This traditional soup is satisfying, warming and has surprising health benefits as a gut friendly food.
Onion, garlic & leeks are all part of the Allium family and they work as prebiotics, providing food for the “good” bacteria naturally found in your gut. Butter (yes, butter – not low fat margarine, spreadables and the like!) is also a prebiotic food although this can be substituted for olive oil if you would like a dairy free option.
This combined with homemade stock (pop your Sunday chicken carcass in the slow cooker with some herbs, veg, onion, garlic and water) and voilà, you have a mineral rich soup with prebiotics to boot!
You can also buy some snazzy soup tupperware and take it to work!
Traditional leek and potato soup
Prep time
Cook time
Total time
Author: Radianthealthnt
Serves: 4
Ingredients
- 50g butter (or olive oil)
- 2-3 clove garlic, chopped
- 1 large onion, chopped
- 3 large leeks, chopped
- 2 medium potatoes, peeled and diced
- 1 small sweet potato or ¼ butternut squash, peeled and diced.
- 1L of homemade chicken stock
- small handful chopped fresh parsley
- 1 bouquet garni
- Himalayan salt and freshly ground black pepper
Instructions
- Melt the butter in a large pan, sauté the onions and garlic for a few minutes. Stir regularly, being careful they do not burn.
- Put all the remaining ingredients in the pan excluding the parsley
- Season with himalayan salt and black pepper
- Bring the soup to the boil then turn on a moderate heat for 30 minutes
- When the vegetables are soft, transfer to your blender until it forms a smooth soup or use pulse for a chunky finish.
- Top with parsley and serve
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