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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 44 1/2 | slices | Leek, white & light green part, sliced | 4 | clove | large garlic cloves | 1/4 | cup, chopped | walnuts raw | 3 | tablespoons | Flaxseed oil | 1/3 | cup | coconut oil for sauteeing | 2 | tablespoons | steel cut oats | 1/4 | cup | wheat bran/unprocessed | 6 | leaves | Baby Spinach Leaves, packed | 6 1/8 | large | raw sliced mushrooms | 1/3 | gallon | water | 1 | tablespoon | herbs de province | 1/3 | cup | bouillon | 1/3 | tablespoon | sea salt, to taste | 1/2 | teaspoon | pepper, to taste | 1 | tablespoon | Basil leaves torn | 1/3 | cup, halves and whole | cashews, raw |
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Steps
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Sequence
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Step
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| | 1 | Run your knife down the middle of your leek, open and rinse. | | 2 | Slice leeks thinly | | 3 | Add flaxseed oil and ¼ cup of coconut oil to hot pan. Stir in leeks and saute on medium heat. | | 4 | Add garlic and saute for about 3 minutes. | | 5 | Add cashew nuts and walnuts | | 6 | Stir in your oats | | 7 | Pour in 6 cups of water and add spinach along with all of your spices, basil and bullion. | | 8 | Bring soup to a full boil and then turn to simmer. | | 9 | Cook for 30 minutes on low heat. | | 10 | After 1 hour, blend your soup with a hand mixer or blender. If using blender, be careful when blending as the steam can injure you. | | 11 | Slice and sauté your mushrooms in a frying pan. Add to your blended soup. Cook for a few minutes to boil. Taste for spices, salt and pepper. | | 12 | Enoy! We love to top ours with a touch of truffle oil. |
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