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Hi.

Welcome to Mama Sana Life!

I share with you what I’m learning along the way on my journey of living a cleaner, healthier life.

Mama's Potato-Leek Soup

Mama's Potato-Leek Soup

I dunno about y'all, but after Thanksgiving (and the 3 days of it's leftovers), my body yearns for something healthy, light and, of course, satisfying, and what sounds better than a soul-warming, simple soup right about now? A household favorite of ours is my Potato-Leek Soup. This soup is made of a handful of ingredients and yet is chocked full of flavor. It, literally, takes 30 minutes from start to finish and will be gone in less than 15. Mark my words! The potato and white beans are fulfilling, the leeks provide flavor like no other, and the kale, well you already know that kale is the bizniz (fiber, vitamin A, vitamin K, vitamin C, iron, the list goes on...)! Plus, it's vegan and gluten-free!

Mama's Potato-Leek Soup
Ingredients
1.5 lbs of blushing belle potatoes, quartered
1 large leek, sliced
3 stalks of kale, stems removed and leaves chopped
1 tablespoon olive oil
1 tablespoon of herbes de provence
1 can of northern white beans
4 cups of vegetable broth
salt and pepper, to taste

Directions
-In a large pot, heat olive oil over medium-high heat. Add leeks and saute for 5 minutes, or until soft.
-Add spices and saute until fragrant for about 1 minute.
-Add potatoes, beans, and broth.
-Bring to a boil, cover, lower heat,and cook for 15 minutes.
-Add kale and continue cooking for 5 more minutes.
-Season with salt and pepper to your liking; VOILA!
Serves 4.

My family loves this soup served with toasted bread to soak up the yummy broth, but it's just as delicious without. Hope this warms y'all up! Enjoy!

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