Hearty, packed with amazing seasonal flavors, and just delicious, this Leek Potato Stew is real immune booster that will fill your tummies with so much healthiness. It’s made with ALL NATURAL ingredients, fresh veggies and enriched with healing superspice – TURMERIC. Perfect family meal.
When winter starts showing its sharp cold teeth, or after a lavish holiday feast, soups and stews are meals that are more than welcome in my home. So I'd like to share with you this wonderful Leek Potato Stew. It's one of my families favorite.
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.
This Leek Potato 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.
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.
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.
My husband is not that big fan of leeks. BUT this Leek Potato Stew is his favorite. It's because of the creamy texture and soft cooked veggies. Who can resist that good stew in a cold winter days?!
Easy Leek Potato Stew
- 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 water
- 2 low-sodium vegetable cube
- 3 dry bay leaves
- 2 teaspoons turmeric powder
- 1 tablespoon apple cider vinegar
- black pepper to taste
- Cayenne pepper to taste (optional)
- Greek yogurt or kefir
- extra virgin olive oil or flaxseed oil
- In a large soup pot bring water to boil. Add chopped vegetables and bay leaf. Lower to a simmer. Cook for 20-25 minutes, or until the potatoes are tender.
- Add vegetable cube. Stir in turmeric and apple cider vinegar. Mix stew well and leave to cook for another 5 minutes.
- Serve hot. Add cayenne pepper or black pepper to taste if desired.
- Optional: Add a tablespoon of Greek yogurt or kefir and teaspoon of extra virgin olive oil or flaxseed oil.
For a kid-friendly version, skip cayenne pepper.
As a measure, I used a 240 ml cup (US cup).
These are my recommendation for this recipe:
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