No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!
3-4 large Leeks, washed, ends trimmed, thinly sliced
4 large Russet Potatoes, peeled and quartered
3 carrots, chopped
2 celery Stalks, chopped
2 cloves Garlic, minced
1/3 head of green cabbage, chopped
64 ounces of Chicken or Vegetable Broth (in the carton type), or enough to cover the vegetables
Fresh Parsley For Garnish
Salt And Pepper To Taste
Saute the leeks, potatoes, carrots, and celery in coconut oil in a pot on the stove. Add the vegetable broth, just to cover the vegetables. Bring to a boil for about 10 minutes. Puree 1/3-1/2 of the vegetables with either an immersion blender, or a food processor. If using the food processor, puree the soup in batches. Add everything to a crock pot along with some fresh cabbage and minced garlic. Cook on low for a few hours. Season with salt and pepper to taste and garnish with the parsley. YUM!