Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water for water saute 5 cups leeks (about 2–3 large or 4–5 small), sliced 4 cups sweet potatoes (about 2 small), diced 3 cups zucchini (about 2 small), chopped 6 cups vegetable broth mineral salt & fresh cracked pepper, to taste 2 teaspoons turmeric or curry powder, optional To serve 2 tablespoons basic cashew sour cream, optional chopped fresh chives or scallions, for garnish

Preparation

• Instructions Chop and prepare your vegetables. For the leeks, once sliced place them in a bowl of cool water swishing them around to rinse away any dirt that is trapped, drain in a colander giving another good rinse, or simply use a colander making sure to break up the rings releasing any dirt in between. The sweet potatoes can either be peeled or left unpeeled. In a large dutch oven or stockpot, heat oil over medium, add leeks, and saute until softened, about five minutes. Add the sweet potatoes, zucchini, vegetable broth, salt, pepper, and optional turmeric, bring to a boil, reduce heat to low, cover and simmer for 30 minutes. Let cool for about 10 – 15 minutes. Using a handheld submersion blender, blend until creamy. Add the cream and blend again. Or you may opt to use a blender or food processor to blend your soup (this will most likely take two batches to complete). Serve hot or chilled (I especially liked this warm or at room temp). Makes about 4 servings