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Before you jump to Leek, Potato and Spinach soup recipe, you may want to read this short interesting healthy tips about Here Are Several Basic Explanations Why Consuming Apples Is Good.
More than likely you have heard that you ought to be eating an apple a day but did you ever ask yourself why this is important? Many people have lived with this school of thought for many years, and they additionally pass this on to their children. This specific thought can be observed in country’s all around the world and individuals follow it as gospel with out ever learning why they should eat an apple a day. In our research we have found out why you are told to eat an apple a day and we’ll be sharing that with you here.
Your heart is another thing that can be helped by consuming apples. With all the things that you will discover in apples, including fiber, they work together to help your heart health. You may even be surprised to find out that another way apples will help your heart is by lowering cholesterol. The particular skin of the apple is where the majority of the healthy vitamins and minerals can end up being found in an apple. If you happen to be one of the individuals who skin their apple before eating it, you may want to change that habit so that you are getting all the benefits from the apple that you can get.
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We hope you got insight from reading it, now let’s go back to leek, potato and spinach soup recipe. You can have leek, potato and spinach soup using 8 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Leek, Potato and Spinach soup:
- Provide 5 leeks
- Provide 400 g potatoes (maris piper/ king edwards)
- Provide 100 g butter
- Use 1 white onion
- You need 3 cloves garlic
- Prepare 750 ml boiling stock (vegetable or chicken)
- Use Large handful of spinach
- You need 4 tbsp creme fraiche
Instructions to make Leek, Potato and Spinach soup:
- Prepare the veg- cut off the roots and dark green tops of the leeks and slice them, finely slice the onion, chop the garlic cloves.
- Wash the potatoes and slice finely
- Heat the butter in a large pan, medium heat, when foaming add the onion and garlic. Soften for a few minutes
- Add the leeks and season with salt, stir well and put the lid on the pan. Cook over a medium heat for 8 minutes
- Add the potatoes and stock to the leeks, bring to boil and cover for 10-12 minutes until the potatoes are tender
- Stir in the spinach until it has wilted
- Blitz the soup in a blender, season to taste
- Serve with a spoonful of creme fraiche and some crusty bread and butter.
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