Mmmmm… a 20 min potato and leek soup with a twist… More on that below. Winter is slowly coming to an end for the northern hemisphere (i.e. here in Canada!), and although some days are nice and sunny, let’s not forget: winter isn’t over just yet. There’s an old expression in French that says En avril, ne te découvre pas d’un fil…, which roughly translates as “In April, don’t remove a thread”, meaning although there are a lot of nice days in April, you shouldn’t be fooled by the sunny days and remove your jacket just yet! haha
If you like winter sports, you might be ok with winter not being over (it’ll give me a chance to go snowboarding maybe?), but if you don’t like winter and the cold, you might still be in need of something warm and comforting at night. After a long day of work and obligations, I’ve got just the right meal for you and it only takes 5 min to make and 20 min to cook!
What’s the twist?
A big bowl of freshly made potato and leek soup. With a twist. What’s the twist? I add extra vegetables in mine, like carrots and sweet potatoes, which makes it orange in colour (in case your kids have an aversion to green, this might be a good trick to get them to eat leeks without knowing). It adds an extra dimension to the flavours and makes it even creamier, but without any dairy. The sweet potatoes are also filled with vitamins and are low on the glycemic index, so it doesn’t produce as much sugar in your blood as a white potato would, so it’s a great alternative for people with diabetes.
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Potato & Leek Soup With a Twist (6-8 servings)
- 5 – 6 large leeks
- 1 – 2 large organic potatoes
- 1 medium organic sweet potato
- 2 large carrots
- 2 – 3 tbsp high quality extra-virgin cooking olive oil
- about 1 L of filtered water (or organic vegetable or chicken stock)
- 1/2 – 1 tsp unrefined grey sea salt
Wash and cut all vegetables in large chunks. Put oil in a large pot on medium heat and brown all vegetables for about 5 minutes (stir often). Add water (or stock) and bring to a boil, then reduce to low-medium heat, cover and let simmer for 20 min. Remove from heat, add sea salt and use a hand-mixer to blend everything until smooth (careful! it’s hot and can splatter!).
You can serve with quickly roasted seed mix (sunflower, pumpkin, sesame) and a drizzle of local raw organic honey, or a slice of fresh homemade garlic bread.
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This looks and sounds absolutely amazing!! Can’t wait to make this for my friends. How crucial to the recipe is it to use grey sea salt? What can I use to substitute for it, if anything?
Thank you very much Lizzi! Because I encourage my readers to eat whole unprocessed foods, I highly recommend the grey sea salt (or pink himalayan salt), but if you don’t have access to any, regular table salt will do 😉 I hope you like it. Feel free to let me know how it went! xo