Ingredients:
2 medium leeks, finely sliced lengthwise
3 jumbo potatoes, each cut into 8 parts
8 cups of water
½ cup soymilk
3 carrots, grated
3 stalks of celery, chopped
1 turnip, grated
Salt to taste
Directions:
Sauté leeks in 1/8 cup water until done.
Add 7 ½ cups of water and the potatoes, and cook until potatoes are tender.
Pour the cooked mixture into a blender and blend.
Pour back into the pot and cook again for 5 minutes (soup).
In a separate pot, lightly steam carrots, celery, and turnip in 1/8 cup water. Add to the soup.
Mix in salt and soymilk. Stir well briefly.
Serve hot. Delicious!
Reprinted from the Journal of Health and Healing
Disclaimer: The information in this article or recipe is general and educational in nature. Wildwood Sanitarium, its entities, or authors do not intend this information as a substitute for proper diagnosis, treatment, or counseling from a qualified medical provider who knows the person’s medical history and laboratory work.
Copyright © by Wildwood Sanitarium, Inc. 2026. All rights reserved.