Leek soup is warming, nutrient-dense, and deeply comforting. Leeks are packed with prebiotic fibers that nourish beneficial Bifidobacteria in the colon, while sweet potatoes provide soothing soluble fiber and beta-carotene.
Yield: 6 to 8 servings. Fast, nutritious, and easy to prepare.
Ingredients
- 2 large or 3 medium fresh leeks (white and pale green parts, cleaned & sliced)
- 2 tablespoons avocado oil or extra-virgin olive oil
- 6 cups purified water (or organic vegetable broth)
- 2 medium sweet potatoes (purple or orange), peeled and diced into ½-inch cubes
- Dash of dried marjoram or oregano
- ½ teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
- ½ teaspoon dried chili flakes (balances the natural sweetness of sweet potato)
- Unrefined sea salt & freshly cracked black pepper to taste
- Fresh chopped flat-leaf parsley for garnish
Directions
- In a large soup pot, heat avocado oil over low heat. Add sliced leeks, cover with lid, and cook for 10 minutes until wilted and sweet.
- Add purified water, diced sweet potatoes, marjoram, and thyme. Bring to a boil, then reduce heat to low and simmer for 20 minutes until sweet potatoes are tender.
- Transfer half of the soup into a blender (or use an immersion stick blender) and blend until velvety smooth. Pour back into the pot with the chunky vegetables.
- Stir in chili flakes, sea salt, and black pepper to taste. Simmer gently for another 5 to 10 minutes to marry flavors.
- Ladle into warm bowls, garnish with fresh parsley, and serve with love!
