It was the perfect day for potato leek soup topped with scallions. Thick, creamy, and oh my goodness …. incredibly delicious!! xoxo

It was in the latest Chopra Center email newsletter (just pasting straight from there).

I always tweak recipes so I did not add the rosemary, oregano, and parsley. Yet, I added ground ginger. I LOVE the kick ginger gives to dishes.

Potato Leek

There is only one word to describe this soup—comfort. It’s thick, creamy, and bursting with flavor. Leeks are often underutilized in the kitchen, but they’re a phenomenal source of vitamins and antioxidants, not to mention quite delicious.

Ingredients:

* 1 tablespoon olive oil
* 4 leeks, sliced
* 3 garlic cloves, chopped
* 4 russet potatoes, cubed
* 4 cups vegetable broth
* 1 (14-ounce) can white beans
* 1 teaspoon rosemary
* 1 teaspoon oregano
* 1 teaspoon parsley
* Sea salt and pepper, to taste

Directions:

Sauté leaks in oil over medium-high heat for about five minutes, until softened.
Add garlic and potatoes and sauté two more minutes.
Add broth, beans, and spices.
Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.
Remove from heat and puree mixture in a blender. If soup is too thick, add water until desired consistency is reached.
Add salt and pepper, to taste.

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The warm and creamy potato leek soup called for a refreshing and satisfying side salad.

Cucumber and arugula! English cucumber, arugula, pickles, scallions, kalamata olives, topped with warm beets and fig balsamic dressing.

Plus a side of baked potato medallions. The entire meal was food bliss. xoxo

January 26 2017:

Carrot Ginger Soup tonight …. creamy, flavorful and incredibly pleasing. So yummy!

January 27 2017:

Oh ginger, how I love thee!!! Yummy!!

January 28 2017:

Best chili yet! A spicy veggie chili with red peppers, mushrooms, and jalapeño. I am in food bliss!

So good I had it for breakfast this morning with a cup of yummy coffee. Both brought out the flavors of each even more. So incredibly satisfying.