Patrick Holford’s Leek, Potato and Bean Soup

Patrick Holford  is Britain’s leading nutrition expert, and author of over thirty books on diet, health and nutrition. His 9 Day Liver Detox, contains delicious recipes, which are nutritious and have become part of our everyday meals.  There is no boiling on the stove for hours  for this amazing soup.  You can make it when you get home from work and its ready in 30 minutes. 2 Leeks, 3 baby potatoes, garlic and a tin of beans.  Thats all it takes .

Leeks provide fuel for the digestion and immune system .  They, along with garlic, provide sulphur to assist liver detox.  Add high fibre, low-GL beans to thicken the soup and make a delicious creamy consistency. Patrick says ” beans are a better source of carbs than potatoes for anyone with blood sugar imbalances, such as diabetics or sugar addicts.  They are digested slowly and cause a gradual rise in blood sugar.  Beans are also recommended for clearing arteries.  “

So try it today, apart from being delicious you know its going to be good for you.

If you haven’t already made Patrick Holford’s Primordial Soup, its another quick and easy recipe.

 If you do his 9 Day Liver Detox diet, you will lose weight, boost your energy levels,  and give your skin a healthy glow.  Apart from giving you all the detox details, the book  also has great recipes for soups, breakfasts, salads and puddings.

4 from 1 vote

Print

Patrick Holford's Leek, Potato and Bean Soup

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

This recipe is adapted from Patrick Holford's 9 Day Liver detox diet

Course: Soup

Servings: 2

Author: Ev

Ingredients

• 1 tsp coconut oil or olive oil
• 2 cloves crushed garlic
• 2 large leeks , sliced and rinsed.
• 3 baby potatoes , skin on
• 1 litre water
• 3 tsp reduced salt vegetable stock/ bouillon powder
• 1 x 410g beans (cannellini or borlotti)
• Freshy ground black pepper

Instructions

1. Heat the oil in a pan and gently saute the sliced leeks and crushed garlic for 3 minutes.
2. Add the diced potatoes, water and vegetable stock.
3. Cover the pot and simmer for 15 minutes until the vegetables are tender.
4. Add the beans, and if you would prefer a smooth thick soup you can blend it at this stage. I prefer to leave the vegetables whole.