Potato Leek Soup | Back 2 The Garden

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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.