potato leek soup and sourdough garlic bread




okay so here i am end of day one. surprisingly easy time. didnt feel tired. only kind of messed up, and kinda feel great. so heres the run down on all the food i managed to eat today that was super springy.

breakfast:
cleansing herbs
fiber
lotsa water

brunch:
and this is where it gets tricky. in an effort to not eat animal products today i got a peanut butter sandwich to grab some protein. it was amazing yummy organic protein and i was half way though it before i remembered the preserves were filled with sugar. but it was only a little fresh market organic preserves and it was fruit and it was organic. and it was ridiculously yummy.

afternoon snacks;
lotsa water
think thin bar. no sugar gluten free.
mixed green salad with fennel and lemon vinaigrette

dinner:
vegan potato leek soup
sourdough garlic bread
lotsa water with lemon

dessert:
cleansing herbs
fiber
strawberries

look how much i ate. it was amazing. without further ado here is my yummy recipe for potato leek soup and sourdough garlic bread.


ingredients: and these are not set in stone. its soup after all.


3 leeks sliced nicely
a handful of spring potatoes. id say three to four reg potatoes. depending on how chunky you want your soup
an onion
2 celery stalks
2 sprigs fresh thyme
4 cups veggie stock
dash of marjoram
dash of nutmeg
half a lemon juiced
fresh parsley
2 tbsp of butter
4 cloves a garlic

so go ahead and start melting the butter in a big ol pot over medium high heat. after you clean and cut up the leeks throw them in but make sure to keep an eye on them, if they start to brown they get bitter and no taste as good. cut the onion, throw that in. cut the celery, throw that in. cut the garlic throw that in. clean and cut up your potatoes. leeks and such should settle in the pan for about 8-10 minutes and then add the potatoes. give em a stir. and then add in the thyme. not too much if its fresh cause it can be very overpowering. next add the stock and toss in a pinch or so of marjoram and some nutmeg. let it come to a soft boil then reduce the heat, cover and simmer for thirty minutes.

while your soup simmers you can dice up some parsley. once the soup is done use your immersion blender and puree it up. you can also put it in a blender in a couple batches to do this. once its pureed, add the parsley and stir leaving a couple of leaves for garnish. you can also make your sourdough garlic bread. the sour taste is amazing for spring. its so easy just toast up some bread in the toaster. take a garlic clove and cut it in half. rub the clove on the bread and then drizzle some olive oil and dried oregano for flavor. and there you go. yumm.