• 2 large leeks (diced) • 2 tbsp oil (sunflower, rapeseed- Canola) • 4 large potatoes • 500 ml water • 250 ml milk • 1 1/2 tsp salt • (Optional) parsley or chives to garnish
1. Trim the leeks, dice then wash them thoroughly. 2. Thickly peel the potatoes then cut into cubes. 3. Heat the oil in a large saucepan or a wok, add the leeks and gently cook for about 5 mins. 4. Add the potatoes, cover and cook on a low heat for 30 mins. Check regularly and add a little water if necessary. 5. Stir in the water and milk, adding salt to taste. 6. Bring the soup to the boil then reduce the heat. 7. Simmer for 20 mins, partially covering with a lid. 8. Allow to cool a little then liquidise.
SAL'S TIP: I serve this with my English Poppy Bread- very warming and filling on chilly days!
sal says very very tasty- try it and be surprised!
225g/ 8oz leeks 1 tbsp sunflower oil 1 celery stick (chopped) 1 litre/ one and 3/4 pint vegetable stock 100g/ 4 oz green split peas (soaked overnight) 150ml/ ¼ pint semi-skimmed milk Preparation time: 10 mins plus overnight soaking Cooking time: 45 mins
1. Trim the leeks and, shred and wash thoroughly 2. Heat the oil and stir in the leeks and celery. Cook gently for 2 mins covered. Stir in the sprouts and cook for a further minute. 3. Add the vegetable stock and drained split peas. Bring to the boil, cover and simmer for 40 mins or until the split peas are soft. 4. Blend in a liquidiser to a smooth puree and reheat, stirring in the milk and a little salt to taste.
Ingredients 1 oz butter (30g) 1 leek, chopped into small pieces 1 clove garlic, crushed 2 medium potatoes 12 oz split peas (330g) (soak in plenty of cold water overnight or for 8-12 hours) 2 pints of water (1.2 litres) 1/2 pint milk (300 ml) salt to taste
Method 1. Melt the butter in a large pan or a wok. 2. Saute the leek and garlic for five minutes or until the leeks are soft. 3. Add the potatoes and saute for 5 more minutes. 4. Add the split peas and water and simmer for 45 minutes, partially covered. 5. Add the milk and a little salt to taste. 6. Bring slowly back to the boil.
Enjoy on a chilly Winter's day with some homemade bread!
Ingredients 3 medium onions 1/2 tbsp oil 25g or 1oz plain flour 1 and 3/4 pts or one litre vegetable stock salt a little parsley to garnish
1. Slice the onions finely into rings. 2. Fry the onion rings in the oil until well browned (this gives the soup its rich brown colour) 3. Mix in the flour and stir well until browned. 4. Add the stock and a sprinkle of salt. 5. Simmer for 30 mins. 6. Garnish with a little chopped parsley before serving.
SAL'S TIP: For the best flavour, make the day before you wish to eat it.
tia: I am salicylate-sensitive and I also have to avoid foods that will bring on a gout attack...I am so limited help!
May 5, 2016 20:20:08 GMT
Sal: Sorry I've been inactive on here for a while because I started a new job a year ago!! Going to try and update the forum weekly. Lots of images are not showing correctly so I'll replace them and update information as things have changed in the last year.
Apr 15, 2015 10:16:24 GMT
Mark: finding alphabetical lists of sal levels in food usefull
Feb 11, 2014 22:24:32 GMT
Sal: Thanks wing I am learning each day how food affects my body, my mood, my energy level and my general health
Dec 12, 2013 15:42:19 GMT
wing: Great site Sal, I'm keenly aware of how important things are as I have heath issues that affect my diet and all sorts in my daily life.
Dec 8, 2013 11:25:21 GMT
Sal: That'll be great Pat- I try and add something new each week (1)
Dec 7, 2013 18:47:49 GMT
Pat: My ENT Consultant advised me recently to start a Low Sal, this site is only one of a few in uk and full of useful suggestions will visit regularly!
Dec 2, 2013 13:14:10 GMT
flavioana: thank you for your hard work!!!
Oct 23, 2013 13:21:51 GMT
Sal: Thanks Liz, glad you found us!
Sept 16, 2013 9:08:11 GMT
Liz: Good luck with your new website- I shall bookmark you and come back.
Sept 16, 2013 8:53:18 GMT
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