Sunshine. So nice of you to join us through these grey and hollow days. The pounding of rain has become the soundtrack to our daily lives and for a moment, just one, we had forgotten what your beams of light do for us. Curled up in tight balls with warm slippers and over-sized sweaters, our eyes begin to open and see your light bursting through the cracks of our blinds. We open them quickly in excitement that you are here and suddenly step back as our pupils adjust to your glory.
To have a day full of you brings relief to our souls. Reminds us why we moved ourselves across the country to live in a far off rainforest where everything became new again. A walk along the beach in the beginning of March only wearing our spring jackets brings deep breaths of the fresh air and warmth to our faces. You glisten on the water, in the most mysterious way – plop! A rock in the water thrown by a happy toddler disturbs your pattern but you seamlessly return to making all things naturally glitter. We spend as much time with you outside as possible but soon our stomachs begin to grumble and we hesitantly head back inside to eat some soup. Not that the soup is bad – it’s just that your company is SO good. We would love to meet with you again, sweet Sunshine. Please stop by more often than not – your company is gratefully appreciated.
As a note, during the elimination diet, white potato was off our menu due to reactions like acid reflux and gas. Every once in a while, I like to try ingredients again just to see if perhaps the sensitivities have gone away. Unfortunately, about 20mins after eating this soup I had serious reflux. So, even though I used all organic produce, the recipe is clean and tasted delicious, my body reminded me that not all food works for me. I still had to share the recipe with you all! Enjoy – this one really sticks to your ribs!
- 3 leeks, white and tender green parts only, chopped and rinsed well of sand
- 3 white potatoes (I used Russets), peeled and chopped
- 1 tbsp grape seed oil
- 4 cups of high quality broth (I make mine from scratch in large batches, then freeze)
- 2 cups filtered water
- 1 whole bulb of garlic, peeled and crushed
- ½ tsp thyme
- ¼ tsp nutmeg
- ½ tsp sea salt or more to taste
- pepper to taste
- 1 oz of high quality sharp white cheddar cheese (optional)
- In a large pot, heat oil and add leeks and potatoes. Let cook for 2-3mins, stirring while they softened.
- Add broth and filtered water to pot and bring to boil.
- Turn down heat and add garlic, thyme, nutmeg, salt & pepper. Stir flavourings and cook until potatoes and leeks are tender. About 20mins.
- Remove from heat and carefully blend in small batches with a high powered blender until creamy and smooth.
- Serve with 1oz of sharp old cheddar cheese on top and a drizzle of high quality olive oil. Enjoy!