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 listen, below!
Today, I'm answering this question from Sara, a Bite-Sized Balance listener:
“How can I maintain my balance and actually enjoy the holidays this year?”
In this short podcast episode, I provide loads of simple strategies and tips for living more intentionally this holiday season so that you can start 2021 feeling relaxed, recharged and restored (instead of over-stuffed and exhausted!)
Topics include how to say “no” more often, simplify traditions, eat and drink more mindfully, prep meals in advance with a “Cook Once, Eat Twice” plan, and schedule and prioritize much-needed downtime.
Got a burning question you'd love me to answer in an upcoming episode? Send it to me at [email protected]! For more tips & strategies for a balanced, healthy life, follow me on Instagram and Facebook: @wendymccallumcoach