This healthy, tasty and warming soup is excellent any time of year but perhaps especially so during the cooler weather in the fall, winter and early spring. Carrots, apples, leeks and olive oil are all known for their many health benefits and this recipe features all of them, as well as healthy sea-salt and the trace minerals it contains.
Ingredients:
1 Tbsp. olive oil
1 medium onion, chopped
1 medium leek, chopped
1 pound peeled carrots, cut in 1/2-inch slices
1 Granny Smith apple, peeled, cored and chopped
3 cups, reduced sodium MSG-free chicken broth
Optional - milk (preferably organic - a wonderful healthy choice would be raw goat milk)
Sea Salt and freshly ground black pepper, to taste
3 Tbsp. minced mint, for garnish (optional)
(As always, use organic content as much as possible for the healthiest recipe.)
Directions:
1. Heat oil in medium Dutch oven or large saucepan over medium-high until hot. Sauté onion and leek until onion is translucent, 4 minutes.
2. Mix in carrots and apple. Tightly cover pot, reduce heat and cook gently until vegetables give up most of their juices, 8 to 10 minutes. Add broth. Cover and cook until carrots are very soft, about 30 minutes.
3. Let soup sit, uncovered, about 20 minutes, to cool slightly. Purée soup in a blender or food processor, if necessary in two batches. (Blender makes a smoother soup.) If soup is too thick, add milk or broth, as desired. Season to taste with salt and pepper.
4. Serve garnished with mint
Makes 4 servings.
Per serving: 23 g. carbohydrate, 4 g. protein, 5 g. dietary fiber, 496 mg. sodium.
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