Improve your immune system by eating veggies during the Covid-19 pandemic. I love.. love veggies!!! I am a person who eats veggies with love. Even if you‘re not a veggie lover, I suggest you to give this beneficial tasty soup recipe a try. New tastes, new habits, new starts to welcome Spring. Why not?
Cooking veggies is as fun as eating them for me. I'm so glad hubby is a veggie person too :) My son loves some of them but he doesn't like leek. Except this creamy leek soup. It’s cold outside today, a cup of hot creamy soup. That is totally what I crave!
One thing I love about making soup is, you can also use ripe ingredients. Fridge cleaning recipes save the day. Right?
3 cups chopped leeks
1 cup Yukon gold potatoes (peeled, chopped)
1 cup carrot (chopped)
3 cups of veggie broth.1 cup carrot (chopped)
3 cups of water
2 tablespoon fresh lemon juice
1 cup coconut milk (or any plant based milk)
2 garlic cloves (peeled and smashed)
1 small chopped onion
2 tbsp olive oil
2 bay leaves
1 tsp thyme
1/2 tsp dry mint
A touch of turmeric
Salt, pepper
In a large sauce pan, sauté onion, leek, carrot until softened and add potatoes, garlic, salt pepper. Stir a few minutes and add the bay leaves, veggie stock and water.
Cook until the potatoes are tender. Remove from heat and remove bay leaves. Stir in the lemon juice and coconut milk. Add turmeric, mint, and more salt for taste if needed.
Pour the soup into the blender and puree until it's smooth.
Sprinkle black pepper and thyme or chopped parsley on top and serve.
 |
| Nostalgia |
