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Yam Leek Soup
By (Published: )
Chef Dan Brophy
Prep Time Cooking Time Servings
6 people
  • 2 tablespoons coconut oil
  • 1½ pounds yams, peeled and cut into small chunks
  • Vegetable stock
  • pepper to taste
  • 1/4 C Chopped Parsley
  • 3 large leeks
  • Salt to taste
  • ½ lemon, juiced (optional)

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1) Melt coconut oil in a 4 to 6-quart pot over medium-high heat.
2) Add leeks and cook until beginning to soften.
3) Add yams and cook for a couple of minutes. Add stock, just enough to cover the vegetables—you will add more later. Season with a pinch of salt and pepper.
4) Bring to a boil, lower to a simmer, and cook until leeks and yams are soft.
5) Using an immersion blender or regular blender, puree soup until smooth.
6) Top with chopped parsley

Suitable for these diets:

Vegetarian Gluten Free Vegan

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