Hope you are enjoying lots of treats and not too many tricks. đ A lot of people at work really get into dressing up, so I joined in this year for the first time in a long time. Of course I promoted healthy foods by dressing up as a bunch of grapes. It was actually a lot of fun. Â I just can’t believe that October is already over. The holiday season is approaching just so quickly – eek! Today, I thought I would share with you this delicious soup Will made up the other night. It’s a perfect way to warm up on the approaching cold winter nights! Feel free to replace the butter with oil if you’d like to make it vegan – both ways are delicious!
Tomato Leek Soup (vegetarian; gluten-free)
(Makes 4 Servings)
Ingredients:
- 8 roma tomatoes, chopped
- 3 leeks, thinly sliced
- 3 carrots, chopped
- 1 pint vegetable broth
- 2 tablespoons butter
- 2 bay leaves
- 1/8 teaspoon celery salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon thyme
- Salt and pepper to taste
Directions:Â
- Melt butter in large sauce pan over medium-high heat. Toss in leeks. Cook for 5 minutes, stirring occasionally. Add carrots and tomatoes. Continue to cook and stir for another 10 minutes until leeks begin to soften.
- Stir in broth. Bring to a simmer and cook until vegetables softened, about 15 minutes.
- Stir in spices and cook another 1-2 minutes.
- Turn off heat and pour soup into a blender or food processor. Blend until smooth (or puree only half of it to leave a few bits of chopped veggies like we did).
- Serve with cheese!