Leek soup with cream and curry 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 seeing the energy you take in:
Enjoy many different foods from each of the five food groups in the quantities recommended Observe your portion sizes especially foods and drinks which are high in kilo-joules Restrict your intake of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) Should you have an energy-dense meal, choose food or drinks that have fewer kilo-joules at other foods in the day.
Strategies for watching the energy you burn off:
Be active in as many ways as possible throughout the day take the stairs rather than the elevator, 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 days Do more activity when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your general vitality and well-being and helps prevent several ailments.
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We hope you got insight from reading it, now let’s go back to leek soup with cream and curry recipe. You can cook leek soup with cream and curry using 10 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Leek soup with cream and curry:
- You need 400-600 grams fresh leek stalks (medium thick have best taste)
- Prepare 1 medium sized yellow onion
- Prepare 2 medium sized soft boiling potatoes
- Prepare 1 clove garlic
- You need 1 liter stock (chicken, vegetable or beef)
- Prepare 100 ml cooking cream
- Take 1 tablespoon cream butter
- Prepare 1 teaspoon yellow curry powder
- You need some fresh ground black pepper and sea salt
- You need electrical blender
Instructions to make Leek soup with cream and curry:
- Bring a small pan of water to a boil for the potatoes, they need longer than the soup so I always boil separate, not a must though
- Peel and cut the potatoes in 1cm cubes, add to the boiling water with a little salt and boil for 20 minutes untill soft
- Meanwhile cut the onion and garlic in small pieces and put aside
- Cut the leek in the length and then in half rings, take the rings apart and wash off thoroughly all the sand and mud in a big sif, keep a few rings separate to garnish the soup when served
- Put a 2-3 liter soup pan on medium heat with the cream butter
- When the butter is hot add the onion and garlic and fry the slowly untill soft, when half done, add the curry powder
- Now add the stock, the leek and the potato cubes and bring to a boil, then put the heat down and let it softly boil for 10 minutes
- Use the electrical hand blender to blend the soup smooth
- Add the cream, some pepper and salt and maybe a little more curry powder to taste and again heat up, when it boils it's done
- Add to a bowl or soup plate and garnish with some leek rings
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to assist stop harmful bacteria from spreading and growing. It is possible to take some steps to help protect yourself and your family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food like meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly too, because wet palms disperse bacteria more easily. Maintain worktops clean
Before you begin preparing meals, it’s significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them completely.
You ought to shift dish cloths and tea towels frequently to prevent any bacteria growing on the substance.
Raw foods like fish, poultry and vegetables may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, bread and fruit. This is because these kinds of food won’t be cooked before you eat them, so any germs that get on the meals will not be killed.
To help prevent bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other foods Do not prepare ready-to-eat food with a chopping board or knife that you have used to prepare uncooked food, unless they have been washed completely Wash your hands thoroughly after touching raw meat, fish or vegetables and before you touch anything else Buy raw fish or meat and shop on the bottom shelf of this fridge, where they can’t touch or drip onto other foods
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to be sure everything you are likely to use has been stored correctly (based on some storage directions ) and that none of the meals is past its’use by' date.
Food that goes away fast usually has storage directions on the tag that say how long you may keep the food and whether it needs to go from the fridge.
This sort of food frequently has particular packaging to help keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. By way of instance, you may see’eat in two days of launching' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date, even when the food looks and smells nice, because it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than security. When this date runs out, it doesn’t mean that the food will probably be harmful, but its own flavour, colour or texture might start to deteriorate.
After this date that the quality of the egg will deteriorate if any salmonella germs are found, they could multiply to high levels and could make you sick.
If you plan to use an egg after its best before date, be certain you only use it in dishes where it’s going to be completely cooked, so that both white and yolk are strong, such as in a cake or as a hard-boiled egg.
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