Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Leek Soup Recipe Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Leek Soup Recipe Biography

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Ingredients
Serves: 4

    1 tablespoon olive oil
    2 leeks, sliced
    1 carrot, sliced
    1 onion, sliced
    1 cauliflower, roughly chopped

    100ml white wine
    1 medium potato, peeled and sliced
    1 teaspoon dried thyme
    chicken stock to cover (approx. 700ml)
    salt and pepper to taste

Method
Prep:10min › Cook:20min › Ready in:30min

    Heat the olive oil in a saucepan over medium heat. Add the leeks, carrot and spring onion. Stir to coat in the oil, then cover and let the leeks sweat till they're soft, about 5 minutes.
    Add the cauliflower and stir to coat. Turn heat to high. Add the wine and let it boil for a minute or two, for the alcohol to evaporate.
    Add the potato, thyme and chicken stock to cover (using a stock cube is fine). Bring to the boil, then cover and let simmer on low heat until the potato is soft.
    Puree the soup with a hand blender, or transfer to a blender to puree in batches. Return to the pan and season to taste with salt and pepper. Add more stock if a thinner consistency is desired.
Make it vegetarianThis soup is easily made vegetarian or vegan by using vegetable stock instead of chicken stock.
Serving ideasTop with a sprinkle of very thinly sliced spring onion, or chopped chives.
Sprinkle with grated Parmesan and freshly grated black pepper or nutmeg.
Drizzle with double cream or top with a dollop of creme fraiche.eek has been known and used for centuries for its medicinal properties, although nowadays it is used mainly as food or flavor.

The edible parts of the leek plant are the light green stalk (or stem) and its white bulb, while the dark green leaf sheaths are usually discarded because of their fibrous consistency. However, it would be wise to use the dark green leaves as well (finely minced or juiced), because they are the parts with the highest content in minerals and vitamins.

Although leeks have a sharp flavor, their taste is sweeter and more delicate than that of onions. Leeks can be used in a variety of dishes, either raw or cooked, or they can be used to prepare delicious juices.
Nutritional Benefits

Leeks are composed primarily of water, about 90%. They also contain dietary fiber, minerals—nickel, potassium, iron, magnesium, calcium, manganese, phosphorous; vitamins A, C and K, folate, and moderate amounts of vitamins of the B complex (B1, B2, B3 and B6).

Leek is an excellent dietary food, which is very low in calories but is packed with multiple healthy nutrients and phytonutrients.