This is the kind of recipe that normally would be full of acidic ingredients like cream, butter, and white potatoes. If you were trying to lose weight or get off your acid, you would be forced to avoid a delicious, steaming winter soup.
But not when you make it the alkaline way! I dare you to make this and not think it’s just as tasty, if not even more so, than traditional potato leek soup.
We’ve replaced the potatoes with parsnips, an alkaline veggie, and when you cook the soup using the directions below, you won’t even miss the cream or butter. It’s creamy all on its own, which is pretty amazing because it’s also very alkaline.
Give it a try and let me know what you think over on Facebook.
“Potato” Leek Soup
INGREDIENTS [Serves 2]
3 parsnips, peeled and cubed
4 leeks, washed and sliced
3 tbsp. coconut oil
2 garlic cloves, smashed
5 cups vegetable broth (yeast free) 1 bay leaf
2 sprigs of fresh thyme
Handful of chives, finely chopped
Sea salt (Celtic Grey, Himalayan, Redmond Real Salt) to taste
Black pepper to taste
In a large pot, melt the coconut oil over medium heat. Add the leeks and garlic. Sauté for about 10 minutes, until soft, stirring regularly.
Add the parsnips, vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a boil. Cover and turn the heat down to low. Simmer for about 15 minutes, or until parsnips are very soft.
Remove the bay leaf and thyme, then puree the soup with an immersion blender until smooth, or use a regular blender by pureeing in small batches (I add no more than half a blender at a time).
Season with sea salt and pepper. If the soup is too thick, add more vegetable broth or water. Garnish with chopped chives to serve.
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