First Do No Harm

Creamy Leek Soup

Ingredients (as always, as organic as possible)

2 Cups Low Sodium Vegetable or Chicken Broth
2 Cups Leeks, chopped, loose
Cup Medium Onion, chopped
1 Medium Carrot, peeled, chopped
1 Stalk Celery, chopped
1 Cup Cauliflower, pieces
cup Water
Cup Coconut Milk Powder
Cup Dry White Wine (optional)
2 teaspoons Xanthan gum or teaspoon Konjac flour
1 bay leaf
Cup flat-leaf parsley leaves (loose, not compressed)
2 Tablespoons Butter Buds
1 Teaspoon Annie's Worcestershire Sauce
1 - 2 Teaspoons Celtic Sea Salt
Teaspoon Black Pepper 

 


Editor's Note: Using Powdered Coconut Milk is so much more flexible than buying a can of coconut milk. You can make it thick or thin and you can find it at Simply the Best at the best price on the web.

Put the liquids in first, then measure and chop up the veggies, add everything else and let the NutriBullet Rx rip. Once it has gone through the slow down phase, just press the green button for 2 seconds till it turns red, and let it finish. Ready in about 10 minutes.

If you are vegan, you'll find that Annie's Organic Worcestershire Sauce is vegan, but the company has just been bought up by General Mills. There are a few other organic versions out there, but you'd better check them out. Some are vegan, others not.

OPTIONS

Once I made the original recipe (without the parsley the first time) I wanted to try something different so the next day, I made the full recipe as it's written, but I added a quarter cup of loose garlic cloves.

It was wonderful.

Garlic/Cheese Option

I tested this at our local farmers market and it was a hit. Take anywhere between a quarter and a half cup of garlic and add that. Then add about a cup of American cheese (it's the best for blending, though you won't find any organic brands). This was really a hit.


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