EL PODER DEL PUERRO – LEEK & POTATO SOUP RECIPE
Happy Friday!
I heard the word ‘puerro’ many times along the Camino but it was not in my Spanish vocabulary so while I knew it was a vegetable, I never thought to ask which one. It turns out, puerro is leek and makes for a damn good, no-fluff, soup.
I first tried Sopa de Puerro y Patata (leek and potato soup) at an inn called La Parada de Zuriain. We were walking for many hours each day so as soon as we found a place to sleep and eat, anything would have tasted good. However, I devoured this soup for reasons of pure pleasure. After Antonio the proprietor told me the recipe and the tricks to making this soup outstanding, I could not wait to make it myself once back in Miami. I actually kind of doubted him and the recipe’s simplicity but it turns out, he was legit.
first, the 411 on leeks and their health benefits
The leek is a vegetable in the Allium family along with garlic, scallions, shallot, onions and chives. These vegetables have sulfur-containing compounds like allicin that combat free radicals in the body. “Allicin is not only anti-bacterial, anti-viral and anti-fungal, but research has revealed that as allicin digests in your body, it produces sulfenic acid, a compound that neutralizes dangerous free radicals faster than any other known compound,” writes Dr. Mercola in his article Why are Leeks Good for You?. Leeks are also a great source of vitamin K and manganese as well as vitamins A and C, vitamin B6, folate and iron. Furthermore, leeks contain the flavonol kaempferol and antioxidant polyphenols, both of which help protect against cardiovascular disease by protecting the blood vessels and may help to fight cancer. That’s not all- leeks have an alkalizing and diuretic effect which increases the elimination of uric acid which is helpful for those suffering from arthritis. When an over abundance of uric acid is produced, it can end up in the joints causing inflammation and pain. As even young people suffer from arthritis these days, it makes sense to have another healing vegetable in the kitchen.
a bit of leek geek trivia
- The Greek philosopher Aristotle credited a clear voice to a diet of leeks.
- The Roman emperor Nero ate a large number of leeks. He believed they would improve his singing voice. He must have read Aristotle.
- The leek is a national emblem of Wales. In historic battles, Welsh soldiers placed leeks in their caps to differentiate themselves from their opponents.
I am happy to add this vegetable to my list of foods that taste delicious, fight disease and…BONUS may help soothe those creaky joints and improve our signing voices. Did I mention leeks make a damn good, no-fluff soup?
SOPA DE PUERRO Y PATATA - de Antonio de La Parada de Zurian, España
Ingredients
- 2 tablespoons unrefined, organic coconut oil
- 2 leeks (white and light green parts) washed well and chopped into small 1/4 inch pieces
- 3 carrots washed and chopped into small 1/4 inch pieces (note, you do not have to peel)
- 2 celery stalks washed and chopped into small 1/4 inch pieces (my addition)
- 3 gloves of garlic, chopped (my addition)
- 1 large sweet potato scrubbed (again, no need to peel) and chopped into small 1/4 inch pieces - Antonio's soup contained a white potato, which you may prefer to my sweet one!
- Salt, pepper and herbs to taste
- * note, Antonio informed me that the key was to cut the vegetables up into similar-sized, small pieces so try not to slack on the chopping.
- ** I used organic ingredients and encourage others to do the same to avoid unnecessary chemicals and genetically modified foods.
Instructions
- Add coconut oil to a medium/large soup pan and heat over medium heat.
- Add the leeks, carrots, potatoes and celery and sauté until leeks are soft and lightly browned.
- Add enough water to just cover your vegetables.
- Bring to a boil then reduce heat to simmer and cover.
- Cooking time varies. My soup was ready - potatoes and carrots just soft - in about an hour but I let it sit on very low heat a little longer after adding the salt, pepper and herbs- I used rosemary and thyme.
- Top your soup with carrot greens and enjoy.
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