If you like leeks you will love this soup!
Or better yet, you should love leeks! Why?
Leeks are low in calories but high in nutrients, particularly magnesium and vitamins A, C, and K. They actually offer around twice as much vitamin C as the same quantity of oranges!
Leeks are also a good source of manganese, which may help reduce premenstrual syndrome (PMS) symptoms and promotes thyroid health.
This soup is made with a combination of leeks, sweet potatoes, mushrooms, spices, and bone broth. Your body and gut will thank you after eating this soup!
- First peal and cut the potatoes into smaller cube like pieces. Place them into a bowl and cover with water. Set aside.
- Wash the leeks. Cut off the ends with the root and also any wilted green parts, eventually remove first layer of the leek. Cut off the white part and separate all green parts of the leek. Wash properly.
- Slice the leeks and leave about half of the green part on the side.
- Wash and cut the mushrooms.
- Heat the ghee, butter, or oil in a pot and add the white part of the leek and a little bit of the green part. Stir and sauté for a few minutes until fragrant and soft.
- Sprinkle with cassava flour and keep mixing until smooth.
- Pour with 1 cup of the broth and keep mixing until no lumps form.
- Add remaining 3 cups of the broth, cut potatoes, and mushrooms. Season with salt to taste.
- Bring to a boil and boil for about 10 minutes or until the potatoes are soft. Stir occasionally.
- Before the soup is done, add the remaining green parts of the leek, marjoram leaves and minced garlic. Boil for another 3 minutes. Taste and add more salt if needed.