Creamy Leek Soup

Nothing says autumn like a hot bowl of comforting soup. This creamy vegan soup has a rich flavor from the slow sautéing of the leeks, onions and garlic. I substitute zucchini for potatoes in this recipe to keep it a low glycemic soup. It freezes well if there are any leftovers. As always, try to use as many organic vegetables when possible.

Serves 4

2 Tbs. extra virgin olive oil

2 large leeks, white parts only, sliced thin and rinsed well

1 large yellow onion, diced

4 large cloves garlic, minced

Himalayan salt to taste

4 stalks celery, diced

2 medium zucchini, diced

1 Tbs. poultry seasoning

4 cups purified water

2 cups plain almond milk

3 Tbs. fresh chopped thyme

Cracked pepper

1.   In a soup pot, heat olive oil over medium-high heat and add leeks, onion, garlic and salt. Sauté, stirring frequently until onions become translucent. (About 8 minutes.)

2.   Add celery, zucchini and poultry seasoning and sauté for an additional 5-7 minutes, stirring frequently.

3.   Add purified water and cover and bring to a gently boil. Simmer until all vegetables are tender but not overcooked.

4.   Turn off heat and add almond milk and stir well.

5.   Pour soup into a high-speed blender and process to a creamy consistency.

6.   Return soup to pot. Taste and adjust seasoning. Add fresh thyme and cracked pepper and serve immediately.