Longevity Leek Soup

This soup is so nutritious and filling you won’t need to eat anything else (like bread) with it! It’s full of polyphenols and other nutrients and it’s a super simple mid-week dinner that tastes great! 

Serves 4-6

2 tablespoons olive oil

2 large leeks finely sliced and cleaned 

2 celery stalks sliced

1 bay leaf

4 cloves of garlic crushed

Zest  and juice of a lemon

½ teaspoon of nutmeg

1 teaspoon turmeric powder

I head of broccoli chopped

1 head of cauliflower chopped

1 tablespoon of fresh thyme or 1 teaspoon of dried thyme

1-2 teaspoons of Black pepper

1-2 teaspoons of sea salt

1 litre of vegetable stock

Any herb for garnish

Heat the olive oil in a large deep pot on medium heat and add all the ingredients except the stock. Saute over medium heat for about 10 minutes until leeks start to soften. Add stock and cook covered for 20-30 minutes until the vegies are very tender. Remove the bayleaf, blend with whatever blender you have, and season to taste. Serve with or without a dollop of coconut yogurt and chopped chives or coriander.