CREAMY POTATO, CARROT, AND LEEK SOUP RECIPE | ALLRECIPES
Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.
Provided by Andrea Luhman
Categories Potato Soup
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
- Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
- Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.
Nutrition Facts : Calories 416.1 calories, CarbohydrateContent 64 g, CholesterolContent 50.9 mg, FatContent 15 g, FiberContent 9.2 g, ProteinContent 8.6 g, SaturatedFatContent 8.8 g, SodiumContent 1413.3 mg, SugarContent 8.7 g
VEGAN CARROT CAKE RECIPE | ALLRECIPES
This is a luscious carrot cake, free of any animal products! Follow up with my vegan 'cream cheese' frosting recipe!
Provided by cris ryan
Categories Holiday Cakes
Total Time 3 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 1 9x13-inch baking dish
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
- Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 152.2 calories, CarbohydrateContent 32.2 g, FatContent 2.1 g, FiberContent 3 g, ProteinContent 2.8 g, SaturatedFatContent 0.2 g, SodiumContent 278.6 mg, SugarContent 22 g
CABBAGE-CARROT CASSEROLE RECIPE | ALLRECIPES
From allrecipes.com
CREAMY POTATO, CARROT, AND LEEK SOUP RECIPE | ALLRECIPES
From allrecipes.com
VEGAN CARROT CAKE RECIPE | ALLRECIPES
From allrecipes.com