I had some potatoes and beetroot that needed eating up and rather than just make a plain vegetable soup I thought I would experiment with a Thai version that is full of good things. The fact that my three monthly medical check-up may have had something to do with this. With a quick search on the internet - Some of the key ones are listed below.
For some while now I have been slowly recovering from a serious liver illness, and this has meant that I am on as low fat diet as possible. This has produced lots of food challenges, and today I experimented producing very very low fat leek and potato soup.
leeks, potatoes, celery, stock a table spoon of oats & 1 pepper, 1 clove of garlic. Herbs - mint, parsley and tarragon. 1 Teaspoon of balsamic vinegar Plus salt and pepper to taste
The ratio was roughly one large leek to one medium sized potato to one celery stick to 200ml of stock.
I used 6 leeks which needed roughly 1.2 Litres of stock
I chopped up the leeks into thin strips, the potatoes into 1cm cubes, the celery into thin slices and the pepper as well. Put into large pan added the stock. It needs to cover the ingredients. Bring to the boil and simmer. Then add herbs roughly half a teaspoon of each and chopped garlic. Stir and simmer for 15-20 minutes, until potatoes are soft. Blitz in the food processor and put back on the heat. (Add some more herbs if necessary i.e. tastes a bit bland) Add the oats and vinegar and simmer for another 10 minutes stirring as required. Add salt and pepper to taste. Those not on a low fat diet can add milk or crème fresh to their bowl on serving, to provide a slightly more creamy flavour.
Any spare soup can go in the freezer for another day. It certainly got the thumbs up for a could wet day.
Dyslexic doodles on photography, food (growing, cooking & of course eating), faith and other fascinating things. This is a personal blog expressing my views.