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Leek, Carrot & Potato Soup
Leek, Carrot & Potato Soup

Before you jump to Leek, Carrot & Potato Soup recipe, you may want to read this short interesting healthy tips about Goodies that give You Energy.

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While searching for a convenient healthy snack, don’t forget about yogurt. Often people choose to eat yogurt over a nutritious lunch which is not the best idea. You can’t beat yogurt whenever it comes to a healthy snack though. Along with calcium, it’s a good supply of aminoacids and vitamin B. Easily digestible, yogurt can also help your gastrointestinal system work appropriately depending upon the culture used to make it. Try putting in some wholesome nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an excellent approach to enjoy a flavorful snack without too much sugar.

You can find lots of healthy treats you can choose that never involve a lot of preparation or searching. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to leek, carrot & potato soup recipe. To cook leek, carrot & potato soup you only need 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Leek, Carrot & Potato Soup:
  1. Provide large leek, in 1 cm slices
  2. Prepare large potato, diced
  3. You need garlic, chopped
  4. Prepare onion, roughly chopped
  5. Use carrot, diced
  6. Take vegetable stock. “Marigold” bouillon powder works well
  7. You need Oil
  8. Get Butter, preferably unsalted
Instructions to make Leek, Carrot & Potato Soup:
  1. Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
  2. Add the garlic, stir and continue fry for another minute.
  3. 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.
  4. Add the potato, carrot and stock. Stir well, cover and bring to the boil.
  5. Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
  6. Remove from heat, taste and season to taste.
  7. Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
  8. Serve piping hot, with fresh rolls or chunks of granary bread.

Crispy carrot, green cucumber, spicy leek, fresh laurel leaves and leafy parsley isolated vector illustrations on. For a spicy vegetarian treat, try this warming dish of chunky veg, nutty chickpeas and creamy coconut sauce. Creamy risotto with sweet carrots, delicate leeks, and comforting thyme - an easy, yet absolutely elegant dinner. Perfect for date night or a dinner party! The leeks should be trimmed, leaving as much green as possible, then halved lengthways, chopped Then scoop them into a colander to drain.

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