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creamy dairy free leek & potato soup

Creamy Dairy Free Leek and Potato Soup - nu roots nutrition

Hola mis amigos! Long time…yet again. Part of me feels the need to apologize for dropping off the face of the planet and yet somehow I’m proud of the fact that I have been able to devote most of my time and energy into learning how to be a mama. Alas, it is time to get back to work, so I’m going to try and jump right in. Any mama of a toddler knows time must be used wisely.

Leek and potato soup has always been one of my faves, but dairy and I are ‘friends off’. It doesn’t agree with me or my son, so despite my love for (organic, grass-fed) butter, cheese and cream, it’s currently no go in our house.

It’s been a lot of trial and error to get the right level of creaminess in my leek and potato soup, and my friends I think I’ve found the missing link….macadamia nuts!

I love macadamia nuts! What’s not to love? They contain:

  • Vitamin E: boosts fertility and protects essential fats
  • Selenium: anti-cancer miracle mineral
  • Monounsaturated fats: “good” fat
  • Fibre: get the bowels moving
  • Protein: sustain your appetite, repair muscles

Creamy Dairy Free Leek & Potato Soup Recipe

Ingredients

as always choose organic if possible

  • 2 leeks
  • 2 tbsp virgin coconut oil
  • 3 medium potatoes
  • water or broth (vegetable or bone broth)
  • 1/2 cup almond milk
  • 1/4 cup macadamia nuts
  • sea or rock salt, to taste
  • pepper, to taste

Instructions

  • Wash the leeks well and slice down the middle, lengthwise. Then chop in 1/4″ slices using the white and light green portions only.
  • Gently heat coconut oil on the stove (med low) in a sauce pan, when warm add leeks and saute until soft (a few minutes).
  • Wash and chop the potatoes in 1″ cubes. You can leave the skins on if they are organic. Add them to the pot when the leeks are nice and soft.
  • Add water or broth to the pot, just enough to cover the potatoes, or slightly less if you like a thicker soup. Please do not use commercial bouillon cubes, they are usually full of hydrogenated fats and MSG (which can be hidden under other names). If you want to use a bouillon cube buy it at a health foods store, make sure it’s organic and has no funky ingredients. Alternatively you can make your own vegetable or bone broth (bone broths are incredibly nutrient dense and super healthy for joint health). Or feel free to just use water and add extra seasonings (herbamare or other sea salt & herb blends).
  • Once everything is thoroughly cooked, about 10 minutes, remove from heat.
  • In a blender, blend almond milk and macadamia nuts to form a nut “cream”.
  • Add the soup to the blender, and blend (you may do this in batches if you have a small blender), alternatively you can use an immersion blender and just add the cream to the sauce pan.
  • Season as you wish with salt and pepper, then serve.

no bloat spaghetti boat

Spaghetti squash and kale pesto . www.nu-roots.com

Spaghetti squash is perhaps one of the best pasta subs out there. Not only is it gluten free, but this recipe is entirely grain free! The beauty of a grain free pasta is the zero bloat and no heavy feeling post consumption. Feel free to sport your extra skinny jeans during this meal, you wont even have to undo the top button!

Now the long list of ingredients and lengthy looking recipe below is deceiving, do not be intimidated! Just pop the squash in the oven and get the food processor out. The kale pesto is ready in minutes and you can sit back, relax and wait for the squash. This is not a difficult dish whatsoever, I’m by no means an extravagant cook!

Step 1. Cook Spaghetti Squash

  • Spaghetti squash, 1/2 per adult
  • 1 tsp coconut oil per ½ squash

Preheat the oven to 350 F

Cut the spaghetti squash lengthwise and scrape out the seeds. Rub a tsp of coconut oil on each ½ squash. Place face down on a cookie sheet and bake for about 45 minutes or until soft. You can add some water to the cookie sheet to steam it up a bit faster, just be careful not to spill the water and burn yourself!

Step 2. Prep Kale Pesto

  • ½ bunch kale (washed and off the spine)
  • 2 tbsp olive oil (or hemp, walnut, flax oil)
  • ½ cup hemp seeds (or pine nuts, or cashews)
  • 1 tbsp dry basil (or 3 tbsp fresh)
  • 1 tsp dry oregano (or 1 tbsp fresh)
  • ¼ cup fresh lemon juice
  • 1-2 cloves garlic
  • ½ tsp sea salt

Optional – but extra delish

  • 2 tsp        bragg soy sauce
  • 1/4 cup    nutritional yeast (a Parmesan cheese substitute)

Place all ingredients in a food processor and mix until smooth.

Step 3 – Additional goodies per 1/2 squash

  • 1/4 cup cannellini beans (cooked or canned), rinsed
  • 2 tbsp chopped kalamata olives (press with the palm of your hand to get the pit out)
  • 4  chopped grape tomatoes

Step 4 – put it all together

Place the cannellini beans into the bowl of the squash. Add a couple of scoops of kale pesto (to your taste), and top with grape tomatoes and kalamata olives.

Step 5 – eat to your hearts content!

Scrape the sides of the squash with your fork to pull the spaghetti squash from the skin. We found it quite filling, with lots of leftovers.

I hope you enjoy it as much as we did! Even my 10 month old got in on the action.

On another note, we are finally getting settled into our new Oakville life and I am keen to get the biz up and rocking once again. If you have any recommendations on what you’d like to see online or in town (if you’re in Oakville), please comment below or feel free to send me an email!

Much love,

Sam