Chestnut Free Ginger-Turmeric Leek Soup
Total time50 min
Prep time15 min
Cook time35 min
4.9(28)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 4 medium leeks (white and light-green parts only), halved lengthwise, sliced into half-moons, and rinsed well
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 medium sweet potato (about 10 oz), peeled and cut into 1-inch cubes
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and cook, stirring occasionally, until softened and wilted, about 8–10 minutes.
- 2
Add the garlic, fresh ginger, ground turmeric, and ground ginger. Cook, stirring constantly, until fragrant, about 1 minute.
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