Wednesday, January 14, 2015

Clean Eating Leek and Carrot Soup

Last year I found a really yummy recipe for Leek soup through Pinterest.  I thought I had pinned it on my board.  So when I went to find it this last weekend, it was no where to be found.  So I thought I could find it again.  But every recipe I looked at had potatoes in it, and I knew it was not the one I was looking for.

So I went off my memory and made it the way I wanted it.  I was pleasantly surprised how yummy it was.  So I wanted to share the recipe with you.  It was a simple soup to put together.  It took more time to cook than it did to prepare, which I always love.  I am no chef, and never will claim to be.  When I was growing up, my brothers would actually tease me about my cooking.  But I am slowly learning, and I am thrilled when something turns out so fabulously!

Clean Eating Leak and Carrot Soup

3 leeks
Bunch of Carrots
1 bunch of broccoli
4 garlic cloves
salt and pepper to taste
Coconut oil or Olive oil
1 container Organic Chicken stock


Chop veggies up in chunks.  Place on pan with garlic cloves and sprinkle with coconut oil or olive oil.  I used Extra Virgin Coconut Oil, and place chunks of it over the top of the veggies to melt.  Then sprinkle over the veggies with salt and pepper.

Place in oven.  Roast at 350 degrees for 30-45 minutes depending on how large your veggies are.  The roasting will give the best flavor to the soup!  Love it!!  Make sure the veggies looks soft when taking out of the oven.

Put all the veggies in a blender with Chicken stock.  The less chicken stock the thicker the soup will be.  The more chicken stock the thinner the soup will be.  This is up to you.
Heat soup back up in a pot on the stove until warm.
Eat and Enjoy!!  Perfect soup for cold days!!

Did you know that leeks are one of the most healthy foods we can eat?  They can help rid our bodies or bad toxins too!  Sounds like a great food to add into our diets.


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