Fall Leek Soup

Fall Broccoli and Leek Soup

BE HEALTHY is one of the seven foundational pillars of the Moksha/Modo practice. While the Moksha sequence helps my mind and body be healthy on the mat, off the mat I rely on food as a major part of a healthy lifestyle.

I follow a primarily paleo lifestyle, which means that I (generally) do not eat grains, legumes, dairy, or sugar, and I focus on consuming lots of healthy fats, grass-fed/pastured meats (including organ meats), vegetables, and some fruits and nuts. For me, paleo extends further than a simple list of yes and no foods. It is a way for me to reduce inflammation in my body while gaining energy; a way to connect with my food by understanding how it arrives to my table, and create a healthy lifestyle that is simple and sustainable. Above all, paleo has allowed me to form a new relationship with food. Food is not a moral judgment, it is not about shame or right and wrong, it is fuel for our bodies, and it can and should be enjoyable. Feeling good on the outside, starts from the inside.

This soup is the perfect cozy fall recipe, packed full with nutrient dense vegetables and mineral rich bone broth, it will certainly help keep you warm and healthy during cold season!

Find me on Instagram at @jordantooheycarignan for more healthy recipes and fall fun!

Fall Broccoli and Leek Soup

Serves 2-4 (depending on how hungry you are…)

Soup
1/4 of fat of choice— divided (I used coconut oil, but butter/bacon fat would be delicious)
2 small onions (or 1 large)— diced
2 cloves of garlic— crushed
2 small broccoli (or 1 large)— stem with head attached
2 small leeks (or 1 large)
3 cups of chicken broth

Garnish (optional)
1 fennel bulb— thinly sliced
3-4 slices of bacon

Soup
1- Melt 2-3 tablespoons of fat in a medium sized pot, add diced onion and sauté until translucent. Add crushed garlic, stir until fragrant.
2- Chop broccoli (head and stem) and the leeks (slice the white part and discard the tougher green/leafy part) into 1 inch pieces, add to the pot.
3- Pour the broth over the vegetables and bring it to a boil. Once boiling, reduce the heat to a simmer until the broccoli stems are soft and can easily be pierced with a fork.
4- Use an immersion blender to blend all of the ingredients together.

Optional steps
1- Slice the bacon into lardons and fry in a small pan.
2- Once crispy, remove the bacon, reduce the heat and add thinly sliced fennel. Cook until caramelized (roughly 20 minutes).
3- Stir the bacon back into the caramelized fennel and use as garnish for the soup.

 

By Jordan Toohey Carignan


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