the thing i love most about soup is that the simplest of ingredients can be turned into an amazing, soul hugging, nourishing soup. this soup is extremely easy- combining a few very inexpensive ingredients with minimal time and you will find that you have created a healthy and comforting meal.
who says eating healthy has to be difficult & expensive?
this soup definitely proves it doesn't have to be.
how beautiful is that carrot! each year i grow kaleidoscope carrots in the garden - atomic red, orange, white & purple all grown from a little packet of seeds.
the leeks were also grown from seed and grew better than i had hoped.
next year will be the year i try my hand at potatoes and garlic - the newly dug potatoes and fall garlic were grown over at picnic rock.
fresh bread crumbs from a locally made Scottish oatmeal bread are combined with fresh herbs from the garden then sauteed with olive oil and garlic - it is the perfect topper for this soup.
soups such as this are week night staples when life becomes hectic. recipes that are quick to make and comforting is exactly what i need after a long day at work- and i have many of those coming up towards the end of this month into November. it feels good knowing that no matter how insane my day is, when i get home i am a quick 20 minutes from a nutritious and tasty meal - a hug in a bowl.
if you haven't noticed, thyme, rosemary and winter savory are my favorite fall herbs - the aromatic smell & earthy taste never fail to make me smile - just he thought makes me all warm on the inside.
when life gets crazy what is your favorite quick and easy weeknight meal that makes you smile from the inside out?
what is your favorite way to unwind and relax after a challenging day?
after falling out of a consistent yoga practice I am back to practicing at least 3 sometimes 4 nights a week and have found my sense of internal balance again - do you practice yoga, do you notice a difference in your overall being & centering after your practice?
Creamy Potato Carrot Leek Soup
you will need:
for the soup
4 medium potatoes - scrubbed very well & cubed
3 small-medium leeks- trimmed washed, light green & white parts sliced
3 large carrots- scrubbed well, trimmed and sliced into rounds
2 large garlic cloves, minced reserving 1 tsp for bread crumbs
6 cups of water
1 tsp salt
2 tsp thyme - woody stem removed & leaves finely minced
for the bread crumbs
1 slice of your favorite bread - toasted & processed in a food processor until crumbs form
1 tsp thyme - woody stems removed
1 tsp reserved minced garlic
drizzle of olive oil
in a large soup pot add scrubbed and cubed potatoes, carrot rounds, leeks & garlic - cover with 6 cups of water and bring to a bowl. cover and reduce to a simmer - simmer for 20 minutes, until veggies are soft. add salt and thyme. remove from heat and puree with an immersion blender, or working in batches, carefully transfer soup to a blender and puree - make sure you vent the blender cover for steam to escape - cover opening with a kitchen towel.
to make the bread crumbs, heat a small saute an over medium high heat. drizzle with olive oil and add thyme and garlic - saute until crumbs are golden brown.
to serve, ladle soup into bowls and top with bread crumb mixture.