Potato and leek soup is a wonderful way to pack in loads of healthy nutrition while enjoying a hearty and satisfying meal to keep you going for hours. Try this recipe and share with your loved ones!
Today’s recipe of potato and leek soup helps to showcase leeks. Leeks are a good source of vitamins A, C and K (important for helping your blood to clot). They also contain minerals such as iron (which is important for red blood cells) and manganese (involved in the regulation of brain and nerve function). Leeks are also a good source of dietary fibre and aid you in great digestion!
Parsley is not just a garnish. Parsley is a versatile herb that provides a concentrated source of nutrients. It’s particularly rich in vitamins A, C, and K. The vitamins and beneficial plant compounds in parsley may improve bone health, protect against chronic diseases, and provide antioxidant benefits.
6-8 large potatoes, peeled and diced
3 leeks (or more)
1 tbsp olive oil
2 vegetable stock cubes
5 cups of boiling water
½ tsp thyme
Pinch of pepper
2 tbsp chopped parsley
Heat the oil in a large saucepan and sate leeks until soft.
Add remaining ingredients, except parsley.
Simmer for 30 minutes or until soft
Blend in food processor or blender when cool.
Reheat to serve and garnish with parsley
Enjoy this delicious soup at any time of the year with a piece of wholemeal bread, some low GI crackers, or even some crunchy veges on the side like carrots and celery. Serves 6
Energy 865 kJ (207 Cal)
Protein 7g (14%)
Carbohydrates 35g (74%)
Fat 3g (12%)
Other soup recipes include: Apricot, Beetroot and Cumin Soup and Vegetable and Red Lentil Soup