As an educator one of the greatest perks besides shaping the minds of youth is snow days! Its like a magical gift from nature, an unexpected day off where anything is possible. Since this is the first snow day of the season it seemed like the perfect time to hunker down and make some soup!

The weather in the Northeast has been very bizarre, on Saturday it was 60 degrees, beautiful and sunny, I didn't wear a coat and traipsed through the woods thinking about how to bottle the perfection of the day, by Sunday morning it had dropped to 30 and 6 in. of snow had fallen and continued to do so sporadically throughout the day and evening.

I am not much of a cold weather lover. Snow is pretty, for about one day. The cold is not as invigorating or refreshing to me as to others. I much prefer 90 degrees, bathing suits, warm breezes and fresh fruit! There is always a bright side though, the cold requires you to figure out how to get cozy, wool socks and this soup does the trick!

This is a simple soup that doesn't take long to make, creates a heavenly smell throughout the house and is rich and creamy without being rich and creamy in the calorie department. If you are forced to stay inside, this soup makes it worth it. Enjoy and healthy eating!

Vegan Sweet Potato, Leek, and Cider Soup

3 Sweet Potatoes, peeled and cubed

3 Potatoes, peeled and cubed

4 Leeks, green part removed

1 Onion, chopped

2 Garlic Cloves, chopped

1 tsp Smoked Paprika

1 tsp Ginger

1 tbs Oregano

1 tsp Pink Himalayan Sea Salt

1/2 cup Apple Cider

5 1/2 cups Water

2 tbs Olive Oil

Optional Toppings: leek stems, coconut milk, almonds

1 tbs Vegetable Base (you can use a vegetable bullion cube or vegetable broth for the water - go light on the salt if you do)

In a large stock pot, heat the olive oil over medium high heat. Add the chopped onion, garlic and leeks. When preparing the leeks, cut the dark green part off and slice down the middle to rinse the dirt out before chopping. Saute until softened, add the potatoes and spices, cooking another 2 minutes until fragrant. Add the stock and cider and bring to a boil, cover and reduce heat to simmer, cooking until potatoes are tender, 15 to 20 minutes.

Using an immersion blender or a food processor, process until smooth. I used my food processor and processed in batches. Divide soup into bowls, top with a drizzle of coconut milk, chopped almonds, and leek stalk if desired and enjoy!