Creamy Leek Soup

by Julia Recker

I am still wearing my winter coat, the rain is constantly splashing against the windows and I have a cup of hot tea in front of me – anyways, I decided spring is already here. It’s the first of March and for my feeling, winter has been long enough already, I desperately need Vitamin D, brighter days and berry season.
A fist attempt to help kick-start the sun – in addition to frequent yogic sun salutations – is this light and sunny recipe. Bright colors and flowers on top turn this light soup into a worship of the sun.

Creamy Leek Soup

serves 4 

1 large onion 
4 leek
4 small potatoes
1 tbsp coconut oil
600 ml water
1 tbsp vegetable stock
300 ml oat milk

salt, pepper, cinnamon, nutmeg, edible flowers

Peel and cut onion, leek and potatoes. Roast onion and 3/4 of the leek in coconut oil. Add the potatoes, vegetable stock and cinnamon and mix well. Boil vegetables with water and oat milk for 15 minutes. Meanwhile, roast remaining leek in a separate pan using some coconut oil. Set aside.
Puree the soup and season with salt, pepper and nutmeg.
Serve in a bowl decorated with crunchy leek and flowers.

Hopefully, this prayer for sunshine will be heard and we’ll be blessed with brighter days in March!


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