Recipe courtesy of Psychologies Magazine and taken from Danielle Walker’s Eat What You Love: 125 Gluten-Free, Grain-Free, Dairy-Free, and Paleo Recipes .
Eliminating Dairy and wheat doesn’t mean giving up luscious soups. Instead of a roux, or cream, white sweet potatoes add silky richness.
3 tblsp ghee or extra virgin olive oil
2 cups chopped leeks, white and tender green parts
1/2 yellow onion, chopped
450g broccoli, cut into florets, stems peeled and chopped
1 small Hannah sweet potato or other white-fleshed variety, peeled and cut into cubes
1 celery stalk, chopped
2 cloves garlic, minced
4 cups Chicken bone broth
Fine sea salt and freshly ground black pepper
Extra virgin olive oil, for drizzling
Step One : Melt the ghee in a large stockpot over medium heat. Add the leeks and onion and saute for 3-4 minutes, stirring, until they are fragrant and softened. Add the broccoli, sweet potato, celery and garlic and continue to cook for 5 minutes more.
Step Two : Pour in the Chicken Bone Broth, add 1 1/2 tsp of salt and 1/4 tsp of pepper, and bring to a boil. Simmer for 8-10 minutes, until the vegetables are fork-tender and the broccoli is bright green.
Step Three : Using an immersion blender, or working in batches in a blender, blend the soup until smooth (if using a blender, remove the cap in the blender top and place a kitchen towel over the top to allow steam to release).
Step Four : Return the soup to the pan and season with salt and pepper to taste. Serve hot, with a sprinkling of pepper and a drizzle of olive oil.