Potato and Leek Soup recipe. How to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is 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 amounts recommended Watch your portion sizes especially foods and drinks that are high in kilo-joules Restrict 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 select food or drinks that have fewer kilo-joules at other meals in the day.
Tips for seeing the energy you burn:
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
Do more action when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your overall energy and well-being and helps prevent several diseases.
Before you jump to Potato and Leek Soup recipe, you may want to read this short interesting healthy tips about In The Following Paragraphs We’re Going To Be Checking Out The Lots Of Benefits Of Coconut Oil.
Coconut oil is going to be one of the things that can actually help folks live a longer and healthier life and something you ought to begin to use today. Another thing I want to point out about this product is that there are tons of different benefits available from it. Another thing I want to point out regarding the use of coconut oil is that it is not only something which can be used internally or externally, it is a thing that can be used for both. Coconut oil is a lot more advantageous than other oils you are able to purchase and in the following paragraphs we will be telling you why.
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We hope you got benefit from reading it, now let’s go back to potato and leek soup recipe. To make potato and leek soup you need 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Potato and Leek Soup:
- Take 2 stalk celery, slice
- Use 2 Carrot, cut in cubes
- Take 2 medium onion slice
- Take 3 Leek, slice
- Use 2 Garlic cloves, slice
- Take 2 tbsp Olive oil
- Take 1 Pepper
- Prepare 1 Salt
- Provide 1 liter 1to 2 litre of Water
- Provide 2 quart Vegetable or chicken broth
- Take 1 lb White potatoes, peeled and cut in cubes
Instructions to make Potato and Leek Soup:
- Add broth in water and bring to boil.
- Meanwhile, Heat oil and fry vegetables except potatoes for 10 minutes till carrots are tender, partially cover with a lid or cook for 5 minutes for longer hours of cooking.
- Add everything to the broth and cook for 10 minutes or 2-3 hours in medium heat for better taste. Add salt and pepper.
- You can serve like that or puree in a food processor for 1 or 2 second.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare foods safely to assist stop harmful bacteria from growing and spreading. You can take some actions to help protect yourself and your family from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It’s important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw food such as meat, poultry and veggies After visiting the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly too, because wet hands disperse bacteria more easily. Maintain worktops clean
Before you start preparing food, it is significant worktops, kitchen utensils and chopping boards are all clean. If they’ve been touched by raw meat, poultry, vegetables or eggs you will need to wash them completely.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the material. Separate raw food from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, bread and fruit. This is because these kinds of food will not be cooked before you eat them, so any bacteria that get on the food won’t be murdered.
To help stop bacteria from spreading:
Don’t 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 meals, unless they have been washed completely
Cover raw fish or meat and shop on the bottom shelf of this fridge, where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to be sure everything you’re likely to use was saved correctly (according to any storage directions ) and that none of the meals is past its’use by' date.
Food that goes off quickly usually has storage directions on the label that state just how long you can keep the food and if it must go from the refrigerator.
This kind of food often has particular packaging to help keep it fresh for more. But it is going to go off quickly once you’ve opened it. By way of example, you might see’eat within two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells fine, since it might contain harmful bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than safety. If this date runs out, it doesn’t indicate that the food will be harmful, but its flavour, texture or colour might begin to deteriorate.
An exception to this is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date, the caliber of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and may make you ill.
If your plan is on using a egg after its best before date, make certain that you only use it in dishes where it will be fully cooked, so that both yolk and white are strong, such as in a cake or as a hard-boiled egg.
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