2 tbsp coconut oil
3 large leeks (white and light green parts only)coarsely sliced
4 cloves garlic crushed
6 medium potatoes peeled and cubed
2 bay leaves
1.5 tsp dried thyme leaves
1.5 tsp sea salt
1/2 tsp ground nutmeg
1/2 tsp pepper
4 c low-sodium veggie broth
2 c unsweetened almond (or cow’s) milk
1 c plain yoghurt (greek or any type is fine, avoid fat-free)
To make: Heat the oil in a large pot over medium heat. Add leeks and garlic and cook a few minutes until leeks softened. Add potatoes, bay leaves, thyme, salt, nutmeg, and pepper and stir to coat. Add broth and milk and bring to a low boil, then immediately reduce to a simmer and cover. Cook for 10-15 minutes or until potatoes tender. Remove from heat. Remove bay leaves, stir in yoghurt.
Blend in stand blender or with immersion blender until smooth. (Careful: hot liquids in a blender can be messy - let the steam escape and hold your lid on!)
Makes about 9 cups (Serves 5).
Watch the episode, above, or download and listen, below!
I'm adding a new regular feature to the podcast that I'm hoping you'll love, Ask The Coach, where I answer questions from you, the listeners.
In the first installment of “Ask The Coach”, I answer this question from Shannon, a Bite-Sized Balance listener:
“Every morning I promise myself I won’t eat sugar that day, but every night the craving hits, and I give in again. What can I do differently?”
In this short podcast episode, I explain how cravings work and provide three practical, bite-sized strategies to diffuse a craving when it hits, no matter what it is you’re craving.
Have you got a burning question you'd love me to answer in an upcoming episode? Send it to me at [email protected] (Please let me know if you're OK with me using your first name on air, or if you'd rather I use a pseudonym -- either is fine!)