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Potato leek soup is often enjoyed by many people. The leek is one of the tastiest vegetables available and it’s also good for your health. It is full of vitamins A, C, B6, magnesium, phosphorus, potassium, and vitamins C and E. When added to water it becomes the clear liquid we know in our modern kitchens today. This soup has a distinctive flavor with a hint of sweetness. In addition it has a reputation for being rich in zinc. For a nice high zinc diet consider taking a supplement with this soup.

This soup can be made with dried potatoes, onion, carrots, dried cranberries or apple cider vinegar. You can even season it with Indian spices like turmeric, cinnamon, and black pepper. Sometimes it is combined with chicken and lamb and served with pita bread. A thick consistency is desired and it is best eaten on an empty stomach.

This delicious and healthy vegetable soup has a unique history. This is often attributed to the old soldiers who would eat this warm soups while on battle. These meals were filled with nutritious soup ingredients and were warm as well. This dish was considered a complete food and it is very popular in northern India. Many people today still enjoy potato leek soup at the dinner table.

There are many ways to prepare this extremely tasty Indian vegetable. You can serve it with the meal or on its own. If served on its own, the potato leek soup is best served with some basmati or gram flour bread dipped in olive oil. You can add some shredded cheese, chopped onions or any other type of meat for that matter and put the lid on tightly. Bring to a boil and add some rock salt and let simmer for about an hour.

The first thing you will need to make this Indian vegetable leeks recipe more interesting is to use a food processor to chop up the ingredients. Add some cranberry juice to the mixture and season with salt and pepper to taste. If you do not have any salt or pepper you may add some ground black pepper. You may also want to add chopped onions or any other type of meat for that matter to the soup. Puree the soup in your processor, add some water if needed and process until smooth and lumpy.

In order to make the creamy potato leek soup recipe tastier add some yogurt and lemon juice to the pot. Puree again until smooth, adding enough water to make it slightly thick. Add salt and pepper to taste and enjoy the great recipe you have created.

Making this soup at home is not difficult but does require some patience and practice. You should have all the necessary ingredients before you start cooking. Once you have them, it will be easy to create the perfect recipe for your family and friends.

All you have to do is get out a large pot, heat the water to a boiling point and add your ingredients. Let it simmer for about an hour or so and you will have a delicious and nutritious meal ready to serve. It is so quick and easy to make. You will also have the satisfaction of creating your own unique soup. The taste will surprise you because it is made from potatoes, leeks and other vegetables. Once you try this recipe, you will have it in mind to make this type of soup at least once during the week.

There are many ways to make the soup different. It can be served hot or cold and with or without added vegetables. Some people prefer a thicker and soupier taste while others like a thinner consistency with more of a gravy-like taste. You can add items such as chopped baby carrots, chopped potatoes, onions, celery sticks, corn or peas to the leeks to enhance the nutrient and fiber content of the potato.

When it comes to seasoning the dish, all you need is a quarter teaspoon of dried thyme, half a teaspoon of dried oregano, and half a teaspoon of ground pepper. Put the mixture into a sauce pan and bring to a gentle boil. Reduce the heat and simmer the mixture for about thirty minutes. Uncover and stir in your potatoes and parsley.

Once finished, remove the pot from the heat and stir in a generous serving of your preferred coconut milk. If you enjoy the taste of coconut milk, you may want to add a little extra so that you get that thick, luscious chunky soup that you crave! If you are short on time and running out to the store, it is easy to puree the coconut milk with a blender. Puree until you have the consistency of pudding and then return the soup to the pot. Bring to a gentle boil once more and let simmer until the potatoes and coconut milk are soft, just enough to combine with the stock and seasonings.

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