Welcome to Meal Prep Sunday, where you'll make a single, healthy recipe with serious bodily benefits, whether it makes your skin glow, helps soothe your gut, boosts your immunity, or more! Because it gets boring to eat the same thing every day, you'll do the bulk of the prep on the first day—and every day after that, there will be one small, five-minute-or-less tweak that will transform the leftovers into a new, amazing meal. Today, we're sharing a recipe from Nina Olsson of Nourish Atelier and author of the new book, Bowls of Goodness (currently available in the UK and Australia, and debuting in the U.S. this summer). Her leek and potato soup is not only creamy and delicious, but leeks are an amazing prebiotic food (prebiotics are what probiotics like to feed off of) that help to balance the healthy bacteria in your gut. Get all the details for the soup and different ways to serve it below.
This comforting and filling potato and leek soup is always a hit! The leeks give it a wonderful flavor and the potatoes add substance. If you prefer, you can substitute the potatoes for Jerusalem artichokes. This soup is based on the classic French Vichysoisse, but tweaked by replacing the heavy cream with the lighter creaminess of almond milk, almond butter and crème fraîche. Use vegan crème fraîche to make it completely plant based.