This soup made with leeks and other tasty, nourishing root veggies, is as close to the fragrance of orthodox chicken soup as you are likely to ever get as a vegan. My husband and I love it! I have made a few subs to the delightful recipe by my Facebook friend and cookbook author Michelle Grubb Blackwell for her Potato-Leek-Carrot-Zucchini soup. I subbed coconut oil for the olive oil, added 2 more carrots, 1 more medium potato, diced, and a little more water and herbs/spices. I also ground up Coriander Seed in my handy dandy coffee bean grinder because I didn't have regular pre-ground coriander. We ended up with about 6 servings that we enjoyed over 3 meals. For Michelle's original recipe go here.
Michelle has upgraded delicious Seventh-day Adventist vegetarian recipes to new healthier, tastier classics in her Healthier Steps cookbook that you can order here