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Creamy Vegan Leek & Potato Soup

Creamy Vegan Leek & Potato Soup

The only real stumbling block is fear of failure. In cooking you've got to have a ' what-the-hell ' attitude - Julia Child

Confession: I have never cooked with leeks before. We don't see them or use them a lot in India (maybe we do in recent times but its definitely still not common). And one thing I have become extremely interested in is taking ingredients (especially vegetables) I have never come across or cooked with before, and make common and sometimes not so common meals. Because you know what!? Few things in life make me as happy as being creative in the kitchen! 

I start simple and then add my own twists as I see fit. Most of the time they work well ( thanks to my maa who is such an incredible cook and improviser in the kitchen) and sometimes not so much. But thats how we learn, right!?

This one is tasty and classy ;) . Its actually hard to believe you get so much flavor from such few simple ingredients. 

I love nutritional yeast and believe its truly nutritious. If you don't have any, feel free to leave that out.


Servings : 6


  • 1-2 tablespoon Olive oil
  • 2 large Leeks, dark green stems removed, washed thoroughly and sliced thinly
  • 3 medium stalks Celery, chopped
  • 3 medium gold or Yellow Potatoes, chopped into small cubes
  • 1 tsp chopped Fresh Garlic (or garlic powder) - {Make sure your garlic is organic and/or not form china!}
  • 3 teaspoon Sea Salt (less if your broth is salty)
  • Black Pepper to taste
  • Optional: 1 tsp Organic Cayenne Pepper ( I add 2 + more in my bowl because I love the kick cayenne gives to any dish)
  • 4 cups vegetable broth + 2 cups water (my broth was low sodium)
  • ⅓ cup nutritional yeast
  • Optional: 4 heaping cups washed and chopped kale, collard greens, or spinach
  • For topping: Chopped green onions, snipped chives, cilantro or parsley


  1. Heat the olive oil in a large soup pot over medium heat. Add the leeks, celery and garlic and cook, stirring occasionally, until the leeks have completely cooked down. Add the potatoes, salt, and pepper.
  2. Add the broth and water. Bring to a boil and lower to a simmer. Simmer for 25-30 minutes, or until the potatoes are so tender that they’re almost falling apart. Use a blender to blend the soup so that it has a creamy, thick texture. If you like it chunky, blend half the soup and add back to the pot of potato and celery.
  3. Stir in the nutritional yeast and adjust salt and pepper to taste.
  4. If you'd like to add greens, stir them in now and keep simmering the soup until they're wilted and tender.
  5. Serve the soup with toppings of choice.

 Stirring in the optional greens helps to add more fiber and a little extra nutrient density. 

This can be enjoyed with or without bread as a meal, or you can also serve it as a side with an entrée!

Quick. Easy. Satisfying. Always delicious. This is comfort food at its best!

I hope you enjoy this as much as we did/do! 

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