Lynne's Potato Leek Soup
- Number of Servings: 6
Ingredients
2 Tbsp olive oil2 large leeks, sliced into rounds4 stalks celery, chopped1 cup cauliflower, chopped1 Tbsp Herbamare2 tsp dried dill1 tsp dried thyme2 pounds potatoes, chopped (4 medium)6 cups water6 Tbsp hemp hearts (raw shelled hemp seeds)
Heat a 6 to 8 quart pot over medium heat. Add the oil, then add the leeks and celery; saute' for about 4 to 5 minutes to soften being careful not to bronw. Add add cauliflower, salt and spices and saute' for 5 to 10 more minutes. Add potatoes and water; cover pot and simmer for about 45 minutes.
Add 6 tablespoons hemp seeds just before blending the soup and blend them in. We do this to add more protein to the soup.
Blend the soup with an immersion blender or in a blender to achieve the creamy texture you desire. Add more salt if desired.
Serving Size: 6 servings
Add 6 tablespoons hemp seeds just before blending the soup and blend them in. We do this to add more protein to the soup.
Blend the soup with an immersion blender or in a blender to achieve the creamy texture you desire. Add more salt if desired.
Serving Size: 6 servings
Nutritional Info Amount Per Serving
- Calories: 229.3
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 783.0 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 5.5 g
- Protein: 7.2 g
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