It’s been a while, but that’s only because I’ve been working on delicious recipes and making plans for the next big steps with the blog, on top of gathering recipes together for an E-CookBook which will include lots of acid reflux friendly comfort foods and treats!
I’m trying to include a lot of classic fall comfort foods like cream soups and pumpkin pie but without all the dairy and high-fat content that tends to aggravate Acid Reflux and GERD. I’m one hundred percent satisfied to say I’ve done exactly that with this recipe!
I love Potato Leek Soup, any creamy soup really. All the cream soups! You get it. Anyway, heavy cream is not an acid reflux sufferer’s best friend, and neither is a high onion content. (Note: Onions have a PH level of 5.5 to 6.5, and can trigger AF especially raw. However, cooking the onions may help to lessen the acid stimulation. Keep in mind to do what works for you. What works for me might not work for everyone else, I’m just sharing my tips and tricks that have helped me along the way so far.) And, moving on…
I literally threw this together when I got home from work today. Just made it up off the top of my head, and I’m so glad I did because it came out amazing!! I was having dinner with my sister, and there were so many vegetables in the fridge that we picked up at our trip to the farmers market, so I put some of those in to get in some extra vitamins and good health benefits!
Leeks have a PH level of 6.0-8.0 which is fantastic because 7.0 is neutral standing ground. Also fantastic because I adore leeks, and I’m getting pretty tired of having to give up foods I adore. Lucky for me, leeks don’t have to be one of them! And neither does a cozy cream soup. This isn’t a thick cream soup either. It has a very light, slightly creamy texture to it, but it isn’t New England Clam Chowder thick by any means. But subbing almond milk for the heavy cream does just the right amount.
Don’t believe me? The recipe is below, go see for yourself! Happy Fall Cooking friends!
“CREAMY” POTATO VEGETABLE LEEK SOUP *Dairy Free*
1 Tbsp Olive Oil
5 Medium Russett Potatoes
1 Large Leek
4 Medium Carrots
2 Celery Stalks (with leaves)
Sea Salt/Pepper to taste
1 tsp dry Parsley and dry Basil
1/2 tsp Tumeric
1/4 tsp Curry
2 Cups Almond Milk (Plain)
32 oz Vegetable Broth (1 Box)
- Heat the olive oil in a large pot. Saute the potatoes, carrots, leeks, and celery.
- Add the seasonings, and stir until the veggies are coated.
- Pour the vegetable broth into the pot and simmer for 10 minutes.
- Add the almond milk, and stir until combined.
- Put a top on the pot and simmer for 30 minutes, stirring occasionally. Serve this nice and warm, and enjoy!