You get super sick of hospital food, super fast. And just because it’s cooked in a hospital, doesn’t necessarily mean it’s “good” for you. Out of desperation for a decent lunch, my “creamy” leek and vegetable soup was born!
One of those days between my mom’s heart attack and her bypass surgery, I ran home while they were running tests on her. There were some veggies in my fridge that were looking a little limp and a can of light coconut milk in my pantry that had been gathering dust.
So I grabbed them all up, added a little chicken broth, and ended up with a totally delicious soup!
What are your favorite ways to use vegetables that are looking like they’re about to hit their last leg? Feel free to share your ideas and recipes (or links to your favorite recipes) here or on our Facebook page!
Creamy Leek and Vegetable Soup Recipe
Feel free to substitute with whatever vegetables you happen to have in your refrigerator. This is just what happened to be in mine that day.
- 2 cups chopped leeks
- 1 small chopped potato
- 1 cup chopped zucchini
- 1 cup sliced or shredded carrots
- ½ cup diced bell pepper (for extra color, use a tricolor mix)
- 2 cups chicken broth
- 15 oz (1 can) light coconut milk
- 1 bay leaf
- Salt, Pepper, and Garlic powder to taste
- Chop and rinse leeks
- Using a tablespoon or two of the broth, saute the leeks in a medium pot until they're soft (about 5 minute)
- While they're sauteing, peel, rinse and chop the small potato and the other vegetables you're adding
- Add the rest of the chicken broth, the can of light coconut milk, bay leaf, and the potato to the leeks
- Salt, pepper, and sprinkle garlic powder to taste
- Simmer for 10 minutes
- Add the rest of the vegetables
- Simmer another 10 minutes or until the potato is as soft as you like
The nutritional information included in the recipe was calculated with this nifty calculator tool!