Leeks are a member of the onion family, and have been cultivated since the time of the Ancient Egyptians. Asian and European cultures have been growing and cooking leeks for more than 3,000 years. Leeks have a sweet flavor, and can be eaten raw or cooked.
A cup of leeks is low in sodium and has almost no saturated fat or cholesterol. Leeks are a good source of dietary fiber, vitamin B6, iron and magnesium, and a very good source of folate as well as vitamins A, C, and K.
Health Benefits of Leeks
Tips for Using and Storing Leeks
Recipe of the Week: Leek and Potato Soup
2 sticks of celery
2 medium onions
2 cloves of garlic
14 oz. leeks
14 oz. potatoes
2 organic chicken or vegetable stock cubes
60 oz. water
Trim, peel and roughly slice the carrots and celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
Heat 2 tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
Meanwhile, peel the potatoes and cut them into 1cm cubes.
Put the stock cubes into a jug or pan, pour in 60 oz. of boiling water and stir to dissolve, then pour into the vegetable pan.
Add the potatoes. Bring to a boil, then reduce the heat to low and simmer for 10 minutes with the lid on. Remove from the heat.
Season to taste with sea salt and black pepper. Serve as-is or pulse until smooth using a stick blender or liquidizer.
*Recipe via www.jamieoliver.com
All my best!
Karen Ambrosio, OWS