It’s 75 degrees on a beautiful July Sunday afternoon….and I’m making soup. It has been a busy day of splashing in waves, making sand castles and, in general, basking in the Southern California sunshine. By mid-afternoon, we are all happily exhausted and sacked out on the couch. Alas, dinner still needs to be made. My ‘ol stand by for Sundays is soup (Soupy Sundays, as my brother once referred to it as). Soups are (usually) easy, fast, make a boatload of leftovers, and I can play with the ingredients to fit what I have available to me in my kitchen.
This particular soup recipe is especially hearty, tasty, and easy. It has minimal ingredients and 3 awesome-for-you veggies share the lead role. You will find yourself with leftovers (unless you are brining it to a potluck, then you are out of luck), so make this soup ahead of time to make dinners on a busy week a breeze or freeze for a night when you just reeealllllllyyyy don’t want to cook (we all get those….weekly).
Makes about 10 servings
2 Tablespoons coconut oil
1 pound uncooked leeks, trimmed, cleaned and chopped
1 pound uncooked sweet potatoes, washed and cubed (you can peel them too, but I live the skin on for all their awesome nutrients)
1 head (about 4 cups) cauliflower, washed and roughly chopped
6 cups reduced sodium vegetable broth
Salt and pepper to taste
Pepitas, chives, smoked paprika and/or red pepper flakes for garnish (optional)
1. Melt the coconut oil/butter in a large pot over medium heat. Once oil/butter is hot, add the leeks and cauliflower. Sautée 10 minutes or until the leeks are translucent
2. Add broth, salt, and pepper. Raise temperature to medium high and bring to a boil.
3. Add potatoes and reduce the heat to a low simmer. Cover and cook 20 minutes (or until potatoes are tender).
4. Using an immersion blender, puree soup until smooth. Alternatively, you can also puree the soup in a food processor or blender in small batches.
5. Garnish and serve immediately. Store leftovers in fridge for up to a week or in freezer.