Recipe: Sweet Potato-Pumpkin Soup
Hi Deb! I’ve run into the same problem…no pumpkins! 
So, I’ll
be holding onto this recipe for fall, too.
I have just discovered leeks, thanks to the Type O program. It’s
very feasible that I would have gone the rest of my life without ever
having tasted them otherwise. I’m in Southern California, and we
seem to have them year-round. I used them to make vegetable soup. I
sautee 2-3 sliced leeks plus three cloves of freshly minced garlic in
butter, and then add a can of Health Valley no fat chicken broth, and
a can of cut, peeled tomatoes, and water. That’s my base. I cook
that on medium for a few minutes, and then add the rest of my veggies
(okra, zuchini, yellow squash, carrots, celery, green beans). It is
SO good. Mmmmm! I swear, it’s the leeks that make it so yummy.
What’s your favorite leek recipe?
I’ve been on a yeast-free, sugar-free diet to see if my system would
settle down (it has…interesting, no?) and I’m supposed to eat a ton
of vegetables, so soup seems to be a good way to go.
Lynn