Leek and Apple Soup

Sometimes I feel like a food snob. I own. I tell people straight up. I am weird when it comes to food. Really I don’t want to go into a whole Paleo eating rant. I eat lots of veggies. Lots of meats. To me, my diet has lots of variety, but when I try to explain to people what I try to avoid it seems extensive: no grains, potatoes, sugars, most vegetable oils, beans, rice, processed foods, and raw tomatoes (just because I don’t do the texture).

The other day at work our poor sous chef Davey was proudly trying to get me to try some of the Leek soup he made. What’s in it? That is my initial question. Leeks, fennel, potatoes…..You lost me at potatoes. Of course our chef Zac made fun of me. Most people would be tripped up by leeks and fennel and you turn your nose up at potatoes? What can I say, I am anything but conventional.

Saturday at the market I went over to visit and shop at my friend Jason’s booth. As I’m waiting on him to calculate my peppers, the leeks are staring me in the face. My arm reaches out to grab them, devoid of actually realizing what I was doing. They were in my basket and home before I began to think of what I was actually going to do with them.

Hmm…..maybe I should make soup too? Soups are kind of sparse on my website. When I did some recipe updating on my page the other day I felt a pang of sadness when I saw the sad compilation of soups I had. Determined after this revelation, I set out to make a bomb-ass leek soup. One devoid of potato assistance, but equally as tasty. I had an apple to spare from the pie I have to make this week. Why not throw that in for good measure? It is starting to look good.

Leek and Apple Soup

  • 4 local fresh leeks, chopped up
  • 1 local fresh apple, cored and chopped up as well
  • 1 tsp turmeric (for some added nutrients and color)
  • 1 tsp fennel seeds
  • 1/4 toasted macadamia nuts
  • 1 cup broth (homemade speaks to my soul)
  • salt and pepper to taste

Let’s Make it Happen: Saute the leeks in a bit of organic coconut oil. Toss in the apple. Keep cooking for a bit. Toss with the fennel seeds and turmeric. Throw in the nuts as well. Pour in the broth. Season to taste with salt and pepper. Cook. Let it boil. Let is simmer. Let it chill out for a bit. Process that stuff. Put it back on the stove. Serve it up hot. Garnish and dig in!

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