Warm Up With This Simple Leek and Potato Soup!

With the temps cooling off there have been some requests for some simple soups! Here is a great one! Potatoes are a wonderful whole food option, excellent for athletes and non. Be sure to clean the leeks well before using and add a dollop of yogurt on top for decor if you like!

Ingredients

  • 1 Tbsp olive oil
  • 6 cups ckicken or vegetable stock
  • 6 leeks chopped using the white parts and just a little bit of the green
  • 1/2 cup chopped onion
  • 4 medium potatoes peeled chopped
  • 1 tsp salt and pepper
  • 1 cup milk (you can try milk alternatives such as rice/almond/soy to make this recipe dairy free.It may alter the flavor a little bit.)
  • scallions for garnish
  • dollop of yogurt for garnish – optional

Method Add oil to a large pot; saute onion and potato for 5 minutes. Add remaining ingredients except for the milk and simmer for 30 minutes. Blend until smooth, return to the pot and add the milk. Garnish with scallions.

Make a big batch and invite friends for a weekend fall ride with soup to follow at your place! Check out NSAG’S recent Veggie Chili post for another nice hot dish!

Enjoy! 🙂

Tired of plain old pasta sauce??

 

Here is a quick and easy change up for pasta dishes!! It’s a nice change from the old red pasta sauce! And it’s full of nourishment, and not full of sugar and preservatives like many pre- made sauces on the grocery store shelves! Make extra and keep it in the fridge for a few recipes in the same week or over a training weekend! It’s DELICIOUS!

Ingredients

  • 1 medium onion chopped
  • 2 medium carrots peeled and chopped
  • 3 celery stalks chopped
  • 4 medium zucchini, skin on and chopped
  • 1 tsp salt
  • 1 tsp olive oil
  • 1 tsp garlic minced
  • pepper to taste

Method

  • Add olive oil to a pot and saute onion, celery and carrots until translucent. Add zucchini, garlic, salt, pepper and cook until soft. Once the vegetables have cooked down blend until smooth (I use an immersion blender and do it right in the pot!) and pour over your pasta. You can garnish with some fresh parsley and a pinch of parm cheese for a fantastic creamy and veggie filled pasta sauce.

Even the kids will love this one! Enjoy!

Don’t Be Chilly! Make Some Warm VEGGIE Chili! Amazing!

Warm up this winter with this quick and easy veggie chili…

Ingredients:

2 Tbsp olive oil
2 carrots peeled and chopped
3 celery stalks chopped
1 medium onion chopped
2 zucchini chopped
1 red pepper chopped

1 green pepper chopped
2 garlic cloves minced
1 tbsp cumin
2 1/2 tbsp chili powder
3/4 cup of water
1 cup strained tomatoes

 2 cans of diced tomatoes
1 can of chickpeas drained and rinsed
1 can of black beans drained and rinsed
1 can of white kidney beans drained and rinsed
salt and pepper to taste
Garnish with cilantro

Method

In a large pot saute carrots, celery, onion and garlic in olive oil for approximately 5 min, add cumin and chili powder and mix together. Add the remaining ingredients to the pot and simmer for as long as possible to enhance the flavors.

Enjoy!
NSAG 🙂