Low fat potato leek bake,diet for weight loss and energy levels,can you eat corn on the atkins diet - Step 1

This is the simple Potato Leek Soup I like to make in big batches the day after I roast a chicken. Potatoes are awesome because it absorbs flavor well and goes great with different ingredients. Eugenia recently posted…Creative way to raise public awareness of the importance to protect the nature. While this soup does take a little time to make, it’s surprisingly easy—especially if you have an immersion blender. Get a big pot that will fit all the ingredients and warm butter or margarine on medium heat till it melts. Add in the broth and bring to a boil on high heat while slowly stirring, then immediately reduce to medium low and allow to simmer for 15 minutes or until the potato cubes are just tender. The potatoes, I love to use Idaho potatoes for this soup, but if you prefer red or Yukon potatoes, enjoy! Add shallots, leeks and potatoes, and cook on a low to medium heat for 5 minutes, stirring occasionally.

In fact, the hardest part for me was trying to keep myself from nibbling at the mellow, meltingly tender leeks as they cooked down. Cut each sweet potato in half and arrange in a single layer in a large microwave-safe casserole dish.
Add chicken or vegetable broth and milk, and simmer half covered on a medium heat for 30 minutes, until the potatoes are tender.
They’re about embracing life, celebrating our blessings, and sharing nourishing food with one another.
They’re sweet, in season, and rich in soluble fiber, which helps give this bisque its smooth, creamy texture.
Add a thin layer of water to the bottom, cover, and microwave for 16–18 minutes, until sweet potatoes are completely tender, turning them over halfway through cooking. Set ? tsp aside for later.  Add the butter to the pan, let it melt and sizzle around the cumin, then stir in the leeks, ginger, coriander stalks and most of the chilli. One thing I can say that I really love about this time of year is because I am always cold and at this point feeling a little under the weather is, you guessed it, soup!

Transfer vegetables and some of the liquid to a blender or food processor and blend until smooth. Better yet, that same soluble fiber is a prebiotic, which encourages the growth of beneficial flora in your gut.
Cover and let the flavours sweat together for five minutes.  Stir in the potato and lentils, then the stock and milk. Bring to a boil, simmer for 15 minutes, or until the lentils are soft.  Blitz the soup in the saucepan using a stick blender, then season to taste with salt and pepper.
Ladle into bowls, add a swirl yogurt, then scatter with the reserved chilli, toasted cumin and coriander leaves.
I love any kind of soup, creamy, clear, veggie, or meaty, not sure if meaty is a word, but you know what I mean, at least I think you do!

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