Wild Leek Soup
Created for you by: Meghan Telpner
Cuisine: Soup
Yield: Serves 6
- 2 great big handfuls of wild leeks, cleaned and coarsely chopped
- ½ head of cauliflower, coarsely chopped
- 1 sweet potato, coarsely chopped
- 2 stalks of celery, coarsely shopped
- 8 cups of water (to just cover vegetables)
- sea salt and cayenne to taste
- (1/2 cup cashews optional if you want a cream soup)
- 3-4 sprigs of dill
- In a large pot, combine leeks, cauliflower, sweet potato, celery and about 8 cup of water and simmer for 20-30 minutes.
- Transfer to blender (or use hand held blender), add in raw dill and optional cashews. Puree
- Ready setty enjoy!
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/best-wild-leek-recipes/
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