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Before you jump to Leek, Carrot & Potato Soup recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.
Eating healthy foods can make all the difference in the way we feel. We are likely to feel way less gross after we increase our intake of wholesome foods and decrease our consumption of processed foods. A piece of pizza does not have you feeling as healthy as eating a fresh green salad. This can be a problem, however, in terms of eating between snacks. Finding snacks that will help us feel better and boost our levels of energy often involves lots of shopping and scrupulous reading of labels. Why not try one of many following wholesome snacks the next time you need some extra energy?
If you might be looking for a quick snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for lunch. When you need a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products including white bread to the healthier whole grain alternatives.
You can find lots of healthy treats you can choose that do not involve a lot of preparation or searching. Being healthy doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to leek, carrot & potato soup recipe. You can have leek, carrot & potato soup using 8 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Leek, Carrot & Potato Soup:
- Get large leek, in 1 cm slices
- You need large potato, diced
- Prepare garlic, chopped
- Provide onion, roughly chopped
- You need carrot, diced
- Prepare vegetable stock. “Marigold” bouillon powder works well
- Take Oil
- You need Butter, preferably unsalted
Instructions to make Leek, Carrot & Potato Soup:
- Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
- Add the garlic, stir and continue fry for another minute.
- Add a decent-sized knob of butter. Once it’s melting, add the leek and stir well. Gently fry for a further three minutes, ensuring that the leek is well-coated by the oil/butter.
- Add the potato, carrot and stock. Stir well, cover and bring to the boil.
- Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
- Remove from heat, taste and season to taste.
- Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
- Serve piping hot, with fresh rolls or chunks of granary bread.
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