Monday, March 16, 2020

Plant-Based Leek and Potato Soup

This week’s batch-cooking MVP is a plant-based tribute to a classic favorite. Three cheers for Plant-Based Leek and Potato Soup!

Using pureed cauliflower and almond milk instead of heavy cream gives this Plant-Based Leek and Potato Soup a healthy boost, without the use of dairy. Here’s a pro-tip when cooking with leeks — make sure you separate the leaves completely and wash them thoroughly. Leeks, similar to mushrooms, tend to hold on to more dirt than you would expect, so plan accordingly!

Did someone say batch-cooking? Whether you’re a seasoned batch-cooking vet, or just learning the ropes, Plant-Based Leek and Potato Soup is the perfect recipe to incorporate into your repetoiré. It’s quick and easy to make, packed with healthy vitamins and nutrients, and stores perfectly in our favorite glass containers.

Stripped Health Benefits of Cauliflower:

Cauliflower has tremendous compounds that are involved in a plethora of health benefits. Cauliflower can provide protection against cancer, anti-inflammation, cardiovascular benefits, and improved digestive health. (sulforaphane found in cauliflower helps protect the digestive lining and prevents bacterial overgrowth such as H. pylori).

Cauliflower-containing diets and the cruciferous vegetable family have been studied most in relation to cancer protection. As with most fruits and vegetables, cauliflower also contains great amounts of fiber which helps keep our digestive system moving. Fiber keeps us fuller for a longer period of time and

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