Time to get cozy with this super-rich and creamy soup that you’d swear is loaded with cream!  Roasting the veggies creates a surprising richness to this yummy soup, perfect for a cozy night at home with a good book OR for entertaining!  This recipe is clean, Shred friendly, and vegan of you replace the chicken stock with vegetable.

MAKE IT HAPPEN:

Preheat oven to 425.

Chop:

5 yellow potatoes, skin on

2 fresh leeks

1/2 yellow onion

Toss veggies in a large bowl with a little sunflower oil, salt, pepper, 2 cloves of crushed garlic, and tsp ground rosemary and sage.

Spread on a parchment covered baking sheet and roast about 30 minutes or until toasty and golden.

leek potato3

While your spuds are roasting –

Chop:

1 red onion

1 leek

Sautee in a large pot with one tablespoon of organic butter and a dash of sea salt until translucent.

leek potato 2

Add your roasted veggies to your large pot of sautéed onions along with:

1 can good quality coconut milk

5-6 cups of good quality chicken stock

Add rosemary and sage to taste along with a dash of chilli powder and one tablespoon of real maple syrup.

Heat through till it bubbles over medium heat.  Cover and simmer on low for 15 minutes.

Transfer to your blender in small batch and blend until completely smooth.

Serve on its own or topped with a little goat cheese.