Here is how Leek soup with cream and curry can assist you in weight loss
Weight administration needs constant efforts. In case you are somebody trying to shed some additional kilos then you could at all times be on your toes. Watching your calorie consumption and likewise sticking to a balanced food plan is the secret to an effective weight loss routine. It turns into actually hectic to strike that proper stability between taste and well being and therefore, we need to find an in-between answer the place style meets health.
Don’t worry it's not troublesome in any respect. You simply want to decide on the right substances. Like Proteins! As you already must be figuring out, protein is the constructing block of cell and is answerable for repairing the damaged tissues and muscle tissue. It is also a super-powerful nutrient that helps in inducing satiety and stimulates weight reduction. Due to this fact, consuming a high-protein eating regimen will help you in dropping pounds effectively


Leek soup with cream and curry
Leek soup with cream and curry

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We hope you got benefit from reading it, now let’s go back to leek soup with cream and curry recipe. You can have leek soup with cream and curry using 10 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Leek soup with cream and curry:
  1. Provide 400-600 grams fresh leek stalks (medium thick have best taste)
  2. Get 1 medium sized yellow onion
  3. Use 2 medium sized soft boiling potatoes
  4. Get 1 clove garlic
  5. You need 1 liter stock (chicken, vegetable or beef)
  6. Get 100 ml cooking cream
  7. Use 1 tablespoon cream butter
  8. Prepare 1 teaspoon yellow curry powder
  9. Take some fresh ground black pepper and sea salt
  10. Get electrical blender
Instructions to make Leek soup with cream and curry:
  1. Bring a small pan of water to a boil for the potatoes, they need longer than the soup so I always boil separate, not a must though
  2. Peel and cut the potatoes in 1cm cubes, add to the boiling water with a little salt and boil for 20 minutes untill soft
  3. Meanwhile cut the onion and garlic in small pieces and put aside
  4. Cut the leek in the length and then in half rings, take the rings apart and wash off thoroughly all the sand and mud in a big sif, keep a few rings separate to garnish the soup when served
  5. Put a 2-3 liter soup pan on medium heat with the cream butter
  6. When the butter is hot add the onion and garlic and fry the slowly untill soft, when half done, add the curry powder
  7. Now add the stock, the leek and the potato cubes and bring to a boil, then put the heat down and let it softly boil for 10 minutes
  8. Use the electrical hand blender to blend the soup smooth
  9. Add the cream, some pepper and salt and maybe a little more curry powder to taste and again heat up, when it boils it's done
  10. Add to a bowl or soup plate and garnish with some leek rings

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