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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 Wholesome Fast Food.
Almost every “get healthy” and “weight loss” article you study will tell you to skip the drive through and make all of your meals yourself. This is certainly excellent advice. Sometimes, though, the last thing you want is to have to cook an evening meal from scratch. Sometimes you just wish to reach the drive through en route to your home and call it a day. Why shouldn’t you be able to do this from time to time and not have a bunch of guilt about slipping up on your diet program? You are able to do this because many of the popular joints are now promoting “healthy” menu selections to keep their businesses up. Here is the way to eat healthy and balanced when you hit the drive through.
Choose a drive through with a restaurant that is known for catering to people with healthy palates. Arby’s as an example, is void of burgers. You can eat roast beef sandwiches, wraps and salads instead. Wendy’s, although no stranger to the hamburger, also includes a lot of alternative 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 every thing.
Fundamental reason states that the best way to lose fat and get healthy is to ban fast food from your diet altogether. While this is usually recommended all you need to do is make a couple of good selections and visiting the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need is to let another person create your dinner. If you choose healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to leek, carrot & potato soup recipe. You can cook leek, carrot & potato soup using 8 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to prepare Leek, Carrot & Potato Soup:
- Prepare 1 large leek, in 1 cm slices
- Provide 1 large potato, diced
- Provide 2 cloves garlic, chopped
- Take 1 onion, roughly chopped
- Provide 1 carrot, diced
- Provide 1 litre vegetable stock. “Marigold” bouillon powder works well
- Use 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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