Leek + Potato Soup.

img_1169

img_1170

img_1171

IMG_1172.JPG

img_1173

IMG_1191.JPG

Potato + Leek Soup

What you’ll need:

  • 1 lb leeks (I used 4 since it’s just me)
  • 3 tablespoons unsalted butter
  • heavy pinch kosher sale, plus additional for seasoning
  • 3 Potatoes (yukon gold or russet work – I used 2)
  • 1 quart vegetable broth (Or chicken)
  • 1 cup heavy whipping cream (I used 1/2 cup)
  • 1/2 teaspoon white pepper
  • 1 table spoon snipped chives

Directions:

  1. Chop the leeks into small pieces. Both ends off. Cut in half and then slice.
  2. In a large sauce pan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and let them sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
  3. Add the potatoes and the veggie broth, increase the heat to medium high and bring to a boil. Reduce heat to low, cover and gently simmer until potatoes are soft, approximately 45 min.
  4. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Side note: I didn’t need to add anything aside from the recipe. I added half the cream because I am usually not a cream fan but I LOVE potato leek soup. If you find that you don’t prefer dairy this soup will be just as good without.

Recipe found here.

Please let me know how it goes if you make it!

xo Sarah

 

Veggies w/ Spicy Marinara

IMG_3311IMG_3316

photo

IMG_3323

Last night I ended up getting home pretty late (9-ish) after a long day of work, working out and then hitting Whole Foods for the week. The problem with me is that on my nights that I have off I LOVE to cook! Sometimes I intend on making something quick- and then and hour and a half later I have my meal. It probably doesn’t help that I am snapping 99 pictures along the way, but needless to say I enjoy the time it takes to prepare my food. I consider it relaxation time.

I whipped together this veggie medley and it was nothing short of just what I wanted. Not to heavy, but still filling enough after a hearty workout.

{Ingredients}

  • broccoli
  • cherry tomato (cut in half)
  • fresh minced garlic
  • mushroom
  • crushed tomato (canned- I use DiNapoli brand)
  • fresh parsley
  • salt
  • pepper
  • chili flakes

For the veggies it was easy, I browned the garlic (don’t burn) with olive oil. Shortly after added the broccoli and let cook. Add salt, pepper to taste. When the broccoli seems to be halfway done add the cherry tomatoes. After the tomatoes start to get soft then add the mushroom.  Mushrooms are always last because they cook fast and I personally don’t like overcooked veggies.

For the marinara. I also used a little olive oil with fresh minced garlic on med heat. After the garlic is brown I added a can of crushed tomatoes, fresh parsley along with salt, pepper and chili flakes. As soon as the sauce reaches a slight boil turn temperature down and simmer.  Instead of pasta with marinara – veggies with red sauce is always a great substitute to leave you feeling less bloated. Think of simple as being better. If healthy is the theme of your January then add this one to your list. You won’t be disappointed.