While I am serious about my exercise, I like to keep the recipe part of this blog lite with a dash of humor. However, I have been benched for the better part of a week with an injury. I’ll tell you all about it next week.

In the meantime, I hope you enjoy this recipe for a soup I made a few weeks ago.
Serves 6-8.

2-3 leeks, diced (I used 2 because they were unusually enormous)
6 potatoes, diced (yellow, which hold up well in soup)
1 large onion, diced
6 small garlic cloves
1/2 tsp nutmeg
1 tsp paprika
1/2 tsp sea salt
1/4 tsp pepper
6 cups water with two vegetable bouillon
1 cup almond milk
1/3 cup nutritional yeast

Heat a large soup pot for a few minutes. Add onions, turn heat to low and cook for a few minutes until translucent. Add leeks, potatoes and a little water to keep vegetables from burning. Cook for five minutes. Add spices and cook for another few minutes. Add water with the bouillon cubes. Simmer on medium low heat for about twenty minutes or until potatoes are tender but not mushy. Stir in almond milk and nutritional yeast, remove from heat and blend (vitamix makes for quick work) until smooth.
Optional: keep some of the potatoes out of blender for a chunky version of this soup.  I forgot to keep some of the potato pieces separate for this version. To rectify, I diced a few more potatoes, added them to some of the blended mixture, cooked in a skillet until potatoes were tender and added to soup.

I don’t know what to ask…I have fog.   Please, leave any comment…