Potato Leek Soup

This is a soothing soup for everyone (all doshas). It is grounding, hearty and stimulating for the digestive system with the addition of fennel seeds. Leeks are lighter than an onion, yet still provide a mild pungent flavor. Enjoy this soup in the Fall and Winter seasons.

Ingredients

• 1 Leek

• 2 Yukon Potatoes

• 3 cups of broth of your choosing (you may need to add more while cooking)

• 1 tsp of coriander powder

• 1 tsp of dried parsley

• 1 tsp of fennel seeds

• Salt & Pepper

• ½ squeezed lemon

Instructions

• Wash, peel, and chop the potatoes.

• Chop the white part of the leek.

• Combine all of the ingredients (except for the lemon) into a pot.

1. I used this Phillips Soup Maker and highly recommend it. All of the ingredients can be added together.

• If using a traditional pot combine the ingredients and cover for ~30 minutes.

• When the potatoes are soft, use a blender or immersion blender.

• Top the soup with a squeeze of lemon, parsley and salt & pepper to taste.