Recipe: Leek & Potato Soup

The last of the leeks in my garden are starting to go to seed so it's time I used them all up.

 Leeks (Allium porrum) - Image by Belfast Herbalist

This is a very simple and tasty recipe ready in 40mins:

2-3 large leeks

4-5 potatoes (skins on as always)

1 bunch of celery

1 bunch of parsley

1 cup of organic red lentils

Yeast-free stock cube

Chop and thoroughly wash the leeks, celery and potatoes and place in a pan with 1 pint of water and bring to the boil. Simmer for 10mins.

Wash the lentils with a sieve and add to the vegetables. Add a further pint of water (you can add more if your prefer though I like a fairly thick soup). Chop the parsley fine and add. Bring back to the boil and simmer for 20mins.

 Then add in a yeast- free stock cube (I use organic, salt free and yeast free stock cubes with no added MSG  - or alternatively you can try making your own stock!).

Stir the stock until dissolved. Stand for 5mins and serve. This is a hearty, warming and very nutritional soup, ideal for the cold weather! You can substitute sweet potatoes for a variation.

Image by Belfast Herbalist 

Leeks are a member of the Onion family (Alliaceae) and are full of antioxidants. Sulphuric compounds improve liver detoxification and can help with the removal of heavy metals. They also contain vitamin C, vitamin B6, manganese and flavanoids. More info on leeks can be found here:

http://herbalsimples.com/leek.htm

Hungry?