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FVRL cookbook club returns to Ladner Pioneer Library

 At home, try one or two recipes, then in the meetings, we will share our cooking adventures with the group
Staff Writer
Cookbook Book Club Poster
Do you love trying new recipes and sharing your cooking experiences, meal ideas or culinary tips with others? If so, then register for the Ladner Pioneer Library's Cookbook Book Club Courtesy FVRL

Do you love trying new recipes and then sharing them with others? 

Register for the Ladner Pioneer Library’s Cookbook Book Club on the third Thursday of the month from 2 to 3 p.m.

The theme on Oct. 20 is the perfect meal for cooler weather – soup!

Cookbooks provided to inspire you. At home, try one or two recipes, then in the meetings, we will share our cooking adventures with the group. Did you follow the recipe exactly or did you substitute ingredients? Was the recipe perfect or would you tweak it next time? Do you have tips and tricks that tend to elevate your recipes? This is a fun opportunity to explore, discover and discuss recipes with other foodies. Presenter Marcia will be sharing some family favourites. Below is an Instant Pot front-runner.

Vegan Leek and Potato Soup

Ingredients

      2 leeks - cleaned and sliced

      1 yellow onion - diced

      2 cloves garlic - minced

      4 cups diced 

      4 cups gold potatoes - medium chopped

      5 ½ cups low sodium vegetable broth

      1 cup full fat coconut milk - can substitute any unsweetened plant-based milk

sea salt and black pepper - to taste

For Serving (optional)

      vegan bacon

      sourdough toast

      chives

      black pepper

      red chili flakes

      vegan yogurt

Instant Pot Instructions

     Turn sauté function on, add a splash of vegetable broth and the sliced leeks and diced onion. Sauté for 5 minutes, stirring occasionally. Continue to add splashes of vegetable broth to prevent sticking and burning.

     Stir in the minced garlic and sauté for 1 additional minute.

     Turn off sauté function. Add the cauliflower, diced potato, and 5 ½ cups of vegetable broth and stir well. Add the Instant Pot lid, confirm valve is set to seal, and cook at high manual pressure for 3 minutes. Manually release pressure immediately.

     Using an immersion blender, blend soup until completely smooth. Alternatively, carefully blend soup in batches in a blender and return to Instant Pot. I like to leave some chunks so I don’t blend until smooth

     Stir in cup of coconut milk if desired until completely incorporated.

     Season with salt and pepper to taste. Serve immediately with desired toppings.