Low fat potato leek soup,low fat and calorie food list,weight loss pills prescription drugs,weight loss protein foods - 2016 Feature

The winter leek season is starting to wind down but there’s still time to take advantage of fresh leeks and make a vegetarian leek soup that will fill you up with a hearty and healthy combination of simple ingredients.
Heat the two tablespoons of vegetable oil in heavy-bottomed pot that holds at least 4 litres. Add shallots, leeks and potatoes, and cook on a low to medium heat for 5 minutes, stirring occasionally. I like to cook this soup on the weekend and then enjoy delicious leftovers for the rest of the week.

This vegan leek soup is just as good reheated as it is fresh and will keep in refrigerator for up to one week. Add chicken or vegetable broth and milk, and simmer half covered on a medium heat for 30 minutes, until the potatoes are tender. This vegetarian leek and potato soup recipe is quick to make but will impress everyone with how creamy, thick and rich it tastes while being nutritious and low calorie.
Transfer vegetables and some of the liquid to a blender or food processor and blend until smooth.

Try making the soup now and then save this simple recipe until the start of the summer leak season. This vegan soup recipe takes about 20 minutes to prepare and an hour in total cooking time.

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