Creamy Sweet Potato, Leek and Spinach Soup (GF)
1 Small leek, white part only, rinsed, strained and cut half and then one inch pieces
2 stalks celery cut into one inch pieces
1 medium large sweet potato, peeled and cut into small pieces
1 Tbs fresh ginger root, peeled and cut in thirds
3 garlic cloves
2 cups fresh spinach
2 Tbs ghee or grass-fed butter
½ cup nutritional yeast
1 cup coconut milk
1 ½ - 2 cups water
1 Tbs curry powder
1 Tbs hot sauce
1 tsp cumin
1 tsp sea salt
1 tsp Old Bay seasoning
In a standing chopper put the vegetables to garlic and pulse to very small bits, not mush
Put the grass-fed butter or ghee in soup stock pot on medium heat
Add the above vegetables, mix and cook for about 5-7 minutes
Put the spinach in the chopper and pulse to small bits, not sand.
Add to the above mixture
Add the liquid ingredients and the spices.
Cook for 30 minutes to let all the ingredients soften
Using a hand held mixer, blend the ingredients. If you do not have a hand held mixer, the mixture can be left or can be put in the blender in batches.
Serve with pepitas on top
I worked in a small but thriving restaurant in Albuquerque for 3 years. One of the most popular items they carried on the menu were different soups every day. I learned how to take any ingredients and make something yummy with them.
This recipe was inspired by a rainy day and ingredients I had in my kitchen.