Irmgards Cream of Leek & Potato Soup recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is all about balancing the energy we take in with the energy we burn off (energy out).
Tips for watching the energy you take in:
Enjoy a variety of foods from each of the five food groups in the quantities recommended Watch your portion sizes especially foods and drinks that are high in kilo-joules Limit your consumption of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when eating out) If you do have an energy-dense meal, then choose meals or beverages that have fewer kilo-joules at other meals in the day.
Tips for seeing the energy you burn off:
Be active in as many ways as you can through the day take the stairs rather than the lift, get off the bus a stop early and walk break up sitting time at work Exercise regularly at least 30 minutes of moderately intense activity on most occasions Do more action when you eat more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall energy and well-being and helps prevent several diseases.
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We hope you got insight from reading it, now let’s go back to irmgards cream of leek & potato soup recipe. To cook irmgards cream of leek & potato soup you need 8 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Irmgards Cream of Leek & Potato Soup:
- Provide 358 grams leeks chopped
- Provide 86 grams white onion peeled & chopped
- Take 311 grams potatoes peeled and cubed
- Take 900 ml Cold water
- Provide 1/2 tsp garlic powder
- You need 1 tsp Apple cider vinegar
- Get 1 veg stock cube I used knorr
- Prepare 4 tbsp coconut milk or single cream I used coconut milk
Instructions to make Irmgards Cream of Leek & Potato Soup:
- Add veg to medium pan. I used an 8 in 1
- Add water, crumble veg stock cube on, sprinkle garlic powder and add cider vinegar & stir
- Pop lid on and put on medium heat for 30-45 minutes until veg cooked. I used 140°
- Take off heat let cool for few minutes then carefully blend smooth with stick blender. Add coconut milk or cream and stir in. ( I forgot to add mine so did it after dividing)
- Divide into bowls & serve or cool, lid and keep I the fridge. Upto 4 days. I got 1308 grams
- Enjoy 😲
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to assist stop harmful germs from spreading and growing. It is possible to take some steps to help protect your own loved ones from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food like meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Don’t forget to wash your hands thoroughly as well, because wet hands spread bacteria more readily. Keep worktops clean
Before you begin preparing meals, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you’ll need to wash them completely.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the material.
Raw foods like meat, fish and veggies may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, like salad, fruit and bread. This is because these types of food will not be cooked before you eat them, so any germs that get onto the food won’t be murdered.
To help stop bacteria from spreading:
Don’t let raw food such as meat, fish or vegetables touch other foods Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw meals, unless they’ve been washed thoroughly
Buy raw fish or meat and store on the bottom shelf of this fridge, where they can not touch or drip onto other foods
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It is important to read food labels to make sure everything you’re going to use was stored correctly (according to some storage instructions) and that none of the food is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that say how long you can keep the food and whether it needs to go in the fridge.
This kind of food often has special packaging to help keep it fresh for more. But it will go off immediately as soon as you’ve opened it. By way of instance, you might see’eat within two days of opening' on the label. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells fine, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. If this date runs out, it does not mean that the food will probably be detrimental, but its flavour, texture or colour might start to deteriorate.
An exception to this can be eggs, which have a best before date of no more than 28 days after they are laid. Following this date, the caliber of the egg will deteriorate if any salmonella germs are present, they can multiply to high levels and could make you ill.
If you plan to use a egg after its best before date, be sure you only use it in dishes where it’s going to be completely cooked, so that both yolk and white are strong, like in a cake or as a hard-boiled egg.
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