LEEK AND MUSHROOM SOUP - A HEARTY SOUP FOR A COLD, WINTERY DAY

One of my favorite things to eat on a cold day is a heart-warming bowl of soup. This soup is richly satisfying, simple to make and ready in about 30 minutes. In my health journey, I have found that I’m better off eating “real” foods instead of “low-fat” or “non-fat” foods. I have found that the “low-fat” foods are full of preservatives and fillers that my body is better off not having! I have also found that when I am craving something rich and creamy, I can enjoy something like this without feeling guilty because I’m not filling myself up with refined carbs. No, I don’t eat a paleo diet, but I try to eat a balanced diet filled with vegetables, proteins, fiber and healthy fats. (Mediterranean diet is best representation of how I try to eat). Since my body tolerates dairy, I have no problem digging into a hearty bowl of this soup! My version of a leek and mushroom soup can be tweaked to fit a vegan or lactose-intolerant palate as well . Just substitute the chicken broth for vegetable broth and use coconut milk in place of the heavy cream. This recipe serves about 4 (small bowls)

2 leeks, sliced thin and rinsed

1 package sliced portabella mushrooms (you can use your favorite type of mushrooms)

3 cups chicken broth (or vegetable broth)

2 cups heavy cream (or coconut milk)

4 tablespoons olive oil or avocado oil

Slice leeks to up to the part where the white meets the green tops. Place slices of leeks in a colander and give a good rinse- there tends to be a lot of sand in leeks.

Dice mushrooms

Add oil to heavy cooking pot and heat to medium

Add leeks and mushrooms and cook until soft

Add chicken broth and bring to a boil

Turn heat down to simmer and add heavy cream (or coconut milk if you do not prefer dairy)

Stir until heated through and serve. Salt and pepper to taste.