Leek & Swede Soup

One of the vegetables recommended to eat on the Candida Diet is swede or rutabaga as our friends across the pond call it. This is because of its yeast and candida fighting properties. I love it because it is slightly sweet and very filling. As I am unable to have potatoes or carrots during the diet, swede is the perfect substitute. I often gave turnips too and a lot of my recipes on this diet will contain both these veggies so be on the lookout for those recipes my lovelies.

Ingredients

• 1 medium swede

• 2 leeks

• 1/2 an onion

• 1 spring onion

• 2 tbsp extra virgin olive oil

• 1 tsp ground ginger

• 1 tsp ground garlic

• 2 tsp Herbemare seasoning

• Himalayan salt, to taste

• 500ml water

• 200ml almond milk
  

Directions

Peel and wash the swede and onions and dice into medium-sized cubes. Wash the leeks and spring onion and chop. Heat the olive oil in a frying pan and sauté the vegetables on medium heat for about 10 minutes. Add the ginger and garlic as well as the seasoning and salt to the pan. Turn the vegetables occasionally so they don’t stick to the pan. Add the water and stir. Taste and adjust seasoning if need be. Turn down the heat, cover the pan and let simmer for another 20 minutes until the swede is soft. Allow the soup to cool for 10 mins. Now ladle the ingredients into your blender in two batches since the soup is hot. Add half the cold milk to the first batch and blend with the lid not too tight so the steam has room to escape. Pour the soup into a serving dish. Blend the rest of the soup with the remainder of the milk and add to the serving dish. Serve with a sprinkling of Herbes de Provence.

Serves: 4

Hope you enjoy this completely vegan and candida diet friendly soup. Happy cooking.