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Before you jump to Leek, Carrot & Potato Soup recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost every single article about weight loss and getting healthy tells readers to avoid drive through windows like the plague as well as to carry out all of their own cooking. This is actually very true. Once in a while, though, you absolutely do not want to make an entire meal for your family or even just for yourself. Sometimes you just want to reach the drive through en route to your home and call it a day. Why shouldn’t you have the ability to do this from time to time and not have a bunch of guilt about slipping up on your diet program? This may be possible because plenty of the popular fast food spots are attempting to make their menus healthier now. Here is the way to eat healthfully when you reach the drive through.
Choose your drive through based on whether it has more healthy options available. For instance, Arby’s doesn’t offer hamburgers. Instead, the selections include things like roast beef and chicken sandwiches, wraps and big salads. Wendy’s, although no stranger to the hamburger, additionally includes a lot of additional meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not all fast food spots are as unhealthy as McDonalds with its deep fried everything.
Logic claims that one of the best ways to stay healthy and balanced is to sidestep the drive through and never eat fast food. While, for the most part, this is a good idea, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the best thing is to let someone else produce your dinner. When you select healthful menu items, you do not have to feel guilty about visiting the drive through.
We hope you got benefit 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 it.
The ingredients needed to cook Leek, Carrot & Potato Soup:
- Get 1 large leek, in 1 cm slices
- Take 1 large potato, diced
- Prepare 2 cloves garlic, chopped
- Get 1 onion, roughly chopped
- Take 1 carrot, diced
- Prepare 1 litre vegetable stock. “Marigold” bouillon powder works well
- You need Oil
- Use Butter, preferably unsalted
Steps 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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