Monday, January 18, 2010

Leek & Mushroom Soup

Yes, another soup is on the menu. Today is not about writing, today is about doing. The whole month of January is for many people the month where New Years resolutions are implemented, forgotten or changed. Either way it is a month that we focus on changes in our lifes, improvements that we think we are in need of. We make lists, long lists. Some lists we never look back on and some lists we tick off easily (the first week at least). For me it is not about implementing more in my life. It is all about down sizing and simplifying to make room big enough for deep breathing. Give yourself the chance of an easier life. Let it be the month where you make life less complicated and start with giving this delicious slightly sweet soup a chance.

Leek & Mushroom Soup
500ml strong vegetable stock
3 garlic cloves
1 tbsp rapeseed oil
2 tbsp filtered water
400g leeks, trimmed and washed
125g/1/2 pack white or chestnut mushrooms

Start with making the vegetable stock in a jug/can and set aside. Chop the garlic and simmer in the oil and water for 1 minute. Add the finely chopped leeks and mushrooms and stir occasionally for a couple of minutes then add the vegetable stock. Bring to the boil and simmer for 5 minutes. Mix the soup with a hand mixer or in a blender. Serve with bread topped with avocado. Serves 2  

HEALTH BENEFITS of Leeks: Leeks are a very good source of the mineral Manganese. This mineral protect your cells from free radical damage, promote optimal function of your thyroid gland, keep bones strong and healthy and maintain normal blood sugar levels and healthy nerves. On top of this Manganese also plays a key role in the metabolism of protein, fats and carbohydrates. Leeks are also a good source of Vitamin C that is an important antioxidant, necessary for healthy gums, teeth and bones. A general health promoter that protects against stress and that one should not be without.

FREE FROM: gluten, dairy, soy, egg, wheat, yeast, and lactose

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