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Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF
Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF

Before you jump to Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Snacks that offer You Power.

Ingesting healthy foods can make all the difference in the way you feel. If we eat more healthy snacks and a smaller amount of the unhealthy ones we generally feel much better. A salad allows us to feel much better than a piece of pizza (physically anyway). This is often a problem, nevertheless, in terms of eating between goodies. You can spend hours at the grocery store searching for an ideal snack foods to help you feel healthy. There’s nothing like one of these healthy foods when you need an energy-boosting snack.

Probably the most popular treats is natural yogurt. The fact is, many individuals will substitute a container of yogurt for a healthy lunch-something we don’t recommend. You cannot beat yogurt whenever it comes to a wholesome snack though. It consists of a lot of calcium, protein, and B vitamins. Easily digestible, yogurt can also help your gastrointestinal system work properly depending upon the culture used to create it. Yogurt unites wonderfully with nuts and seeds. It’s an excellent way to enjoy a flavorful snack without having too much sugar.

You don’t have to look far to discover a wide variety of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s simple to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to vickys leek & potato soup with pancetta gf df ef sf nf recipe. To cook vickys leek & potato soup with pancetta gf df ef sf nf you only need 8 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:
  1. Prepare 1 tbsp olive oil
  2. Provide 200 grams pancetta, cubed
  3. You need 4 large leeks, trimmed & sliced
  4. Provide 1 clove garlic, minced
  5. Use 2 tsp thyme leaves
  6. Prepare 1100 ml gluten-free vegetable stock
  7. Prepare 450 grams potatoes, peeled & sliced
  8. Use salt & pepper
Steps to make Vickys Leek & Potato Soup with Pancetta GF DF EF SF NF:
  1. In a large pan, heat the olive oil and cook the pancetta cubes until crisp
  2. Remove from the pan with a slotted spoon and set aside
  3. Add the leeks, garlic & thyme to the pan and cook on a low heat for around 15 minutes until the leeks are nice and soft
  4. Add the potatoes and stock to the pan. Bring to the boil then simmer for 15 minutes or until the potatoes are soft
  5. Let the soup cool a bit then puree the whole lot in a blender. Return to the pan and add in the pancetta, reserving some for garnish
  6. Season to taste with salt & pepper, heat through before serving and top with the reserved pancetta

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