This creamy kumara and leek soup is deliciously comforting and I have to say it is just as good if not better than a classic potato and leek soup!
Gluten, dairy, refined sugar, egg and nut free, paleo.
6 cups of chicken bone broth (*see quick recipe below)
2 red kumara, peeled and roughly diced
1 leek, chopped quite finely
1 Tbs coconut oil
1/2 tsp kelp salt
A good pinch of white pepper
1 tsp ground cumin
Juice of 1/2 a lemon
1. In a large pot, cook kumara in chicken bone broth for 10 – 15 minutes or until soft and cooked through. Set aside and allow to cool slightly, then add salt, white pepper, cumin and lemon juice and whizz with a stick blender until completely smooth.
2. Cook leeks in a pan on low – medium heat with coconut oil and about 2 Tbs water. Stir every minute or so and add a little bit of water to avoid browning or burning the leek. Cook until very soft / translucent (a good 10 mins or so).
3. Add leeks to kumara and whizz with the stick blender for 30 seconds or so until it is as smooth as you like it (I like it quite smooth but not completely).
4. And add more salt, lemon juice and or white pepper to taste. My husband also said sour cream was amazing on it 😉
* I make chicken bone broth by stripping the meat off a chicken roast after having roast chicken for dinner, or roasting chicken carcasses for about 30 minutes (I buy them from the market but I’m sure butchers would also sell them) and cooking in the slow cooker full of water with salt, a dash of apple cider vinegar and 1 – 2 cups of chopped organic celery for about 15 hours. My favourite use is obviously soup at the moment, but it is also yummy to drink by itself or use in cooking like you would chicken stock.
x Aunty Bee