leek soup for weight loss

i had never bought leeks before i moved to london. i knew that the french used it a lot in their cooking but beyond that i was totally oblivious to the versatile nature of this vegetable.

i've since learnt that leeks belong to the same family as onions and garlic. they make great soups on their own or along with other vegetables. the famous french cold soup, vichyssoise, is made from leeks. they can also be used in frittatas and quiches. as well as in salads.

i picked up a bunch consisting of four cylinders a few weeks back from the farmer's market. i read several recipes and then just made up by own avoiding any oil or butter.

i cut the four leeks in thin slices at a 45 degree angle. i then chopped up five baby potatoes. i put the leeks and potatoes in my le creuset and added four cups of water and a few cubes of vegetable stock. i brought the water and vegetables to boil and then lowered the heat to a simmer. after about fifteen minutes, i took the pot off the flame, whizzed the soup with my hand blender, seasoned with sea salt and freshly ground pepper before serving in a big bowl.

what's lovely about leeks is that they create a velvety texture without the fat. i've heard people complain about the bland taste of leek soup but that can be rectified with freshly ground pepper. the potatoes do add a few extra calories and can be avoided if you really want a super healthy recipe. this soup is great when you're trying to eat a light dinner that will keep you going till bedtime.