foodie: leek-chard soup

 

not knowing exactly what to do with a huge bunch of leeks and a mongo-size bunch of swiss chard, i decided to make a soup.  this super-healthy soup is hearty, earthy and very filling.  we enjoyed our bowls topped with a spoonful of cottage cheese and sprinkled with toasted pumpkin seeds!

here's what you'll need for 5-6 servings...

1 large bunch of leeks, cleaned and roughly chopped
1 large bunch of swiss (or rainbow) chard, roughly chopped
1/2 head of garlic, roughly chopped
1 cup almond milk (or vegetable broth)
2 tbsp olive oil
2 tbsp butter
1/4-1/2 tsp red pepper flakes
salt & pepper

toppings:
cottage cheese or sour cream
toasted pumpkin seeds

1. in a large stock pot, pour in the olive oil.  add in the veggies and garlic, and cook over medium heat, covered until the volume reduces by half.  season with salt, pepper and red pepper flakes.  cook until the veggies are tender.

2. add the cooked veggies, butter and 1/2 the almond milk into a food processor and blend.  continue to add the remainder of the almond milk until you achieve a thick, creamy consistency (it may take more/less milk depending on how thick you want it).

3. pour soup back into stock pot to bring it back up to temp.

serve with grilled cheese sandwiches or buttered toast points :-)  it tastes "green".