I love saving people time but more so providing them with plant-based recipes that not only taste good but contain few ingredients. I seem to be spending more and more time in my kitchen creating new plant-based recipes that consist of very few ingredients but still taste delicious.
When I talk with clients who are becoming busier and busier with their families and work, they don’t have a lot of time left in the day to come home and prepare a nutritious meal, especially one that is plant-based. One of the biggest misconceptions out there is that we need animal protein to survive and thrive when it comes to fitness, but I’m here to tell you not only as a Certified Personal Trainer but as someone who is somewhat educated in plant-based nutrition. that this is simply not true.
This is actually one of my favourite soup recipes because it tastes amazing (to me it does) and there are only a few ingredients in the soup and takes very little time to make. It’s the easiest recipe I have ever posted. So here it goes.
Potato & Leek Soup
- 2 (white & light green parts only) leeks, thinly sliced
- 3 cups (750 mL) water
- 1 celery stalk, diced
- 1 carrot, diced
- ½ tsp (2 mL) salt (optional)
- 1/2 tsp (1 mL) dried thyme
- 1/2 tsp (1 mL) cumin
- ¼ tsp (1mL) pepper
- 2 large Yukon Gold potatoes, peeled & chpped
- 2 cups (750 mL) sodium-reduced vegetable stock
- 2 tbsp (30 mL) minced fresh parsley (for garnishing)
- In Dutch oven, heat vegetable broth medium-high heat; sauté leeks, celery, carrot, salt, thyme, cumin and pepper until softened, about 6-8 minutes.
- Add potatoes, stock and water, bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.
- In batches in blender, puree soup until smooth, strain into clean pot and reheat gently. Sprinkle each serving with parsley.
TIP: If you want to save the soup to freeze, don’t blend it. Let it cool and then store in an-air tight container to re-use at a later date.
Eat Clean & Live Green!
Your Compassionate Coach,