Sweet potato and leeks! What a beautiful combination!
I just love root vegetable soup on a cold winter day!
Not only is this soup delicious but its dairy free, gluten free, and egg free.
INGREDIENTS:
3 Sweet Potatoes
1 Leek
2 Cloves Garlic
6 slices bacon
3 cups vegetable broth
200ml coconut milk
1 Tbsp Nutritional Yeast Flakes
Sea Salt
1 Leek
2 Cloves Garlic
6 slices bacon
3 cups vegetable broth
200ml coconut milk
1 Tbsp Nutritional Yeast Flakes
Sea Salt
1tsp celery salt
1 tsp cumin
Pepper
INSTRUCTIONS:
Peel and chop the sweet potatoes
In a sauce pan, fry 6 slices of bacon
Remove the cooked bacon and leave the bacon grease in the sauce pan
Chop the leek, whites and light greens only and add to the saucepan
Add the garlic cloves and fry in the bacon grease until tender
Add sea salt, cumin and celery salt
Add 3 cups of vegetable broth ( I save my own veggie water and freeze it )
Add 200ml or 1/2 can coconut milk and nutritional yeast
Bring to a boil
Add the sweet potato
Continue to simmer for 30 minutes
Remove from heat and allow to cool
Add to food processor or blender and puree
Garnish with the crumbled bacon
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