Saffron Potato Leek Soup with Rice + Fried Almonds & Garlic

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

2 pounds organic yukon gold potatoes

2 small leeks, sliced and any dirt removed

2 tablespoons olive oil

½ cup raw slivered almonds

4 to 6 large garlic cloves, minced

6 cups water or vegetable broth, + more as needed

½ cup rice (basmati or jasmine rice)

1 pinch saffron, partially crushed

mineral salt and fresh cracked pepper, to taste

2 teaspoons sherry vinegar or red/white wine vinegar

2 tablespoons flat leaf parsley, minced

Directions at simple-veganista.com

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