Return on Investment

Recipe: Potato Leek Dill Soup

There are certain “truths” that have the power to shift our entire vibration and give our perspective a 180. Last week, the reminder to be gentle on ourselves was one. This week, I was reminded of another one. And it’s simply this: In any situation, relationship, or exchange, rather than asking “what can I GET?” ask instead “what can I GIVE?”.

It’s so easy to get caught up in our own little worlds, our drama, and take every little thing personally; we fall into the trap of thinking it’s all about us — our little finite selves. It’s like pouring energy into a black hole, and there it goes, gone, never to be seen again. We are SO much more powerful than that! But that power doesn’t come from not being able to see beyond our own ego. Rather, it is when we see BEYOND ourselves with a focus on how we can contribute to the bigger picture that we become truly empowered. When we live a life to serve others, we get back what we give tenfold.

Staying stuck in the “ME, ME, ME” “gimme gimme gimme” “more, more, more” thinking keeps us down. It’s analogous to putting a cover over top of a really bright light. When we take the cover off, the light can do what it’s been meant to do all along: ILLUMINATE!  We really are here to serve others. So this is another quick flick-of-the-switch way out of destructive thinking and patterns. Take the focus off of yourself, just skip right over your own contrived drama, and step it up for those in your life instead. There is always a person or situation in your life that can benefit from what you have to give, and trust me, you have A LOT to give. When you start to focus on what you have to offer in every moment, I promise you will come to know that for yourself. It’s time to start shining that light of yours!!

Oh food. What else can I say? I’ve been eating well this last week, trying out new recipes here and there. One such recipe was a potato leek dill (this last ingredient got my attention!) soup posted by veggie beauty Heidi Swanson. I found her version a little on the plain side, but with a squeeze of lemon and a sprinkle of nutritional yeast and ground cashews, I think this soup can hold its own. I’ve veganized her recipe below and added some of my own notes to it. The original post can be found here (along with her other yummy recipes).

Potato Leek Dill Soup (aka Leek Soup with Dill Oil from

1 small bunch of fresh dill
9 tablespoons extra virgin olive oil
3.5 pounds / 56 oz / 1.5 kg leeks
fine grain sea salt
2 large, thin-skinned potatoes, thinly sliced
3 medium garlic cloves, thinly sliced

6.5+ cups / 1.5+ liters good-tasting vegetable broth, preferably hot

Nutritional yeast, lemon wedges and/or zest, and ground cashews for topping

  1. Use a hand blender or food processor to puree the dill and olive oil into a creamy green emulsion. Set aside.
  2. Clean and wash leeks, slice using a food processor (or thinly by hand). Add a good serving of the dill oil to a large pot, and cook leeks over medium-high heat, stirring as needed.
  3. Add sliced potatoes and minced garlic, cook for a few minutes.
  4. Add stock, bring to a boil. Let simmer for 20 minutes.
  5. Using a hand (immersion) blender, puree soup to desired consistency. Top with suggested toppings and more dill oil.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s