I fell in love with leeks the first time I cooked with them in my kitchen. I'd eaten them many times before but never experimented with them.
About four and a half years ago, I first made a Vichyssoise (chilled potato leek soup, which is an amazing recipe) for an Alive Magazine cooking video. Don’t judge me by my hairdo! I don’t know what was going on with my bangs! Prior to this cooking video, I hadn’t paid much attention to leeks. But now whenever I see them at the farmers market or receive them in my organics delivery, I immediately feel inspired to make a soup.
This week I received three beautiful leeks in my organic delivery. As soon as I saw them, I immediately thought of soup.
Soup recipes have been on my mind because it’s been pretty rainy and damp in Toronto lately and I just love warming up with a comforting bowl of flavourful and super healthy soup. For dinner on Sunday night, we enjoyed this soup along with a wonderful salad Walker made.
Leeks add such an incredible, yet not overpowering, flavour to soup. And they have many wonderful healthy benefits.
So why do you want to add leeks to your diet?
I haven’t even talked about the health benefits of squash in this post, but I’ve cooked with them many times before so you can read about their superfood status in my recent recipes, including Quinoa Stuffed Acorn Squash or my Butternut Squash Soup with toasted pumpkin seeds.
I topped this soup with some pea shoots, goat feta cheese and pepper, but you can skip the cheese if you avoid dairy. It’s still just as tasty.
Vienna was having so much fun with us as we were shooting this recipe. More often then not, we try to do recipe shoots when she's sleeping, but this didn't happen today! We had some fun banging spoons together as Walker took the photos.
I have tried to give her this soup a couple times and she's not into it lately. In fact, the last 10 days have been weird with her eating. She's just not into much other than mama milk and fruit! I will keep trying and not get discouraged. Babies can be picky. However, she is into food styling, as you might have seen on my recent Instagram stories!
She loved feeling the butternut squash. I'm sure if I could translate her babbles she'd be telling me how to arrange them for a beautiful photo.
And now that I've babbled, I should share this recipe with you!
*You can peel the squash ahead of time with a veggie peeler if you are cutting it into cubes before cooking. The other option is to slice it in half lengthwise and bake it flesh side down. Then you can just use a spoon to scoop out the squash. I find it's easier to cook it without peeling and just scoop it out.
**You can use the whole leek (including the green leaves) if you wish. Just make sure you wash them well because there is often soil nestled inside the leeks.
***I used Cha's Organic coconut milk, the flavour is divine!
So there you have it, Leek Squash Soup. I hope you enjoy it and be sure to tag me #joyoushealth on instagram or tag my facebook page if you make it so I can see your creation!
Have a joyous week!