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Using your best judgment is just another one of the many ways you could make healthy decisions out of a lunch menu. This is best done by analyzing meal pictures on a single menu. It is also recommended that you avoid foods overrun with cheese, mayonnaise and sour cream. If your selection includes these fattening condiments, then make sure you ask for a lesser amount.
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We hope you got insight from reading it, now let’s go back to my leek & potato soup recipe. To make my leek & potato soup you need 8 ingredients and 4 steps. Here is how you do that.
The ingredients needed to cook My leek & potato soup:
- You need leeks chopped
- Prepare smallish potatoes
- Provide medium red onions
- You need vegetable stock cubes
- Take Salt & pepper
- Prepare cornflour
- Get fromage frais
- Take water
Steps to make My leek & potato soup:
- Chopped & wash the leeks,potatoes & red onion.i use a multi cooker.put all the chopped veg into the multi cooker
- Make 2 litres of veg stock.using boiling water & crumbling the stock cube in the water.stir well to make stock cubes dissolve.
- Let all this simmer for a hour.take half the veg add it too the liquidiser add the fromage frais too this with 2 ladles of the liquid from multi cooker add salt and pepper too taste.blend them all together.now tip all of this back into the multicooker
- If this isn’t thick enough for you take 1/2 ladle full of the liquid add it too the cornflour. mix well.return back to multi cooker and bring back too boil this should be quite thick.if you don’t like it too thick it can always be watered down with small amounts of water.this soup is also suitable for batch freezing
Leek Dor Wayaya — Fatma Eid. Candy Man (prod. by Skeezy Beats).
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