a different kind of coffee break with Gerry and Ray Coffey

Disease-Free Living Through Fitness and Nutrition

Recipes for those who wish to avoid salt/sugar/oils/flesh foods
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Potato-Leek-Onion Soup

Serves 8

2 medium onions, chopped

3 medium leeks (white part only), chopped

1 clove garlic

2 to 3 tablespoons of vegetable oil

5 cups water

6 medium potatoes*, cut into small or medium pieces

4 celery stalks, sliced

1 stalk fresh lemongrass (or dried) to taste

cayenne, dill or marjoram, to taste

1 cup rice milk

1 tablespoon lemon juice

* For variety, use 3 russet or Idaho potatoes and 3 sweet potatoes

Sauté the onions, leeks, and garlic in small amount of water in a large pot until soft. Then
add the water, potatoes, celery, lemongrass, cayenne, and dill.

Bring to a boil, reduce the heat, and simmer for 30-45 minutes until the potatoes are tender. Cover the pot for a thin broth or leave it uncovered for a thicker soup.

Once the potatoes are soft, remove the stalk of lemongrass (if using fresh) and purée about half the soup in a blender or food processor, then mix it back into the pot.

Add the lemon juice to the rice milk and let it sit for 5 minutes. Then add it to the soup. Serve warm.

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