Creamy Leek Soup
Ingredients (as always, as organic as possible)
2 Cups Low Sodium Vegetable or Chicken
2 Cups Leeks, chopped, loose
½ Cup Medium Onion, chopped
1 Medium Carrot,
1 Stalk Celery, chopped
1 Cup Cauliflower, pieces
½ cup Water
¾ Cup Coconut Milk Powder
¼ Cup Dry White Wine (optional)
2 teaspoons Xanthan gum or ½ teaspoon
1 bay leaf
¼ Cup flat-leaf parsley leaves (loose, not compressed)
2 Tablespoons Butter Buds
1 Teaspoon Annie's Worcestershire Sauce
1 - 2 Teaspoons
½ 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.
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
It was wonderful.
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.