2 medium leeks, finely sliced lengthwise
3 jumbo potatoes, each cut into 8 parts
8 cups water
½ cup soymilk
3 carrots, grated
3 stalks celery, chopped
1 turnip, grated
Salt to taste
Sauté leeks in 1/8 cup water until done.
Add 7 ½ cups water and the potatoes and cook until potatoes are tender.
Pour cooked mixture into a blender and blend.
Pour back onto 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