One-dish lunches are my go-to on busy work days.
When I first started following the Autoimmune Protocol (AIP), I was searching for super simple recipes that I could whip up in maybe 15 minutes. But, they also had to be comforting and delicious.
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So, one day I came up with this creamy, rich soup. Of course, if you’re not following the AIP, you could swap out the yucca for any other root vegetable that you love. I think baby red potatoes would be delicious!
And a note to AIP friends, green sweet peas are a reintroduction item, so leave those out if you’re still in the elimination phase.
To make this recipe come together quickly, I used pre-baked yucca. I like to batch prep food on the weekends so I can put together fast meals during the week.
So, here we go!
Creamy Leek and Yucca Soup (AIP, Vegan, Gluten Free)
(2 entree-size servings)
- 1 Tbsp coconut oil
- 2 large leek bulbs, sliced
- 1 cup yucca, baked and cubed
- 1 cup green sweet peas, frozen
- 1 13.5 oz. can of light coconut milk
- 1 cup water
- Sautee the leeks in the coconut oil on medium heat in a large soup pot until they wilt and begin to caramelize. Stir often to avoid burning.
- Add the yucca, peas, coconut milk and water to the pot and bring the soup up to a slow simmer for approximately 10 minutes.
- Serve the soup with fresh ground pink Himalayan sea salt. I can’t have black pepper right now, but I think that would be wonderful too!
What have you been cooking up lately? Comment below!
Until next time,
PS: Wonder what else I’m up to today? Visit me on Facebook at Cupcakes and Yoga Pants!
I have forgotten the coconut oil , does it matter?
Hi Rebecca, No, you could carmelize the leeks with another oil of your choice! Happy cooking! ~ Angela