I revisited this classic French recipe, dropped the dairy and spiced it up a bit.

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My Anti-inflammatory Leak and Potato Soup came out delicious! The key to a soup-puree is to keep it pretty thick. I usually add enough liquid just to cover the vegetables and keep some in reserve in case I need to thin it out later. It’s easier to thin the soup out than to make it thicker. But if your soup does turn out a bit too watery, you can always add flaxseed meal to thicken it.

Health Benefits Of Leeks

  • Are a member of the onion family and, like garlic and onion, have the sulfur compounds that account for many health benefits of this vegetable.
  • Allicin, one of these sulfur compounds, was found to neutralize free radicals faster than any other compound out there. It is also anti-viral, anti-inflammatory, and cancer and heart protective.
  • Leeks are high in inulin, a type of soluble dietary fiber that is nourishing for selected beneficial bacteria while inhibiting some pathogenic bacteria – great for enhancing health of our colon.
  • Leeks are usually sold with their green tops, however most recipes ask for the soft white part only. I really don’t like wasting any food and always use the green parts in my broths (chicken broth).

Health Benefits Of Turmeric

Turmeric is not commonly called for this recipe. I used turmeric to add a bit of color as well as the amazing health benefits that come with it. Traditionally turmeric has been used for:

  • Respiratory and digestive complaints, as well as arthritis.
  • It’s a powerful anti-inflammatory herb, a cancer fighter and preventer.
  • While it is not readily absorbed, it will do a lot of good while in your digestive tract.
  • To increase turmeric absorption consume it together with black pepper. This way health benefits of turmeric will work in the whole body and not only your digestive tract.

Anti-inflammatory Leek and Potato Soup

Ingredients:

2-3 Tbsp olive oil or butter if dairy is not a problem
2 lb leeks, white part only
1.5 lb potatoes, peeled and cubed
2 tsp cumin
1 tsp turmeric
2 quarts chicken broth
salt and pepper to taste
chives to garnish

Directions:
  1. Cut leeks lengthwise so they are easier to clean – there is usually a lot of dirt at the top of several upper leaves. Cut across the grain into ¼ inch strips.
  2. In a pot over medium to low heat warm up the oil, add the leeks and sauté for about 5 minutes.
  3. Meanwhile prepare the potatoes and add them to the pot, continue cooking for another 5 minutes.
  4. Add the broth and the spices, bring to a boil, lower the heat and simmer until the potatoes are done, about 10-15 minutes.
  5. Using an immersion blender or a regular blender, puree the soup until smooth.
  6. Garnish with chopped chives and serve.
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