For the 6th Day of the Meat Free Week I had some soup to warm me up. I love soup and I usually cook a large quantity to have it ready for when I am not in the mood to spend a lot of time in the kitchen or I am pressed for time. It is sort of my fast food.
– 1/2 red onion, chopped
– 2 garlic cloves, minced
– 4 leeks, only white parts , chopped
– 2 turnips, chopped
– 1/2 teaspoon of Himalayan salt
– 1 teaspoon of paprika
– 1 teaspoon of nutritional yeast
– 3-4 cups of water
– 1 teaspoon of coconut oil
– Extra virgin olive oil
– Pumpkin seeds
In a large pot heat up the coconut oil and sauté the garlic and the onion until they are translucent. Add the leeks and the turnips and stir in the paprika, the salt and the nutritional yeast until everything is combined. Add the water and bring to a boil. Reduce the heat, cover with a lid and cook for about 30 minutes.
Purée with an immersion blender adding water to achieve the preferred consistency. Rectify seasoning.
Serve in bowls drizzling a bit of extra virgin olive oil and topping with pumpkin seeds.