Health Food

A blog making it easier to get healthy, food wise. Some I find online, some I find in books, some I make up myself, But nothing is mine unless stated. Now I know my title isn't the most appetizing title but bare with me because my goal is to make it as easy as possible to make healthy eating, easy and delicious.
Oct 11 '11
Potato and Leek Soup Ingredients 3 leeks, cut lengthwise, spearate, clean. Use only white part of leeks, pale green parts chopped 2 tablespoons butter 2 cups water 2 cups vegetable broth 2 lbs (16oz) potatoes, peeled, diced into 1/2” pieces 1/8 teaspoon dried Marjoram 1/4 cup chopped fresh parsley 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme salt and pepper, to taste Directions Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste. Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add some freshly ground pepper, 1-2 teaspoons salt more or less to taste. Nutritional Infmormation (seves 6): 124 calories, 4g fat, 10mg cholesterol, 327mg sodium, 20.6mg total carbs, 2.6g fiber, 3g sugars, 2.2g protein

Potato and Leek Soup

Ingredients

  • 3 leeks, cut lengthwise, spearate, clean. Use only white part of leeks, pale green parts chopped
  • 2 tablespoons butter
  • 2 cups water
  • 2 cups vegetable broth
  • 2 lbs (16oz) potatoes, peeled, diced into 1/2” pieces
  • 1/8 teaspoon dried Marjoram
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
  • salt and pepper, to taste

Directions

Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add some freshly ground pepper, 1-2 teaspoons salt more or less to taste.

Nutritional Infmormation (seves 6): 124 calories, 4g fat, 10mg cholesterol, 327mg sodium, 20.6mg total carbs, 2.6g fiber, 3g sugars, 2.2g protein

59 notes Tags: soup vegetables recipes food healthy recipes healthy lunches healthy dinners healthy entrees healthy soups leeks potatoes french cuisine

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    I’m gonna try this...my lunch tomorrow!
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