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Weight LossRib Sticking Cream of Potato Dill Soup
February 8, 2011 By
Leanne Vogel
July 22, 2015
The adventure of the pureed soups continue.
I love pureeing because:
- Pureed foods share healthful commonalities with smoothies.
- Pureed soups warm you up quickly.
- Almost anything you puree tastes fantastic and is easy to make.
- You can freeze pureed foods and eat them later.
- I have a vitamix. I know, you can puree with other blenders, but the vitamix makes me want to just do it more.
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 1 leek, white part only, sliced
- 1 cup vegetable broth or chicken broth
- 4 medium red potatoes, cubed – do not peel!
- 2 cups unsweetened original almond milk
- ½ teaspoon himalayan rock salt
- ⅛ teaspoon freshly ground pepper
- 2 tablespoon fresh dill
- In a medium saucepan, melt coconut oil on medium heat. Add onion and leek, sautee for 5 minutes.
- Add vegetable broth, potatoes, almond milk, salt and pepper. Bring to a boil, then reduce to simmer for 20 minutes.
- Add fresh dill during the last 5 minutes or cooking.
- Pour soup into blender and blend until smooth.
- Serve immediately.
Hi! I'm Leanne (RHN FBCS)
a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
