Now that it is getting colder, my body is craving heavier foods like soups and stews to keep it warm. Which works out perfect for me because I love to make huge batches and freezing them. This is one of my favourites, potato and leek soup, super simple, makes a ton, and is super tasty.
Leeks are incredibly nutritious for our bodies, they have been known to help fight of cancer because they are such a good source of allyl sulfides, they protect the lining of blood vessels, have a blood pressure lowering effect, helps to boost the metabolism and being high in fiber will keep you feeling full for longer leading to help with weight loss, fight chronic low level inflammation (why is inflammation so bad??) Leeks contain a kind of folate called 5-methyltetrahydrofolate which makes them good during pregnancy, and they are full of strong antioxidants that fight against free radicals that cause chronic diseases and aging.
What You Need:
3 tablespoons of olive oil
1 tablespoon coconut oil
3 huge leeks – chopped
3 potatoes – chopped
5-7 cups of organic, low sodium, vegetable stock
Almond milk to taste
How You Do It:
1. Cook leeks in olive oil and coconut oil for a few minutes until leeks are tender and shiny
2. Add potatoes and stock, bring to boil and then let simmer until potatoes are tender. About 20 minutes.
3. Use immersion blender to puree the soup.
4. Separate soup headed to the freezer now, before you add any milk. Remember to let the soup completely cool before it goes into the freezer.
5. Add almond milk to taste, to make the soup creamy, and re-heat.