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Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF
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Chef :
Vicky@Jacks Free-From CookbookVickys Leek & Potato Soup with Pancetta GF DF EF SF NF
A lovely thick creamy soup for a filling meal on it's own
Ingredient
Food ration :
6 servingsCooking time :
50 mins
1 tbsp
olive oil
200 grams
pancetta, cubed
1 clove
garlic, minced
2 tsp
thyme leaves
1100 ml
gluten-free vegetable stock
450 grams
potatoes, peeled & sliced
Cooking instructions
* Step 1
In a large pan, heat the olive oil and cook the pancetta cubes until crisp
* Step 2
Remove from the pan with a slotted spoon and set aside
* Step 3
Add the leeks, garlic & thyme to the pan and cook on a low heat for around 15 minutes until the leeks are nice and soft
* Step 4
Add the potatoes and stock to the pan. Bring to the boil then simmer for 15 minutes or until the potatoes are soft
* Step 5
Let the soup cool a bit then puree the whole lot in a blender. Return to the pan and add in the pancetta, reserving some for garnish
* Step 6
Season to taste with salt & pepper, heat through before serving and top with the reserved pancetta
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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