Description
Who can resist good soup in a cold winter days?! Here is a recipe of healthy, creamy and nutritious soup.
Ingredients
2-3 medium leeks dark green stems removed, washed thoroughly and sliced thinly
2-3 medium potatoes peeled and chopped into small cubes
1 large or 2 small carrots peeled and chopped into small cubes
1/2 medium celeriac celery root, peeled and chopped into small cubes
4 cups water
2 low-sodium vegetable cube
3 dry bay leaves
2 tsp turmeric powder
1 tbsp apple cider vinegar
Black pepper to taste
Cayenne pepper to taste (optional)
Directions
1. In a large soup pot bring water to boil. Add chopped vegetables and bay leaf. Lower to a simmer. Cook for 20-25 min, or until the potatoes are tender.
2. Add vegetable cube. Stir in turmeric and apple cider vinegar. Mix stew well and leave to cook for another 5 min.
3. Serve hot. Add cayenne pepper or black pepper to taste if using.
Optional: Add a tbsp of Greek yogurt or kefir and teaspoon of extra virgin olive oil or flaxseed oil, when ready to eat.
TIPS:
Leftovers can be kept in an airtight container in the refrigerator up to 2-3 days and also can be frozen.
For a kid-friendly version, skip cayenne pepper.
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