Almond & Leek Soup

In the cooler months, there is nothing we like better than soups! Full of nutrients and fantastic for the immune system, soups are a warming way of adding more veggies into your diet! There are also endless options to choose from, making eating healthy in the colder months easy and interesting! Some of our favourites are tomato soup, cauliflower soup, Tom yum soup and Tom kah ago soup.

We often incorporate soups into our diet – especially if we are doing our 21 Day Detox! When we want wanting something different to juices or when it’s cold, soups are such a satisfying option! Here’s a recipe full of good fats and cold-fighting ingredients, perfect for a chilly autumn day!




Almond & Leek Soup


2 Leeks
1 Bunch spring onions
1 Broccoli head
1 potato
1 Cup almond meal
1Tbsp butter
2 Tsp paprika
1 Tsp Himalayan Salt
3 Vegetable or chicken stock cubes
Boiling water


Chop the leeks and spring onions roughly – no need for small pieces
Place the leeks and onions in a large soup pot with the butter. Heat on a medium temperature until soft.
Peel and chop the potato. Chop the broccoli and add both to the pot.
Add the almond meal and stir the mixture, still on a medium heat.
Add boiling water to cover the mixture, along with the stock, the paprika and the salt.
Boil the soup until the ingredients are soft, then remove from the heat.
Once the soup has cooled for about 10-15mins, pulse it with a hand blender until smooth.
Serve with chopped almonds and a sprinkle of paprika.




The best way to warm up in the winter months (apart from a hot yoga session!)

Mike, Suz and the PPHY team 🙂

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