Introduction : Potato & Leek Soup
Both Wales and Ireland claim this classic soup as their national dish. The Scottish have their own version called “Tattie and Leek,” and the French are famous for their version, called vichyssoise, associated with Vichy, France, and the French Vichy regime. Whatever the origin, it’s delicious. Wales country is origin place of this soup . this soup is really tasty in taste . you must try this soup .
Information :
In the potato and leek soup Leeks are a member of the allium family, related to onions, chives, shallots and garlic. In the soup They are one of the world’s oldest known vegetables, and have been cultivated and cooked for more than 3,000 years. One cup of leeks in the soup is low in sodium and has almost no saturated fat or cholesterol. They are a great source of dietary fiber, vitamin B6, iron, magnesium and folate, as well as vitamins A, C, and K in the soup.
What is potato leek soup made of?
To make this soup, cook chopped leeks in a little butter, then add diced potatoes, stock, and herbs. Bring it all to a simmer, and cook until the potatoes are done, about 20 minutes. Purée the soup using a blender to get a creamy consistency to soup.
Health Benefits of Leeks
Leeks contain many antioxidants, giving them anti-inflammatory properties.
Leeks contain kaempferol, a natural flavonol that’s also found in broccoli, kale, and cabbage. Research has linked it not only to a lower risk of cancer but also a lower risk of numerous chronic diseases.
Leeks are abundant in prebiotic carbs, which feed the good bacteria in the gut, and help produce digestive enzymes.
Leeks also contain high amounts of polyphenols. Polyphenols are antioxidants that play a crucial part in protecting both blood vessels and blood cells from oxidative damage.
Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF). Folate is a key B complex vitamin for supporting our cardiovascular system, because it helps keep our levels of homocysteine in proper balance. Elevated homocysteine can lead to blood clots.
Leeks have liver-protecting properties, and actually reduce the level of liver enzymes.
Leeks reduce fatty liver (liver triglyceride accumulation) caused by high-fat diets.
Leeks improve lipid profile by decreasing total cholesterol and triglyceride levels while raising good cholesterol levels.
Leeks improve high blood pressure by increasing production of nitric oxide, a naturally occurring gas that helps dilate and relax blood vessels.
Leeks are also natural diuretics, helping to flush the kidneys and reduce sodium and excess fluid in the body. This in turn lowers blood pressure.
Leeks inhibit a-amylase activity which supports an array of anti-diabetic functions. A-amylase is what breaks down complex carbs into sugars, which causes blood sugar spikes and crashes. Inhibition of this enzyme slows the speed by which glucose enters blood circulation.
A classic family favorite and one of the most comforting soups to warm the body, this potato & leek soup is super quick and easy to make!
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Ingredients
30g butter
2 leeks, sliced
2 medium sized potatoes, peeled and cubed
1 celery stalk, diced
1 white onion, diced
2 garlic cloves, minced
2 bay leaves
2 tsp thyme
1 cup chicken or vegetable stock
1 tbsp of TK Flax Seed Oil
Method
In a heavy based saucepan, melt the butter and add leeks, potato, celery and onion.
Saute for 5 minutes and add garlic.
Stir over a gentle heat until vegetables have softened.
Cover with stock, add bay leaves and thyme.
Simmer until potato is soft and remove bay leaves.
Puree until smooth and season with salt and pepper.
Drizzle over TK Flax Seed Oil and sir through before serving.
Also know more about chilled kiwi & tomato soup with popcorn