Leek Soup

2 tbsp coconut oil

2 bunches of leeks -- whites only, finely sliced (6 large leeks)

1 celery heart, sliced (approx 2 cups)

1 carrot, finely sliced (approx 1 cup)

1 tbsp sea salt

12 cups of stock or broth (or water with bouillon seasoning)

salt and pepper to taste

1 cup parsley, for garnish

directions:

1. saute the thinly sliced leek whites in the coconut oil with the sea salt until they are cooked into submission

2. add the celery and carrots and saute

3. add the 12 cups of stock

4. add more salt if needed, add pepper

5. sprinkle with parsley before serving