Soup Season - Fall Feature Recipe #1

Yummy, yummy, Yummy for your tummy, Yes it's soup - a bowl chock full of energy, flavor and lip smacking taste bud satisfaction!

Potato, Leek, and Spinach Soup

Ingredients

·         2 cups leeks, thinly sliced (white and pale green parts only)

·         2 tablespoon grape seed oil (or water)

·         1 tablespoon garlic, sliced

·         3 medium potatoes, cut into bite-size cubes (red skinned and/or Yukon gold)

·         1 cup shiitake mushroom

·         2 bay leaves

·         1 ½  container vegetable stock (48 fluid ounce) 

·         3 cups loosely packed fresh spinach, chopped

·         1 cup cashew milk

·         Celtic salt, ground black pepper, adobo and tekka to taste

Directions

1.     Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.

2.     Heat grape seed oil in a large pot over medium-high heat.

3.     Drain and dry leeks. Add to heated oil and fry leeks along with garlic in large pot until translucent, 5 to 7 minutes. Stir potatoes and mushrooms with the leeks; add bay leaves. Pour the carton of stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt, adobo, tekka and pepper.

4.     Scoop about half the potatoes mixture into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, spinach, and cashew milk into the soup; continue heating until again hot, 1 to 2 minutes. Add broth to achieve your desired consistency.

Yours in health,

Dr. Velonda

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