For the past month or so, we’ve been thoroughly enjoying our winter days with lots of skating, cross-country skiing, sledding, downhill skiing and fort building in our front yard. Not every day has been as magical as the winter wonderland we enjoyed in the photo above, but we’re finding ourselves sad as we watch the snows starting to melt. I think part of the reason we’re able to so thoroughly embrace winter is the fact that we have so many delicious soups to warm up with after our adventures:-) One new favourite is this one, found in January’s Alive magazine. And as a side note, it really does taste much better the next day, yum!

1 Tbl grapeseed oil (I used olive oil)
2 leeks, thinly sliced
2 garlic cloves, diced
1 Tbl fresh ginger, minced
4 cups soup stock
2 cups frozen peas
2 cups frozen broccoli florets
1 medium potato, diced
1 tsp dried thyme
1/4 tsp cayenne
salt and pepper to taste
juice of 1/2 a lemon
1 cup plain Greek yoghurt (I’ve made it without and with regular yoghurt, and both were tasty!)

Heat oil in large saucepan over medium heat. Add leeks and cook 3 minutes. Add garlic and ginger; cook 1 minute more. Add soup stock, peas, broccoli florets, potato, thyme, cayenne, and salt and pepper. Bring to a boil, reduce heat, and simmer covered for 20 minutes or until potato is tender.
Stir in lemon juice and puree in blender until smooth, in batches if necessary. Return to pot and stir in yoghurt; heat through without boiling.