To battle rain dreary days of spring I have put together a delicious Leek and Elephant Garlic soup. It will warm you from the inside out and doesn't take all day to prepare.
LEEK AND ELEPHANT GARLIC SOUP
They do say that necessity is the mother of all invention. When I tried to make Leek and Potato Soup after a hike with the dogs on today I discovered I had no potatoes. What I did have was plenty of elephant garlic, white onions, celery, leeks and parsnips. So here is how today's soup making session went down.
6 leeks, whites only, roughly chopped
2 big yellow onions, coarsely chopped
4 stalks celery with leaves coarsely chopped
3 fat parsnips, peeled and chopped
1 head elephant garlic (yes, the whole head, go on!)
4 tablespoons olive oil
1 tablespoon coconut oil (for the laureic acid and fat burning power)
1 tablespoon sea salt
1 tablespoon white pepper
8 cups low sodium vegetable or chicken stock
Heat oil and coconut oil in large Dutch oven over medium high flame.
Add all chopped veggies and saute until onions are soft about 10 minutes. Stir frequently so ingredients don't stick.
Add chicken stock, salt and pepper and increase heat to boil. When boiling reduce heat and let simmer for 30 mins.
Using an immersion blender puree soup until smooth. If your soup is too thick (who knows how big your onions or parsnips really are?) adjust by adding more stock or water.
Ladle into bowls. Drizzle a little avocado oil on top (this looks really pretty and adds a bit of healthy fat for those dry, cold winter days). Serve immediately with plenty of dark, richly grained breads or crackers.
Makes a whole lot of soup!