Recipe: Cream of Kale and Leek Soup (GAPS-legal)

Mr. Scrimp recently got a new job that lets him come home for lunch every day, which means two things. One, I no longer eat my lunch at the computer while I work. Two, I had to start thinking a little more clearly about what my (now our) lunch was going to be.

You see, in the past, lunch for Mr. Scrimp has been dinner leftovers, and lunch for me has been... whatever I scrounge up when I remember to eat. It might be peanut butter on a spoon. It might be chicken alfredo. It just depends on what's in the fridge, what my mood is, and whether I care to spend my lunch break cooking instead of relaxing (or blogging).

I'm at the end of my first full week of the GAPS diet, working on healing some GI issues, so I've also had to find lunches that are GAPS legal. This one was quick, easy, and full of gentle, healing ingredients. Yesterday on the fly I came up with this: cream of kale and leek soup. It's delicious! Thick, warm, and packed with flavor that is just perfect on a gray, rainy fall day.

So green, so tasty

Tom Kha Gai / Thai-style Coconut Chicken Soup

Well, I haven't posted a recipe in a while, so I thought I'd share the recipe for the soup that Mr. Scrimp and I had for dinner tonight!

This is by no means a totally authentic recipe--it's my copy of the soup served at a local restaurant, and it's not as good as theirs (but it's close). I usually make a big big batch of this in our stockpot so we can eat it for several days, so this recipe will make you quite a bit of soup. A half or quarter batch is probably plenty.