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Easy Pumpkin, leek and potato soup
Easy Pumpkin, leek and potato soup

Before you jump to Easy Pumpkin, leek and potato soup recipe, you may want to read this short interesting healthy tips about Turn to Food to Elevate Your Mood.

Mostly, people have been trained to think that “comfort” foods are bad for the body and need to be avoided. At times, if the comfort food is a high sugar food or some other junk food, this is true. Other times, however, comfort foods can be completely nourishing and it’s good for you to eat them. There are several foods that, when you consume them, can boost your mood. If you seem to feel a little bit down and you need a happiness pick me up, try some of these.

Eggs, believe it or not, can be actually wonderful at fighting back depression. You must make sure, though, that what you make includes the yolk. The egg yolk is the part of the egg that matters most in terms of helping elevate your mood. Eggs, particularly the yolks, are loaded with B vitamins. These B vitamins are great for helping to elevate your mood. This is because these vitamins help your neural transmitters–the parts of your brain that affect your mood–function better. Eat an egg and feel better!

Now you know that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try several of these instead!

We hope you got benefit from reading it, now let’s go back to easy pumpkin, leek and potato soup recipe. You can have easy pumpkin, leek and potato soup using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to prepare Easy Pumpkin, leek and potato soup:
  1. Get Pumpkin
  2. Get potatoes
  3. Use garlic
  4. Provide leek
  5. Provide vegetable stock
  6. Get cooking cream
  7. Take fresh chives
  8. Prepare salt and pepper to taste
Instructions to make Easy Pumpkin, leek and potato soup:
  1. peel and dice the pumpkin into about 2cm chunks. you should end up with about 1.25 to 1.5kg of diced pumpkin
  2. wash and slice the leek
  3. peel and dice the potatoes into similar size chunks as the pumpkin
  4. peel the 3 cloves of garlic but leave them whole.
  5. in a large pot or saucepan add the vegetable stock. you can either use ready made stock or 1.5lt of boiling water with the appropriate quantity of stock cubes.
  6. add the pumpkin, potato, leek, salt, pepper and garlic into the pot with the stock and allow to simmer until all ingredients cooked through and soft. remember to keep stirring every 5 minutes or so.
  7. while the vegetables are cooking, finely chopped the chives and add half into the pan with the vegetables to allow to cook with them. keep the other half for garnish.
  8. once the vegetables are cooked use either a stick blender to blend into a liquid or use a blender then transfer back into the pot.
  9. turn the heat down to low and stir in the cooking cream until mixed through.
  10. ready to serve. you can use prewarmed bowls if you like and garnish each serving with a little of the remaining chives. always nice to serve with some toasted bread chunks.

A French classic, this creamy potato leek soup is quick, easy, and delicious! Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in. Potato leek soup is spring's answer to winter's potato soup. This potato leek soup is heavy on the leeks, with just enough potato to give the soup its signature creamy texture.

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