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Before you jump to Leek, Carrot & Potato Soup recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Save Money In The Kitchen.
Until fairly recently any person who expressed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it appears we all realize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are not able to adjust things for the better without everyone’s active involvement. These kinds of adjustments need to start occurring, and each individual family needs to become more environmentally friendly. The cooking area is a good place to begin saving energy by going a lot more green.
Although it may not taste as good, preparing food in the microwave as an alternative to in the oven will save you a packet of money. As soon as you find out it takes 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. Countertop appliances will boil water as well as steam vegetables faster than your stove, and use a lot less electricity. You would be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned manner, but you would be wrong. You get the maximum energy savings by totally loading the dishwasher ahead of commencing a wash cycle. Preserve even more money by air drying or cool drying your dishes rather than heat drying them.
As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. Environmentally friendly living is not really that difficult. Largely, all it requires is a little common sense.
We hope you got benefit from reading it, now let’s go back to leek, carrot & potato soup recipe. You can cook leek, carrot & potato soup using 8 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Leek, Carrot & Potato Soup:
- Provide large leek, in 1 cm slices
- You need large potato, diced
- You need garlic, chopped
- Use onion, roughly chopped
- Provide carrot, diced
- You need vegetable stock. “Marigold” bouillon powder works well
- Prepare Oil
- Take Butter, preferably unsalted
Instructions to make Leek, Carrot & Potato Soup:
- Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
- Add the garlic, stir and continue fry for another minute.
- Add a decent-sized knob of butter. Once it’s melting, add the leek and stir well. Gently fry for a further three minutes, ensuring that the leek is well-coated by the oil/butter.
- Add the potato, carrot and stock. Stir well, cover and bring to the boil.
- Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
- Remove from heat, taste and season to taste.
- Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
- Serve piping hot, with fresh rolls or chunks of granary bread.
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