Purple Cabbage Potato Leek Soup

This immune-boosting, nature-rooted soup is simple to make, simply nutritious & simply delicious! All you need is a high-speed blender (I prefer VitaMix) and a large cooking vessel.

Remember this is a Whole-Food, Plant-Based (WFPB) recipe, so do NOT skin the potatoes! The goal is maximizing nutrition by eating the food in its perfect, nature-wrapped, whole-food "package", as intended. You don't want to miss out on the nutritional & metabolic benefits found in the skins. The potato skin provides fiber so that the starch/sugar in the potato doesn't spike your blood-sugar. The VitaMix will pulverize the potato skin and you won't even know you're eating potato skin. Just be sure to steam-cook the potatoes to soften them & cut them into smaller pieces before adding to the VitaMix. Use some veggie stock or water to puree the potatoes, add to the rest of the puree and simmer on low heat for about 30 minutes to allow the flavors to develop.

Ingredients:

Purple &/or Green Cabbage*

Purple Potatoes*

Leeks*

Onion, Yellow*

Celery*

Garlic*

Vegetable Stock* (one without added sugars/starch, oil)

Salt & Pepper* to taste

Optional Ingredients:

Top with my WFPB cashew "cream" https://www.returntonature.info/post/cashew-cream-vegan & your favorite microgreens or sprouts for added nutrition & sensory enjoyment.

* Organic