Recipe Name Sautéd Leek - Spinach & Mushroom Soup Submitted by Tammylynn McNabb Recipe Description Wanting to start including more plant-based options into your diet but don’t know how? Let us take you through the steps. This delicious, nutritious and simple recipe is sure to please everyone in the family. It’s full of nutrients, vitamins and minerals. Lots of healthy fats and will keep you full and satisfied. Quantity 6 Quantity Unit Bowls Prep Time (minutes) 10 Cook Time (minutes) 60 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 3 leek Leek, white & light green part, sliced 4 cloves large garlic cloves 1/4 cup, chopped walnuts raw 4 tablespoons Flaxseed oil 1/8 cup steel cut oats 1/4 cup wheat bran/unprocessed 2 cups Baby Spinach Leaves, packed 2 cups pieces or slices raw sliced mushrooms 6 cups (8 fl oz) water 1 tablespoon herbs de province 5 tablespoons bouillon 1 teaspoon sea salt, to taste 1/2 teaspoon pepper, to taste 5 leaves Basil leaves torn 1/3 cup, halves and whole cashews, raw 4 tablespoon avacado oil 1/8 cup flaxseed, ground 1/8 tablespoon Oat bran, raw Steps Sequence Step 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.