I am not a fan of crash diets or any diet, really. Instead, I believe in nourishing the body with good whole foods and eating for both health and pleasure. I also think it is important to indulge cravings within reason and with the healthiest option available.
This recipe is not meant to promise any magical transformations, but it is one that stemmed from French culture that I have adapted into my life. I love pureed soups, and I make them often, and I call this one a detox soup because many ingredients are natural diuretics and good for the gut. I typically make a big batch on the weekend and enjoy it throughout the week since I work from home and only need to feed myself. In the spring, I like to give my body a bit of reset by eating more whole foods and reducing sugar, dairy and carbs. I also limit alcohol or even cut it out entirely (wine is what I often give up for Lent).
Leeks are the star of the show in this soup, so it is important to buy them fresh, whole, and organic. This may mean purchasing more leeks since organic ones are usually smaller and covered in soil. In general, I like to use organic ingredients and prepare them myself. For this soup, I highly encourage you to do the same. I also prefer to buy carrots that still have their greens attached. I think they have a better flavor. Of course, buying precut veggies will save time, but flavor and nutrients are often sacrificed for that convenience. Once the produce is prepped, this is a foolproof recipe that allows for a lot of leeway for personal preference in measurements and flavoring. I am providing a rough guide of measurements and size to cut the produce, but ultimately everything will be pureed together, so do not overthink or stress about following this exactly. I measure this more on proportions, so the cut leeks should fill the pot at least halfway. The liquid should cover the vegetables once they are all in. Some of these ingredients are not available in supermarkets, so I provided links for them and some of the equipment I use in the list below.
What you need:
What you do: (pictures below)
I love to cook. My kitchen is one of my happy places because I get to be creative there. Although I own many cookbooks, I most often throw meals together based on what I have on hand - so it is rare that I make a meal the same way every single time. I may follow a recipe initially, but tend to use them more as guideline and do my own thing. Most of what I make is based on classic home cooked meals that I had while living in France, and my love of market fresh produce. Although we are able to buy many items year round, I base meals on what is currently in season. My philosophy on food is to keep it fresh, colorful, and flavorful. I will be sharing various recipes that my family and I love on this page. In the meantime check out my Instagram stories for regular food posts!