Kumud’s recipes for Local leeks and potato soup
On a cold winters night like tonight this recipe for Leek and Potato soup will go down a treat! Both leeks and potatoes are at their best and so what better time to eat the seasonal good stuff. This recipe is very quick and easy and cook time is really quite manageable for after work without losing the will to live! With such little maintenance you can go grab a bath whilst the soup is simmering and it’ll ready to eat on your return.
Serve with some crusty wholemeal bread and make the meal a really nourishing treat as well as a winter warmer.
Nutritional Value:
Leeks are packed with anti oxidants, folic acid and are a good source of vitamin A, C, E and K . Leeks also contain small amounts of zinc and potassium. Its’ anti oxidant and vitamin C value is the greatest as they develop resistence against bacteria and infectious agents. For this time of year its just the sort of vitamin boost the body needs to keep it fighting fit.
Leek & Potato Soup
Serves 4
Ingredients
2 leeks, finely shredded, white & green parts
4 large rooster potatoes, peeled and diced
2 shallots, finely diced
750ml vegetable stock
A pinch of salt (0.25g)
4 sticks of celery – finely diced into ½ cm cubes
2 shallots, finely diced
1 tsp finely chopped garlic
5 bay leaves
25g unsalted butter
1 tsp salt or to taste
Pinch of black pepper
Splash double cream
Cooking Instructions
In a large pan, melt the butter then add the bay leaves, shallots, celery, and garlic and cook for 15 minutes without colouring but softened. Now add the leeks and cook for a further 15 minutes, stirring gently from time to time before adding the potatoes. Cook for a further 5 minutes.
Now add the stock and bring to the boil. Once boiling, turn down to a gentle simmer and cook for 35-40 minutes or until the potatoes are tender to breaking up in the liquid.
Remove from the heat and liquidise the soup very gently; or if you prefer a little more texture then use a potato masher to lightly mash the solid vegetables.
Return to the heat; add the black pepper, stir and check the seasoning level, salt etc… now add the cream and serve with some fresh crusty bread
Cooks tip 1:
Cut the leeks lengthways from the top and fan open to ensure you wash out the grit from the top part of the leaves.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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