In my attempt to eat less during dinner I’m trying to eat more vegetable based soups before the main course.
I decided to use fresh veggies that I recently picked up from the local farm stand. A few of the highlight veggies turned out to make one fabulous soup!
Here’s the recipe:
3 large potatoes
3-6 leeks, cleaned, green part trimmed off
2 celery roots, peeled and chopped
3 strips of bacon, I used all natural, no nitrates or nitrites (Omit if vegan dish is preferred)
4 cups water
2 cups almond milk
2 ears fresh corn, kernels removed
Salt and Pepper
Chop bacon into tiny bits and sautee in large pot until crisp-if not using bacon, heat 3 tablespoons of olive, grape seed or sunflower oil, add chopped celeriac (celery root), potatoes, leeks and water, add salt and simmer low for 30 minutes. Add corn and almond milk, heat through.
Ladle into bowls, sprinkle with pepper and enjoy!