Definitely a dinner staple in my kitchen, I've been perfecting the texture of this dairy-free Potato Leek soup for a few years now. While I love a classically rich, creamy vegetable purée style soup, sometimes they can be a bit heavy, highlighting less vegetables and more milk + cream to finish the dish. Potatoes are the perfect vehicle to guarantee a luscious consistency in a soup, and simmering them in chicken stock with melted leeks will make you a non-dairy soup convert.
This recipe is a fresh, verdant update to the typical mundane side of weeknight rice. In the springtime, I'll use fresh fava beans, but feel free to skip step 3 in the instructions below and substitute lima beans, shelled edamame, or even cannellini beans. This bounty of vibrant herbs adds tons of beautiful green colors to the rice, and baking it in the oven allows you to focus on any protein prep you'd like to add as an accompaniment to this healthy side dish. Serves 4-6 IN