Hi There,
In the winter and fall when the weather is chilly, but not quite cold, I make this soup - it's nourishing, delicate, and totally budget-friendly.
Plus, it's SUPER budget-friendly and easy to make, too.
Here's why I think you'll like it:
- It's affordable. You can often find carrots at bargain prices both at farmers markets or your local grocery store.
- It's nutrient-dense. Homemade chicken broth gives a boost of protein, while the healthy fats in ghee help you to absorb the plentiful vitamins in the carrots and leeks.
- It's easy to make. You start by sweating the vegetables in ghee (or butter or olive oil), and then simmer them until tender. Super simple.
- It's delicious. Carrots give the soup an earthy sweetness, while leeks and thyme give the soup a gentle, but vibrant lift. We top ours with crisp pancetta and toasted mustard seeds, but a crust of sourdough works fine, too.
Snag the recipe here → Carrot Leek Soup
Peace + Wellness,
Jenny McGruther, NTP
Nourished Kitchen
P.S. My new cookbook comes out in less than a month! Make sure you've preordered your copy here: Vibrant Botanicals. ๐ฟ
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