Leek Soup

I made this soup last night for dinner and it turned out excellent.  It was both, delicious and filling, and made a great lunch for today!  I recommend that you try this one out to kick off spring and detox.

Spring Detox Leek & Onion Soup (ready in 1 hour; makes 10 servings)

• 4 leeks, trimmed and coarsely chopped
• 2 yellow onions, coarsely chopped
• 2 cloves garlic, minced
• 4 tbsp extra virgin olive oil
• 8 cups lows-sodium chicken stock
• 1/2 tsp unrefined sea salt
• Ground black pepper, to taste

1. Heat oil over medium-high heat in a large pot or Dutch oven.
2. Cook onions and leeks, stirring constantly for 10 minutes, or until they begin to soften.  (Add a little more oil if necessary)
3. Add garlic, stock, and seasonings, and bring to a boil.
4. Reduce heat and simmer for 40 minutes, or until all vegetables are tender.  Serve with a salad or omelette for a complete, balanced meal.

References

Reno, Tosca. “Soup’s On.” Oxygen May 2013: 58. Print.