YUM!!! This was the BEST soup I have ever made in my life.  Yesterday I spent the day with my son and we did some groceries.  I have committed to buying more GREENs, that I never buy (I’m making myself go out of my comfort zone with green beans and broccoli) and give them a try.  So I have been playing around with collard Greens, Kelp, Leeks, Fennel, Bok Choy… the list goes on.
I’m not sure why, but I felt the Leeks had an Asian flair to them (hence why I added a bit of sesame seed oil in the recipe below).  So I decided to mix the dark green, onion looking vegetable with some sweet potato and make a warm whole-some home made SOUP! It was perfect for the cold winter day we were having.
 
So why Leeks?
Let’s look at the nutritional content of these Super Sized greens that look similar to a green onion.
·         They are high in the B Vitamin “Foliate”, which assists in cardiovascular support
·         Large concentration of concentrations of antioxidant polyphenols
·         My favorite reason: They are your intestines FRIEND! (the high fiber content helps maintain regularity)
·         It is a part of the onion family (so switch it up), but thus it can be a proven cancer preventative power food!
Don’t say No to Sweet PotaTO!
These yummy vegetables are hearty, healthy and yummy! Here are some easy points to remember (Give it a try, substitute one of these for your regular white potato)
·         They have a super ability to raise our blood levels of vitamin A
·         Sweet potatoes have been shown to be a highly effective way of providing school age children with sizable amounts of their daily vitamin A
·         improve blood sugar regulation-even in persons with type 2 diabetes
·         good source of potassium and vitamin C, B6, riboflavin, copper, pantothetic acid and folic acid
*Note: beta-carotene is easier assimilated if you pair it with a healthy fat (I have Olive Oil in this recipe to do jus that!)
Leeks ‘N Sweets Soup
Ingredients:
2 Leeks washed and chopped
2-4 sweet potatoes diced hashbrown styles
2-3 tbsp Olive Oil
A dash of Sesame Seed Oil *optional*
Sea Salt and Pepper to taste
½ carton of Organic Vegetable or “mock” Chicken Low Sodium Liquid Broth (or water)
Instructions:
1.       Sauté the Leeks and Sweet Potatoes in the Olive Oil
2.       Add sea salt and pepper
3.       Once they are fully sautéed (the leeks should look slightly wilted) add the broth
4.       (Here you can make a personal choice, add just enough to be in line with the TOP of the mixture for a thick soup, or completely cover to your desired level to make a more liquidy soup)
5.       Simmer on med and stir frequently for 20 minutes or until the sweet potatoes are soft
6.       Pure the entire soup (you may have to do in batches depending on the size of your Blender
7.       Taste and add Sea Salt and Pepper to your liking
I served this with some toasted rye bread or sesame Ezekiel toast on the side for a warm and wholesome meal.. YUM!!!!

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