Very-Veggie Potato Leek Soup

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Very-Veggie Potato Leek Soup

  • Author: Lillian Jacobs
  • Total Time: 20 minutes
  • Diet: Vegetarian


I woke up to a thick coating of frost on the windows in the mountains this morning. It feels like fall is on it’s way out and winter is on it’s way in. In my mind – this means soup weather! Since I’m on the tail end of a fall ayurvedic cleanse I needed to keep the soup rich and creamy, but also make sure it’s cleanse-appropriate. I had potatoes and leeks in the kitchen from this past week’s CSA box and I’ve been dreaming of a  potato leek soup all week. The dairy and cheesy-deliciousness of a traditional potato leek soup is heavy on the digestive system (an Ayurvedic no-no), so I made a few swaps. The result was so satisfying that I will make it again (yes, post-cleanse) and decided to share! Here ya go: 



3 cups Vegetable Broth 

1 cup chopped potato (I haven’t tried this with sweet potato yet, but I bet it would be delicious) 

1 cup chopped butternut squash 

1 cup chopped leek 

1 cup chopped broccoli 

1/8 cup full fat coconut milk

1 tsp turmeric powder 

2 tsp ghee (coconut oil would work great for my vegan friends) 

1 tsp chopped fresh ginger 

salt & pepper to taste


Bring the vegetable broth, turmeric powder and ginger to a boil. Once boiling throw in the chopped vegetables. Reduce heat to medium, cover and let simmer for 15 minutes. After 15 minutes check to make sure the squash a potato is soft, if not, cook an additional 5 minutes. Remove from heat and let cool. Add in ghee and coconut oil. Using blender or immersion blender blend until thick and creamy. Top with salt + pepper and enjoy! 

  • Prep Time: 5
  • Cook Time: 15
  • Category: Soup

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