Fall is in the air and it’s a good day for a hearty soup. I love this Leek Potato Soup with Broccoli from Teri Mosey, because she always includes greens and healing spices like cardamon or tumeric in her recipes.

Leek Potato Soup with Broccoli:
1 tablespoon coconut oil
4 cups leeks, thoroughly washed, rougly chopped
11/2 lbs broccoli, peel stalks, cut stalks/stems and florets into bite-size pieces,
1 pound red potatos, unpeeled, diced
1 tablespoon garlic, minced
6 cups of vegetable broth
1 bay leaf
1 cup of coconut mild
2 tablespoon lemon juice
1/2 teaspoon cardamom
sea salt and freshly ground black pepper

1. In a large pot, heat coconut oil over medium heat. Add the leeks and saute until begin to soften, about 3 minutes. Add broccoli stalk/stems and continue to saute, stirring frequently until broccoli stems begin to soften, about 8 minutes. Add potatoes and continue to saute until they begin to soften, about another 4-5 minutes. Add garlic and cook for another minute.

2. Add broth and bay leaf. Bring to a boil, cover, and reduce to a simmer for about 20 minutes, until potatoes and broccoli stems completely soften. The potatoes will start to fall apart.

3. Puree the soup ( I didn’t do that because I like the texture of leeks). Add coconut mild and broccoli florets into soup and continue simmer until florets turn bright green adn slightly tender, about 2 minutes.

4. Add lemon juice and cardamon. Simmer another 2 minutes. Season with sea salt and freshly ground pepper.