Simple and tasty, healthy Leek Potato Stew made with fresh vegetables, enriched with proteins, healthy fats and super spice – turmeric. This stew is real immunity booster and excellent for the post-holiday body cleanse.
When winter starts showing its sharp biting teeth, or after a lavish holiday feast, soups and stews are meals that are more than welcome in our tummies. So, my dear friends, for the first recipe in the new year, I’d like to share with you this wonderful Leek Potato Stew that my family just love. It’s a quite classic recipe, but yet somehow unique. This stew is light, creamy and made with all wholesome, healthy ingredients. Furthermore, this Leek Potato Stew is great flu-fighting buddy and will wash out all that accumulated holiday toxins right up from your body. A true natural medicine.
Stew is made with fresh seasonal vegetables – leeks, celeriac (celery root), carrots, and potatoes, that are full of healthy fibers, vitamins, and minerals. To make this Leek Potato Stew even healthier, I added super spice – turmeric, which is one of the most powerful natural remedies in the world. Turmeric has powerful anti-inflammatory effects and is a very strong antioxidant and immune booster. Turmeric is also great for cleansing and aiding our digestion – it reduces bloating, cleanses the liver and gallbladder, stimulates our metabolism. I really love turmeric and I use it daily. If you can stand “the heat”, a spicy food, then you can also add a bit of cayenne pepper to the stew. Cayenne pepper also has anti-inflammatory effects and is excellent for our metabolism and our immunity.
Since I’m kinda tired of all that holiday meat (turkey this, turkey that ), I made this Leek Potato Stew completely vegetarian. BUUUT if you have a meat-lover husband, like me, just serve him aside some homemade cooked sausage. That will please his meat cravings while rest of family can enjoy in this plant based meal. And yes… don’t forget to serve a slice of homemade bread with this lovely stew. More fibers and nutrients.
Stew is a wonderfully creamy, enriched with nutritious, protein-packed Greek yogurt. Quick note. Add Greek yogurt into stew after the stew is cooked, not while is cooking. That way yogurt will not lose its nutritional value. Also, add some extra virgin olive or flaxseed oil to boost up healthy omega-3 fats. Note that the flaxseed oil has a bitter taste so if you are not used to it, then olive oil is a better option for you. I thickened Leek Potato Stew with gluten-free tapioca flour but if you are not sensitive to gluten then you can use plain whole wheat flour instead in the same ratio.
Leek Potato Stew is quick and easy to make and thus perfect for those busy weekdays, when you and your family craves for warm and comforting meal with the spoon. Stew can stand in the refrigerator up to 2-3 days and can be easily frozen, so don’t worry if you got leftovers. Just put leftover stew in the fridge. This stew can be eaten chilled, so it’s perfect in hot summer day too.
Leek Potato Stew is…
- full of healthy nutrients – dietary fibers, vitamins, and minerals,
- rich in proteins and healthy fats – omega 3,
- loaded vitamin C, K and vitamin A, manganese and iron,
- it strengthens the immune system and cleanses the body of toxins,
- requires few ingredients, and it’s super easy to make,
- low-calorie food that helps with weight loss,
- budget friendly dish,
- vegetarian and gluten-free.
My husband is not that big fan of leeks. BUT this Leek Potato Stew always makes him “omnomnom” at loud. Is it because of the creamy texture or soft vegetables that literally melts in your mouth? Is it because of that wonderful warm feeling of pleasure after just few gulps of this amazingly delicious stew? Who knows… What is certain is that this Leek Potato Stew is perfect for cold winter days and those days when you just need a big comforting veggie hug.
Do you like leeks? How do you usualy prepare leek stew? Let’s chat in comments!
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- 2-3 medium leeks, dark green stems removed, washed thoroughly and sliced thinly
- 2-3 medium potatoes, peeled and chopped into small cubes
- 1 large or 2 small carrots, peeled and chopped into small cubes
- ½ medium celeriac (celery root), peeled and chopped into small cubes
- 4 cups vegetable stock *
- 3 dry bay leaves
- 1 tablespoon tapioca flour (tapioca starch)
- 2 teaspoons ground turmeric
- 1 tablespoon apple cider vinegar
- Himalayan salt, to taste
- Cayenne pepper, to taste (optional)
- 1 tablespoon Greek yogurt (per person) **
- 1 tablespoon extra virgin olive oil or flaxseed oil (per person)
- In a large soup pot bring vegetable stock to boil. Lower to a simmer. Add chopped vegetables and bay leaf. Cook for 20-25 minutes, or until the potatoes are tender.
- In a separate small bowl, combine tapioca flour with 2 tablespoons warm water. Stir until mixture is smooth. Add the mixture into the stew. Stir in turmeric and apple cider vinegar. Add salt to taste. Mix stew well and leave to cook for another few minutes.
- Serve the stew with Greek yogurt and extra virgin olive or flaxseed oil. Add cayenne pepper to taste if desired.
- * For the gluten-free version, use gluten-free vegetable broth.
- ** For a vegan version, instead of Greek yogurt use coconut milk/cream.
- Leftovers will keep in an airtight container in the refrigerator up to 2-3 days and also can be frozen.
- For a kid-friendly version, skip cayenne pepper.
- As a measure, I used a 240 ml cup (US cup).