Gluten-Free, Vegan, Serves 4

• 3 leeks, cleaned and sliced
• 2 medium potatoes, peeled and diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped

Directions:

In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 3-4 minutes, or until they start to soften. Add the minced garlic and sauté for an additional 1 minute, until fragrant. Add the diced potatoes, diced carrots, and dried thyme to the pot. Stir to combine and sauté for another 2 minutes. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot. Let it cook for about 15-20 minutes or until the potatoes and carrots are tender.

Use an immersion blender or transfer the soup to a regular blender in batches to blend until smooth and creamy. Return the blended soup to the pot and stir in the unsweetened almond milk. Heat the soup over medium heat until warmed through. Season the soup with salt and pepper to taste. Serve the Hearty Winter Leek Soup in bowls, garnished with chopped fresh parsley. Enjoy this nourishing and satisfying soup that’s perfect for cold winter days!