Ashwagandha (Withania somnifera) is one of my favorite adaptogens, and it has been shown to have immune-modulating effects, and has been found effective against multi-drug resistant strains of Staphylococcus aureus (Datta, Kumar Pal & Nandy, 2011). It has known anti-inflammatory effects and has been shown to be a bone marrow restorative during and after chemotherapy. Although I often use it as a tea, I also like to cook with it.
Enjoy this easy to prepare Potato Leek Soup that we often have available for our customers. We use the vegan adaption, but I’ve included a dairy option as well.
Potato & Leek Soup with Ashwagandha
- 2 TBS Extra virgin olive oil
- 2 onions, finely chopped
- 4 ribs celery, chopped
- 1 TBS chopped garlic
- 4 leeks, sliced about ¼” wide
- 4 potatoes, chopped (no need to peel, just scrub them well)
- 10 cups stock (we use mushroom stock, but you could use vegetable or chicken)
- 1 cup blended cashews (put in blender until smooth) OR 1/2 cup heavy cream
- 2 tsp Ashwagandha powder
- Celery salt, to taste
- Ground black pepper
- Celery leaves, for garnish
- Vegan or dairy-based cheese, if desired
Heat the oil in a large pan, add onions and leeks, sauté about 5-10 minutes until translucent. Add potatoes and stir for 3-5 minutes. Add the stock, simmer 30-40 minutes until potatoes are tender. Add blended cashews or heavy cream, and use a hand blender to blend to smooth texture. Season with celery salt and ground pepper, top with celery leaves, and vegan or dairy-based cheese, if desired.
Datta, S., Kumar Pal, N.K., & Nandy, A.K. (2011). Inhibition of the emergence of multi-drug resistant Staphylococcus aureus by Withania somnifera root extracts. Asian Pacific Journal of Tropical Medicine, 4(11), 917-20.