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Cream of Broccoli and leek soup

A beautiful and delicious smooth, creamy, vegan soup!
 
Serves 4-6
 
2 heads of Broccoli
4 medium white potatoes ( Kenebec are great!)
1 medium Leek
3 tablespoons olive oil
4-5 cups of water or vegetable broth
salt  and pepper to taste
 
Wash and chop broccoli and potatoes. Put aside 1/2 the broccoli florets. In large soup pot combine potatoes, broccoli, olive oil and water or vegetable broth. Bring to a boil and then simmer till veggies are soft. Carefully use and immersion blender to cream the ingredients together.
 
Wash and slice the leek. After sliced, put in colander and wash again. Add leeks, salt and pepper and remaining broccoli florets. Simmer till broccoli is tender.
 
Enjoy!
 
This entry is related to the following products. Click on any of them for more information.
Broccoli, Leek, Potato,

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Rick Bayless: the celebrity chef who supports local farms

https://www.theguardian.com/personal-investments/ng-interactive/2017/feb/28/rick-bayless-chef-farms-local-organic-foundation 

 How can we support local farms?

Frequent farmers markets...“That’s the best support you can do,” says Rick. Consider this: food in the US tends to have traveled hundreds of miles from its point of origin to your plate. Think of all that packaging and the fossil fuels used in transport, plus the conventional agriculture methods used in production. Food at farmers markets tends to have traveled shorter distances and has been grown using environmentally friendly methods.

Participate in CSAs...In a CSA, farms allow consumers to buy shares in exchange for select produce every week. It gives the farms a consistent revenue stream, instead of having to depend on farmers markets. “It also forces you as the consumer to get to know ingredients that you might not buy at a farmers market,” says Rick. “So you get to have some new experiences, and it gives the farm the opportunity to count on you on a long-term basis.”



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