Potato Leek Soup with Sprouted Grains
- 1/2-1 cup celery, diced
- 1/2-1 cup onions, diced
- 1/2-1 cup carrots, diced
- 1 leek, sliced
- 2 med. sized potatoes, cooked & crumbled
- 1 garlic clove, pressed
- fresh parsley, chopped
- 1 carton chicken stock
- 2 cups chicken broth (any broth will do vegetable, mushroom or bone broth)
- 1-cups chicken, diced (optional)
- 1 cup each, cooked sprouted rice and lentils (bring 1 cup water to a boil, add 1/2 cup each of sprouted rice and lentils, simmer until water is absorbed.)
In a large frying pan or skillet, heat 1 tbsp. olive oil. Add diced veggies. Saute until transparent. Approx. 5-7 min.
Pour approx. 1/4 cup boiled water into sauteed veggies.
Stir. Slowly add chicken stock, while stirring, until all flavours are combined. Remove from heat, and move into a larger soup pan. Add 2 cups chicken broth, 1-2 cups diced chicken, and cooked sprouted grains. Mix well, and heat through.