The Wonders of Leeks

Leeks, also known as poor man's asparagus, have enjoyed a long and rich history, one that can be traced back through centuries. Leeks were well regarded by the ancient Greeks. The Greek philosopher Aristotle attributed a clear voice to a diet of leeks; as a result the Roman emperor Nero supposedly ate leeks everyday to make his voice stronger. The Welsh soldiers placed leeks in their caps to differentiate themselves from their opponents. Today leeks are grown in through Europe, particularly in France and Germany.

The body produces uric acid as a byproduct of the metabolism of proteins, which is excreted through urine. When excess uric acid is produced, it tends to deposit in our joints, causing inflammation and pain (arthritis).

Leeks' alkalizing and diuretic effect increase the elimination of uric acid, which benefits those suffering from gout, arthritis or kidney disorder. Leeks contain a considerable amount of sulfur and may play an important role in support of our body's antioxidant and detox systems. Whether you have issues with joint pain or you are an up and coming singer in need of great voice, this soup will leave you without pain and with a great voice. Enjoy!

Leek and zucchini and broccoli soup

1 whole leek

2 zucchini slice thin

1 cup of broccoli stalk

1 1/2 cup of water

1 cup of almond milk (fresh made is best)

2 garlic cloves

½ teaspoon of Herbamare season

1 teaspoon of chef shakes spice

Cut leeks in thin slice and wash thoroughly. Make sure the green parts of leeks are in perfect condition to ensure the good flavor. Cut leeks in thin slices and wash thoroughly (Make sure the green parts of leeks are in perfect condition to ensure the good flavor) Cut the Zucchini in thin slices too. Remove the floret of the broccoli and used only the stalk part, peal the outer part and slice thin. Once all of the vegetables are clean and sliced thin, place them in sauce pan container. Add the water and the almond milk, the garlic plus the spices. Cook for approximately 15 minutes. Adjust the herbamare season in case you need more salt. Transfer to a good blender and blend until smooth. Adjust the almond milk if you need a thinner version and enjoy!

Note:

Herbamare is made by Vogel Company

Chef shake is made by Spice Hunter

The soup will be best if you use fresh homemade almond milk

 

Comments

[plantbasedpunk]

11:56 AM on 01/04/2012

Sounds like a wonderful soup! Just to be sure, do you use the green part, too? I was under the impression that you only use the white, hard part of leeks and toss away the greens.

[Halsey]

09:55 AM on 01/04/2012

I'd have to pass on the almond milk..no can do almonds. I love leaks. For Christmas..I made a leek salad with an an amazing walnut oil dressing (also with good wine mustard!)..it was easy and amazing (and yes..one MUST ensure all sand is out of the leeks). However, my favorite ever soup with leeks is a vichysoisses that incorporates leeks (just the white parts)..good potatos of course, white pepper..and baby carrots..all blended together (then chilled). Instead of a white vichysoisse, it's an inviting light orange color..then a dollup of sour cream (or vegan cream topping)..a few diced chives and you will be happy!. Now..I MUST make it again!..Great thing is..you can prepare a day ahead..and of course, chill overnight..serve "cool" not cold. YUM!