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Before you jump to Leek & Celery Soup recipe, you may want to read this short interesting healthy tips about Deciding on Healthy and balanced Fast Food.
Almost every single article about reducing your weight and getting healthy explains readers to avoid drive through windows like the plague and that they need to do all of their own cooking. There’s some value to this. But occasionally the last thing you would like to do is make a whole meal for yourself and your family. Sometimes you just want to reach the drive through on the way home and call it a day. There is no reason that you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is possible because lots of the popular fast food spots are attempting to make their menus healthier now. Here is how to eat healthfully when you hit the drive through.
Visit a drive through at a place who has made it a practice to provide healthier options to people. Arby’s by way of example, does not serve burgers. You could consume roast beef sandwiches, wraps and salads as an alternative. While Wendy’s has served hamburgers for decades, in addition they have plenty of other healthy options like salads, baked potatoes and chili. Not all fast food places are as unhealthy as McDonalds with its deep fried every little thing.
Logic says that one of the best ways to stay balanced is to sidestep the drive through and never eat fast food. Most of the time this is a good plan but if you make beneficial choices, there is not any reason you can’t visit your drive through once in a while. Sometimes what you need is to let another person produce your dinner. If you decide on healthy products, the guilt usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to leek & celery soup recipe. You can cook leek & celery soup using 11 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Leek & Celery Soup:
- You need 1 tbsp vegetable oil, preferably cold-pressed
- You need 1 small onion (I used red onion coz had one spare), chopped
- Get 1 leek, washed and thinly sliced
- Get 3-4 sticks celery, chopped with leaves set aside for Step 6
- Provide 3 cloves garlic, chopped
- Use 100 g new potatoes, diced
- Provide 1 1/2 litre vegetable stock (I used Marigold powder)
- Provide 2 bay leaves
- Use Salt
- Use Ground black pepper
- Prepare 100 ml low-fat crème fraiche
Instructions to make Leek & Celery Soup:
- Bring the oil to a medium-high heat in a stock pot or large saucepan and fry the onion for 2 minutes, stirring only to avoid sticking.
- Add the leek and cook for a further 3 minutes, stirring occasionally.
- Stir in the celery, garlic and potato and continue cooking for a further 5 minutes or until the leeks are soft but not browned, stirring occasionally.
- Add the stock and stir gently but thoroughly. Add the bay leaves, bring to the boil, cover and simmer for 25 minutes or until the vegetables are nicely softened, stirring occasionally. Remove the bay leaves.
- Move the pan off the heat, season to taste, whizz to the desired consistency (or, as I chose to do, leave it unwhizzed) and then stir in the crème fraîche.
- Return to the heat and quickly bring the soup to piping hot but not boiling point and serve into warmed soup bowls. Garnish with the set-aside celery leaves.
- Serve with granary bread or crusty rolls - if you’re allowing yourself the carbs!
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