For The Soup For The Vegetable Broth

For The Vegetable Broth

1. Wash all the vegetables. No need to peel. Rinse and dice carrots, celery, and onions and smash and peel garlic cloves.
2. In a large pot, heat olive oil and sauté veggies for 5 minutes. Add water, salt, and peppercorns.
3. Boil broth, reduce heat, and simmer for 45 minutes.
4. Strain into jars; add water to total 8 cups. Store or freeze as desired.

For The Soup

1. Ensure leeks are thoroughly cleaned.
2. Sauté leeks and onions until softened.
3. Add potatoes, garlic, herbs, and sauté.
4. Add broth, bay leaf, and seasonings; simmer until potatoes are tender.
5. Remove bay leaves; add coconut milk and lemon juice if desired.
6. Blend until smooth and creamy, reserving some potatoes for garnish.
7. Serve with toppings of choice.