I love leeks and use them in soups, stocks, stews, frittata, quiche or on their own. They impart a creamy texture with a sweet delicate flavour especially in soups. Combined with potatoes, there are a match made in heaven. So comforting, incredibly delicious and with the addition of kale is nutritious. Perfect for a cold weather to make you feel warm and cozy. Accompanied with some salad contributes to a light healthy meal.
Leek is the national symbol of Wales. A part of the onion family, leeks are mild in taste. They have a lot of layers with sandy grit between them. The white, yellow centre and tender green part are used, either cut into rings or half (lengthwise). Rinsed and washed well or soaked in water to loosen the grit. Leeks are low in calories, with a good amount of antioxidants, minerals and vitamins. Versatile, tasty, easy to prepare with vital nutrients.
Potatoes are a comfort food and available all year around. They can be baked, fried, roasted, mashed, mixed in with other vegetables and meats. Rich in carbohydrates, fiber, minerals and vitamins. Low in calories too if cooked the healthier way. Presence of a small amount of vitamin A in potatoes maintains eye health and vision. Red potatoes have more potassium content and good for lowering high blood pressure. Overall, potatoes are filled with nutrients and promote good health
Rich in dietary fibre, kale aids in digestion and controls blood sugar levels. Regulates blood pressure, lowers bad cholesterol and supports cardiovascular health. Detoxifies the body, prevents cancer and boosts metabolism. Promotes healthy eyes, skin and hair. High in iron and vitamin K.
Leek is the national symbol of Wales. A part of the onion family, leeks are mild in taste. They have a lot of layers with sandy grit between them. The white, yellow centre and tender green part are used, either cut into rings or half (lengthwise). Rinsed and washed well or soaked in water to loosen the grit. Leeks are low in calories, with a good amount of antioxidants, minerals and vitamins. Versatile, tasty, easy to prepare with vital nutrients.
Potatoes are a comfort food and available all year around. They can be baked, fried, roasted, mashed, mixed in with other vegetables and meats. Rich in carbohydrates, fiber, minerals and vitamins. Low in calories too if cooked the healthier way. Presence of a small amount of vitamin A in potatoes maintains eye health and vision. Red potatoes have more potassium content and good for lowering high blood pressure. Overall, potatoes are filled with nutrients and promote good health
Rich in dietary fibre, kale aids in digestion and controls blood sugar levels. Regulates blood pressure, lowers bad cholesterol and supports cardiovascular health. Detoxifies the body, prevents cancer and boosts metabolism. Promotes healthy eyes, skin and hair. High in iron and vitamin K.
Leek and Potato Soup with Red Kale
(Serves 4)
Ingredients:
1 or 2 leeks (white and light green part only, washed and chopped)
2 potatoes (boiled, peeled and sliced)
handful leeks (washed and chopped)
2 large cloves of garlic (finely chopped)
8 cups vegetable stock or water
1 vegetable bouillon cube (5 grams)
a pinch of dried thyme
freshly cracked black pepper
1 tablespoon butter
salt
Method:
Melt butter in a pan, sauté leeks and garlic on medium heat. Cook for few minutes on low heat until soft.
Then, stir in potatoes with stock or water, bouillon cube, freshly cracked black pepper, dried thyme and salt.
Bring to boil and simmer for few minutes. Using a hand blender and puree. Finally, mix in chopped kale and shut off the flame.
Serve hot.
Note:
(Serves 4)
Ingredients:
1 or 2 leeks (white and light green part only, washed and chopped)
2 potatoes (boiled, peeled and sliced)
handful leeks (washed and chopped)
2 large cloves of garlic (finely chopped)
8 cups vegetable stock or water
1 vegetable bouillon cube (5 grams)
a pinch of dried thyme
freshly cracked black pepper
1 tablespoon butter
salt
Method:
Melt butter in a pan, sauté leeks and garlic on medium heat. Cook for few minutes on low heat until soft.
Then, stir in potatoes with stock or water, bouillon cube, freshly cracked black pepper, dried thyme and salt.
Bring to boil and simmer for few minutes. Using a hand blender and puree. Finally, mix in chopped kale and shut off the flame.
Serve hot.
Note:
- Leek, Celery and Potato Soup - use 4 stalks of chopped celery and sauté with the leeks. Follow as above. Serve soup hot garnished with croutons.
