Creamy Leek and Yucca Soup (AIP, Vegan, Gluten Free)

Creamy Leek and Yucca Soup (AIP, Vegan, Gluten Free) #cupcakesandyogapants #choosehealthy


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!

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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) #cupcakesandyogapants #choosehealthy

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
  1. 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.
  2. Add the yucca, peas, coconut milk and water to the pot and bring the soup up to a slow simmer for approximately 10 minutes.
  3. 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,
Choose healthy!

PS: Wonder what else I’m up to today? Visit me on Facebook at Cupcakes and Yoga Pants!


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