It’s a Soup Kind of #WeekendCooking Day — Curried Leek Vegetable Soup @SharonPalmerRD

 I’m still recovering from a nasty cold, so I’ve been eating a lot of chicken and rice soup. My husband made me some and I ate all of it, so I’ve been resorting to cans of Progresso Chicken and Wild Rice.

For a change of pace, and to brighten up a cloudy, snowy day, I’m going to make Curried Leek Vegetable Soup from Sharon Palmer’s blog. Here’s how she describes it:

Here’s a simple, flavorful soup recipe that you can throw together in minutes!  The anti-inflammatory spices and antioxidant-rich veggies can help boost your health—and spirits—on the gloomiest day.

Doesn’t that look delicious?

Sharon Palmer is the author of Plant-Powered for Life, a cookbook and guidebook to adding more plant-based meals to your cooking repertoire. (Read my Weekend Cooking post about it here.)

If Curried Leek Vegetable Soup doesn’t sound good to you, then you might want to try one of the other 22 soups featured on SheKnows:

23 Freezable Soups to Enjoy This Winter

P.S. Here’s how my soup came out! (I made my own spice combination instead of using curry powder.) Delicious!

I sauteed the veggies and spices in a tiny bit of oil before adding liquid

After the canned tomato sauce and water was added, it simmered for 40 minutes.

I sprinkled the cilantro on top, but I think it would work as well to put everything in the slow cooker all at once.

This post is part of Weekend Cooking, a weekly feature on Beth Fish Reads. Click here for more Weekend Cooking posts from bloggers around the world.