Kaia Creamy Leek + Carrot Soup // I will admit, it does look like Gerber baby food. But, the taste is delicious + rich + creamy. Not to mention it’s pretty simple to throw together too.
I have to tell you a quick joke…..
Q: How do you turn soup gold?
A: You add 24 carats
LOLOLOLOL….I kill myself 🙂
Here’s what you’ll need:
- 1 leek, sliced into rounds
- 2 tablespoons coconut oil
- 4 cups carrots, chopped
- 1 cup cauliflower, cut into florets
- 4 cups vegetable stock
- Fresh thyme (which I completely forgot)
*after pureeing the soup I added fresh ground pepper and a couple dashes of red pepper flakes
Melt the coconut oil in a large pot over medium-high heat. Add sliced leeks to the pot, stir and cook for 3-4 minutes or until lightly browned. Stir in the chopped carrots and cauliflower and cook, stirring, for another 3-4 minutes. Pour in the stock to cover the veggies. Cover and simmer for 15 minutes. Let the contents cool a bit and then pour into a food processor. Puree with the additional tablespoon of coconut oil (fresh pepper + red pepper flakes) until smooth and creamy. Pour back into pot and reheat. Serve warm.
You can modify this recipe using your favorite spices and herbs. The base of this soup is delish, but the options are endless.
Last night was our weekly Monday Mother + Daughter date. I asked Bay what she wanted to do. Without a hesitation – Bake chocolate chip cookies (duh) and go for a bike ride and look for the “make a wish flowers.” Also known as dandelions. So that’s exactly what we did. We found a yard covered in them. Made lots of wishes and pedaled on our way. We also practiced on our CYPC. Bailey and I worked our way up to a 1 minute plank hold using the 30 day Plank challenge that I posted last week. You can find it here.