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Vegan potato and leek soup with crumbled “feta”
Vegan potato and leek soup with crumbled “feta”

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You already are aware that you should have a fit and healthy heart. Here’s something for you to think about: if your heart isn’t fit then the rest of you won’t be healthy either. You already know that working out on a regular basis and leading a healthy lifestyle both factor greatly into the overall health of your heart. Are you aware, though, that a number of specific foods are great for making your heart be healthier? If you are interested to know which foods you should be eating to improve your heart health, continue reading.

Be aware that fish is just about the healthiest food you can include in your diet. You probably know this as you’ve probably been told to ensure that you consume fish at least a couple of times a week. This is especially true if there are some issues with your heart or if your heart is not healthy. Be aware that fish is rich in Omega 3’s which are elements that process cholesterol and transform it into healthy energy. Try to include fish in a couple of meals per week.

There are many foods that you can include in your diet that will be good for your body. It’s true that each of the food discussed in this article can help your body in a variety of ways. The foods mentioned are especially good for the heart, however. Start consuming these health food regularly. Your heart will benefit greatly!

We hope you got insight from reading it, now let’s go back to vegan potato and leek soup with crumbled “feta” recipe. To cook vegan potato and leek soup with crumbled “feta” you need 8 ingredients and 3 steps. Here is how you do that.

The ingredients needed to cook Vegan potato and leek soup with crumbled “feta”:
  1. You need 4-5 medium potatoes
  2. Provide 2 medium leek
  3. Provide 100 ml coconut milk
  4. Provide 50 g margarine
  5. Take 1 stock cube
  6. Get Salt, pepper, nutmeg
  7. Get Vegan feta to garnish (optional)
  8. Get 1 clove garlic
Steps to make Vegan potato and leek soup with crumbled “feta”:
  1. Melt the margarine and add the sliced leek and garlic. Cook until soft. Add the potato and the stock cube. Pour enough water to cover the potatoes.
  2. Cook it on a medium heat until the potato is soft enough to fall apart easily.
  3. Using a hand blender or blender to blend the potato and leek to a smooth cream. Add some pepper and nutmeg. Turn the heat up a little add the coconut milk, stir it in and boil it for a minute. Serve it with crumbled feta.

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