During the month of October, I organized a clean eating challenge for the Cross Training Group "Be-Fit-Feel-Free" in Geneva, Switzerland. One of the weekly bonus challenges was to submit a "clean" recipe.
The winner of the bonus challenge is CARLA KARAM with her tasty Leek& Potato Soup recipe!
I love Carla's recipe! It's a very hearty and flavorful dish, warming and nourishing. Substitute chicken stock with vegetable stock to make it vegan.
Leek and potato soup á la Carla
3 large leeks cut lengthwise, chopped, washed and drained2 medium potatoes, peeled and diced
800mlhome made chicken stock
100mlhome made almond milk
salt and black pepper
nutmeg and dried thyme optional
In a large saucepan, heat oil, add leeks, stir for 3-4 mins with a wooden spoon so they get a nice coating.
Add diced potatoes, stock and almond milk, bring to simmering point, cover and let the soup simmer very gently for a further 20 minutes or until the vegetables are soft.
Use a blender to mix. Sprinkle freshly chopped parsley.
tip: I used the almond remains/pulp in my home made muesli
Julie's tip: before blending, save some cooked leek in a bowl on the side to garnish the soup with it later.