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creamy leek soup



currently i’m on vacation with the babe and familia in paradise, which is my excuse for not posting anything lately. it’s hot here! so hot hur…

but before we left it was so cold in the city and all i wanted was soup soup soup. i love soup, who doesn’t? it’s like a comfy sweater. and there’s nothing better than a delicious bowl of creamy vegetable soup – any kind. especially when i get to dip crusty, buttered covered bread in it.

last year i put together a really great leek potato soup that didn’t have any cream and it was fantastic. i froze half of it and it was like mashed potatoes when it defrosted. mmm

like an idiot, i didn’t save that recipe (what is wrong with me?) but i found another one on stupid easy paleo, a stupidly easy to follow blog about – you guessed it – the ubiquitous paleo diet. i’ve no desire to follow the paleo diet, i like cake too much, as evidenced by the fact i have had cake pretty much every day this past week and a half. (don’t judge me. if i didn’t eat it no one would, and i couldn’t, in good concious, let that much cake go to waste.) although we do plan on doing the whole 30 diet soon. after thanksgiving…


as the name implies, this recipe is stupid easy. it only has 6 ingredients – leeks, cauliflower, garlic, butter (the actual recipe calls for clarified organic or ghee. i used salted which makes this decidely UN-paleo. shh, let’s keep that between you and me) chicken broth and coconut milk. i love complicated, but with dylan going through another super clingy, “ohmygodmomwhereareyouandwhyaren’tyouholdingme?????” phase, anything that takes longer than 10 minutes or more than 5 steps is just not going to get made / done / accomplished. all of my chores and projects are half done… in fact i think it took most of the afternoon / evening to put this soup together, and even then i couldn’t blend it all until the next day.


to get from here to there… prepare your bits and pieces. combine everything but the coconut milk in a big pot, bring it to a boil, and then simmer for i think 20 minutes, or until the vegetables are tender. when that’s done, blend. add coconut milk, blend again. et voila. you’re done. that simple! and it’s really tasty. i didn’t measure my coconut milk and used too much so the finished product came out a little too sweet. next time i might use less.

i also have to suggest you not be too precious with the salt. i stayed away from salt in my cooking for ages, mostly because i didn’t know any better. but a sprinkle of kosher salt here really helps bring out the flavour.

speaking of flavourful soups… i managed to throw together an even easier soup the day before we flew out – cream of zuchinni. we had picked up a huge yellow zuchinni squash at the farmers market that i definitely didn’t want to go to waste, so i tossed the whole thing (cubbed) into a pot with chicken broth, a small onion and garlic, set it to boil and simmer, then blended with the leftover coconut milk. a dash of salt and pepper to taste.

forget juicing. let’s make #souping a thing.


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