Author: Carolyn Severin, Hamama Success Team Member Prep Time: 15 minutes Cook Time: 1 hour Makes: 4-6 servings Whether it’s cold outside or you’re just craving some comfort food, this potato leek soup is sure to satisfy! It has the perfect creamy texture and warming, delicious flavors. It requires just a few ingredients and very little hands-on work. Just let it do its thing on the stove then blend until smooth and creamy. Ingredients: 1 large sweet potato, chopped 1 onion, chopped 2 large carrots, chopped 2 garlic cloves, chopped 2 celery stalks [to be removed before pureeing] 1 cup of split peas 6 cups water or vegetable broth 1 bay leaf ½ tsp oregano 2 tsp salt 2 tsp pepper Garnish: Hamama microgreens Green onions A splash of Braggs Amino Acids Salt and pepper to taste Instructions: Add all of the ingredients to a large soup pot or dutch oven. Let it cook on medium-high heat for an hour or until the veggies are fork tender. With an immersion blender, blend mixture until smooth. If you don’t have an immersion blender, you can use a regular blender or food processor and puree in batches. When the soup is ready, garnish with fresh microgreens, green onions, a splash of braggs and salt and pepper to taste. Enjoy!
