Warming Dairy Free Soup – Leek & Potato

When your children come back from school in the autumn and winter, they are often pretty chilly and tired and need a lovely warm bowl of soup to fill up their hungry tummies. Soup is a quick and simple supper to give them, especially when time is tight after swimming or other after-school activities.

This leek and potato bowl of goodness is made from gut-friendly bone broth and makes a delicious dairy free soup. It contains a good balance of carbs, fats and proteins as well as a hidden green vegetable and a green herb, so a whole meal in one bowl!

This soup is a dairy-free, yeast-free and gluten-free version of the classic leek and potato. We use brain boosting cashew nut butter to make this soup creamy and filling and fresh chicken bone broth (no stock cubes please!) to boost up minerals and amino acids.

Bone broth is one of the most important healing foods you can give your children and is important for gut, joint, immune and brain health. Drinking bone broth is a brilliant way to soothe sore tummies and to clear sniffles.  It is important to use home-made or fresh chicken bone broth to provide essential amino acids, gelatin, collagen, and minerals including calcium, magnesium, phosphorus and trace minerals.  Stock cubes do not contain all these goodies and often contain the unwanted trio of excito-toxins: hydrolysed protein, monosodium glutamate and yeast extract, all of which may have a negative impact on your child’s brain cells.

Get our lovely Healthy Bites newsletter each week!

Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket! We don’t share your details with anyone else.

Warming Dairy Free Soup – Leek & Potato

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Soups
Servings 5 people

Ingredients
  

Instructions
 

  • Melt the coconut oil and fry the leeks gently in a large saucepan.
  • Add the potatoes and the stock and simmer for 12 minutes until leeks and potato are soft.
  • Place soup in blender and add the cashew nut butter and parsley. Blend until smooth.
  • Season with Celtic or Himalayan salt and freshly ground black pepper.

Notes

Every time you roast a chicken remember to keep the bones and make a slow cooked chicken bone broth – slow cook for 12 hours to get the most benefit from the bones.  You can store bone broth in the freezer, if you do not use it immediately.
Large quantities of bone broth can now be bought online, or from your local butcher or delicatessen but it is much more economical to make it at home.
Tried this recipe?Let everyone know how it was!

Responses

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.