The leek is a vegetable that belongs to the onion and garlic family (Allium). It has a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions are the white base of the leaves, the light green parts and, to a lesser extent, the dark green parts of the leaves. One of its most popular uses is for adding flavour to stock. The dark green portion is usually discarded because it has a tough texture, but it can be sautéd or added to stock.
Health benefits
Leeks contain polyphenols, which are strong antioxidants. These substances help fight free radicals that can cause many chronic diseases and aging. One very important nutrient concentrated in leeks, is the B vitamin — folate which supports the cardiovascular system, preventing anaemia by supporting red blood cell production. Leeks are rich in vitamins C, B6 and K, besides manganese and iron. They are also a good source of dietary fibre.
Now, for a recipe.
Leek and Potato Soup
Ingredients
Carrots: 2
Celery sticks: 2
Medium-sized onions: 2
Leeks: 400 gm
Garlic: 2 cloves
Potatoes: 400 gm
Olive oil
Vegetable stock
Sea salt
Freshly ground black pepper
Method: Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, Slice them. Peel and slice the garlic. Place a large pan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes until the onion and leeks are lightly golden. Now add vegetable stock. Peel the potatoes and cut them into 1 cm dices. Add potatoes. Stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Remove the pan from the heat, add salt and pepper. Using a hand blender make it smooth. Serve hot.
Junior Sous Chef
Vivanta by Taj – Fisherman’s Cove
