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Before you jump to Easy Pumpkin, leek and potato soup recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
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The first step in making healthy choices from a dinner menu is picking your location wisely. If you have multiple options, when wanting to flake out, it is crucial that you provide each option a fast examination. Though fast food institutions are starting to incorporate healthy foods and foods into their menus, you might find it much easier to eat healthy at a traditional family restaurant.
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Using your best judgment is just another one of the many ways you can make healthy decisions out of a dinner menu. This is best accomplished by examining meal pictures on a single menu. It’s also recommended that you avoid foods teeming with oatmeal, cheese and sour cream. If your selection includes these fattening condiments, be sure to ask for a lesser amount.
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Even when after taking the above mentioned approaches, you are unable to locate satisfying healthy foods on your lunch menu, then you might choose to purchase a healthy side dish or drink. Water is an excellent choice, particularly when compared to soda. Salads make excellent side dishes, especially those that are eaten without a salad dressing or low-fat salad dressing. Of course, you may want to take extra measures to make sure you choose a healthy mealbut should you opt to forgo low calories for taste, take extra actions to make certain that you get some nutrition.
We hope you got insight from reading it, now let’s go back to easy pumpkin, leek and potato soup recipe. You can have easy pumpkin, leek and potato soup using 8 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to make Easy Pumpkin, leek and potato soup:
- Use Pumpkin
- Get potatoes
- Get garlic
- Provide leek
- Take vegetable stock
- Prepare cooking cream
- Use fresh chives
- You need salt and pepper to taste
Instructions to make Easy Pumpkin, leek and potato soup:
- peel and dice the pumpkin into about 2cm chunks. you should end up with about 1.25 to 1.5kg of diced pumpkin
- wash and slice the leek
- peel and dice the potatoes into similar size chunks as the pumpkin
- peel the 3 cloves of garlic but leave them whole.
- in a large pot or saucepan add the vegetable stock. you can either use ready made stock or 1.5lt of boiling water with the appropriate quantity of stock cubes.
- add the pumpkin, potato, leek, salt, pepper and garlic into the pot with the stock and allow to simmer until all ingredients cooked through and soft. remember to keep stirring every 5 minutes or so.
- while the vegetables are cooking, finely chopped the chives and add half into the pan with the vegetables to allow to cook with them. keep the other half for garnish.
- once the vegetables are cooked use either a stick blender to blend into a liquid or use a blender then transfer back into the pot.
- turn the heat down to low and stir in the cooking cream until mixed through.
- ready to serve. you can use prewarmed bowls if you like and garnish each serving with a little of the remaining chives. always nice to serve with some toasted bread chunks.
A French classic, this creamy potato leek soup is quick, easy, and delicious! Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in. Potato leek soup is spring's answer to winter's potato soup. This potato leek soup is heavy on the leeks, with just enough potato to give the soup its signature creamy texture.
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