- Identifying Lingering Balance Issues as a Result of a Brain Injury
- Baked Blueberry Banana Porridge
- The Future of Tech Devices & Healthy Shopping
- Cutting Carbs at Breakfast Can Jumpstart Weight-Loss
- Zesty Blueberry Granola Bars
- Stopping Ticks in Their Tracks
- 100 Beautiful Things
- The Triple Jump of Detoxification
- Pesto Vegetable Quiche
- A Fresh Take on Canada’s Food Guide
- The Top Tips about Dental Treatment You Should Know
- Allergies, Poor Immunity is at the Root
- Oil of Oregano Never Tasted So Good
- Cinnamon Quinoa Breakfast Bowl
- The Soothing Scents of Spring
New World Leek and Pepper Soup
I call this soup “new world” because it’s a variation on the classic French leek and potato soup, using sweet potatoes and peppers, two ingredients that Christopher Columbus introduced to Europe during his explorations of the Americas. Serve small quantities as a prelude to a celebratory meal, or add a tossed green salad for a light supper. Serves 8. Vegetarian.
• Medium to large (31⁄2 to 5 quart) slow cooker
• Blender or food processor
2 tbsp extra virgin olive oil or butter
4 large leeks, white part with just a bit of green, cleaned and thinly sliced
4 cloves garlic, minced
1 tbsp ground cumin
1⁄2 tsp sea salt
1⁄2 tsp cracked black peppercorns
6 cups chicken or vegetable stock, divided
3 medium sweet potatoes (about 2 lbs/1 kg), peeled and cut into 1-inch (2.5 cm) cubes
2 green bell peppers, diced
1 long red chile pepper, minced (optional)
Sea salt (optional)
Roasted red pepper strips (optional)
Finely snipped chives
In a large skillet, heat oil over medium heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add garlic, cumin, salt and peppercorns and cook, stirring, for 1 minute. Add 2 cups (500 mL) of the stock and stir well. Transfer to slow cooker stoneware.
Add remaining 4 cups (1 L) of stock and sweet potatoes. Cover and cook on low for 6 hours or on high for 3 hours, until potatoes are tender. Add green peppers and chile pepper, if using. Cover and cook on high for 20 minutes, until peppers are tender. Season to taste with salt, if using.
Purée using an immersion blender. (If you don’t have an immersion blender, do this in a blender or food processor, in batches.) To serve, ladle soup into bowls and garnish with roasted red pepper strips, if using, and chives.
This soup is tastiest when made with sweet potatoes, but if you prefer substitute an equal quantity of acorn squash. If you prefer, use one red and one green bell pepper.
Courtesy of “The Best 163 Paleo Slow Cooker Recipes” by Judith Finlayson ©2013 www.robertrose.ca Reprinted with publisher permission.