A Simple, Healthy Meal

This is not perhaps a summery post. This is perhaps a recipe I will revisit when the weather chills a bit and a drizzle of rain greys the sky, rather than the sudden, violent storms of late spring and summer. But for now, it served well as a light supper on a day with a late, hearty lunch. I based it on a cleansing recipe from the blog Deliciously Ella, but made it my own with some simple tweaks.
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Rather than focusing on detox or cleansing, I focused on the vibrant flavors in the fresh veggies. I added a leek to enrich the flavor, as I love the taste of leeks, and I augmented the water with some rich beef broth, despite the fact that this would no longer be considered vegetarian. But you are certainly welcome to keep this soup vegetarian. I imagine it would be delicious if you used the rich leftover liquid from soaking dried wild mushrooms.
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Green Leek Soup
(adapted from here)

1 bunch of broccoli, washed and broken into florets
1 leek, sliced and washed
1/2 bunch of kale, washed and torn
1 can of canellini beans, drained and rinsed
1 handful of parsley, washed
2-1/2 cups of liquid (water, broth, etc.)
1 tsp. garlic powder
1/4 cup olive oil, plus more for sauteing
2-3 tsp. lemon juice
salt and pepper to taste

Heat some olive oil in a large saute pan over medium heat. Add the leek and saute until it starts to soften, add the broccoli and a splash of water. Cover and steam for a few minutes, until the broccoli turns bright green and begins to become tender. Add the kale and wilt. Turn off the heat. In a blender, puree the beans, parsley, and 1/3 of the broth. Pour out into a large pot. Then, puree, half the vegetables with 1/3 of the liquid and add to the pot. Finally, puree the remaining vegetables with the remaining liquid, plus the garlic, 1/4 cup olive oil, and salt and pepper to taste. Add to the pot. Bring to a simmer, taste and adjust seasoning. Turn off the heat and add lemon juice to brighten the flavor. Serves three, with crackers or bread for dipping.

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2 thoughts on “A Simple, Healthy Meal

  1. That sounds marvelous. I love leeks, too, in fact I’d say that they might be my very favourite member of the allium family. I can vividly remember the first time I recall trying them (in that most classic of dishes, leek and potato soup that a grade school friend shared with me from her lunch – we’d often trade or share like that) and how hooked I was instantly. That soup and leeks in general remain firm favourites to this day.

    Happy start of June wishes, dear gal!
    ♥ Jessica

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    • This is also already gluten-free for you, and has no dairy. I was surprised that Boyfriend didn’t choose rice crackers to go with it, too, as he’s gotten hooked on them by a family friend with Celiac disease. Thanks for your kind wishes!

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