This delicately flavorful soup is simple and light.
1 Tbsp coconut oil
1 large leek, sliced thin (use only white and light green parts)
6 cups vegetable broth
2 medium potatoes, cubed
3-4 carrots, sliced
1/2 cup fresh parsley, chopped
1/2 tsp dried thyme
1/4 tsp crushed red pepper (optional)
sea salt to taste
In a medium stockpot, heat canola oil over medium flame; add leeks and saute about 5 minutes, or until beginning to turn translucent. Add broth, potatoes, and carrots and bring to a boil for 10 minutes or until potatoes are tender. Remove from heat, and stir in parsley, thyme, red pepper, and salt to taste. Serve and enjoy!
*gluten free (use gluten free broth/bullion) and soy free