soupy sunday

Fall in Lewisburg

I read a ton of running blogs but one of my favorites is featured on Runner’s World- The Ravenous Runner … and ravenous I have been during this training cycle!! My mileage is peaking right now and I’m in the “eat, sleep, run” phase (OK and work is in there somewhere, too). I’ve been visiting this blog more and more frequently because I can count on the recipes to be nutritious, no corners are cut on cheap/GMO ingredients and they don’t dwell on “low cal.” As a runner, I’ve found that complete eating, meaning picking the right kinds of calories to stock up on (all calories are not created equal) are important!

Fall is in full force so Sunday night I made a pot of soup! Below is the Ravenous Runner’s guide to potato leek soup, recipe by Joanna Sayago Golub. It’s perfect for lunch this week or freezing the leftovers when I’m in a food pinch!

What you’ll need:

3 small to medium leeks
3-4 medium red-skinned or Yukon gold potatoes, do not peel
2 large carrots
3 tablespoons extra virgin olive oil
1 teaspoon salt
freshly ground black pepper
3.5-4 cups chicken or vegetable broth
optional garnishes: chopped parsley, red onion, grated Parmesan

How to make it:
1. Clean & prepare the leeks: Chop off and discard all but the top inch or two of dark leafy greens. Slice the leek almost entirely in half lengthwise, stopping one inch before the root end. Cut the leek crosswise into quarter-inch slices, stopping one inch from the root bottom. Discard the root. Put the sliced leeks into a colander, set the colander in a large pot, and fill the pot with cold water. Wash the leeks by shaking them in the water, being sure to separate the layers to get out all the dirt and sand. Remove the colander from the pot, dump the water, and repeat the cleaning once more. Set the leeks aside.

2. Cut the potatoes into half-inch cubes. If using the carrots, cut into small, 1/4-inch cubes.

3. Heat a large soup pot over medium heat. Add the oil. When hot, add all the vegetables and cook, stirring often, for 3 to 5 minutes. Season with the salt and black pepper. Add the stock. Turn the heat to high and bring the soup to a boil. Reduce heat to low, cover the pot with a lid, and let the soup simmer for 20 minutes, until the potatoes and carrots are tender. Garnish and serve with a hearty slice of Italian bread, perfect for dipping 🙂 Enjoy!!

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