It is a great option for Thanksgiving if you are not a fan of hard squash and love potatoes. The nutritional value in leeks is surprisingly good. Since it is such a small veggie and not that well known.

Here is the fabulous and easy recipe…

• 4 leaks chopped white parts and light green only

• 4 medium to large russet or Yukon potatoes

• 2 carrots chopped

• 3 stalks of celery chopped

• Salt

• Pepper

• Herbs Provence 1-2 tsps

• 2 tbsp olive oil

• Fresh tarragon if available, otherwise dried

• 6 cups vegetable broth

• 1 14 oz. can coconut milk or any plant based milk

Direction:

Put the first 8 ingredients in a stock pot and simmer for 5-8 minutes until everything is soft. Add veggie broth and simmer for 10-15 minutes on low until potatoes are soft. Add plant based milk. Use an emulsion blender to cream the soup and allow some chunks to remain. Heat at a low simmer for a few more minutes until warmed through.

Summary:

Leeks are low in calories but high in nutrients, particularly magnesium and vitamins A, C, and K. They boast small amounts of fiber, copper, vitamin B6, iron, and folate. Of course most people love potatoes but they as well are very nutritious. They are a good source of vitamins C and B6, manganese, phosphorus, niacin and pantothenic acid.