Whale, I just got back from a lovely weekend trip to Banff with friends for a little birthday celebration and snowboarding. I loved seeing a big red looking full moon on the way back home. There’s something so exciting about full moons to me. If I had a tail, it would be wagging all night tonight while I stared out the window.
This week is a high potassium week because I tend to beat the shit out of myself during the winter. Between winter sports and yoga and soon-to-be rock climbing, I’ll need all the muscle recovery. Seeing as bananas don’t jive well with my skin, I stocked up on broccoli, potatoes, mushrooms and spinach to incorporate into my lunches this week.
Also, this soup is amazing because everything I make is amazing so you should make it.
1 bunch of broccoli, loosely chopped
1 leek, chopped
1 cup yellow potatoes, cubed
1 cup canned full fat coconut milk
6 cups chicken or vegetable broth
1 tsp salt
1 tsp garlic powder
1 tbsp olive oil
1 tbsp nutritional yeast
Preheat oven to 350F. In a large roasting pan, combine broccoli, leek, olive oil, salt and garlic powder. Roast uncovered for 30 minutes, stirring often.
In a small sauce pot, bring water to a boil. Boil potatoes for 30 minutes, or until soft. Drain.
In a large stock pot, combine potatoes, broccoli mixture, coconut milk, broth and nutritional yeast. Simmer for 10 minutes. Blend soup entirely with either a food processor or immersion blender.
Serve hot, season with salt and pepper.