Carlas Leek Cheese Muffins Recipes

CARLA'S LEEK & CHEESE MUFFINS

Carla's Leek & cheese muffins image

Young Good Food reader Carla loves making up her own recipes, like these easy snacks that go brilliantly with soup

Provided by Good Food team

Categories Lunch, Side dish

Time 40m

Yield Makes 9

Number Of Ingredients 9

Ingredients

175g plain flour
1 tsp baking powder
¼ tsp bicarbonate of soda
½ tsp allspice
50ml milk
1 egg , beaten with a fork
100ml vegetable oil
1 leek , finely chopped
75g cheddar , finely grated

Steps:

Heat the oven to 180C/160C fan/gas 4 and line a muffin tin with 9 cases. Mix all the dry ingredients until combined, then gently stir in the milk, egg and oil.
Gently fold in the leek and Cheddar. Spoon the mixture evenly into the muffin cases and place in the oven. Bake for about 25 mins, then check - they may need a little longer. These taste great served with either spinach soup or with a dab of butter.

Nutrition Facts : Calories 209 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

EASY LEEK AND POTATO SOUP

Easy Leek and Potato Soup image

Hearty, warming, and absolutely delicious! Add cornstarch to thicken the soup if it is too thin. Serve with buttered bread.

Provided by tellytubby

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1 small onion, chopped
1 clove garlic, chopped
3 cups chicken stock
3 potatoes, peeled and diced
3 large leeks, chopped
½ cup chopped fresh parsley, or to taste
1 cube vegetable bouillon
salt and freshly ground black pepper to taste

Steps:

Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 30 minutes.
Remove soup from heat; discard bouquet garni. Puree soup in the pot using a hand blender.

Nutrition Facts : Calories 286.9 calories, Carbohydrate 47 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 6.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 653.9 mg, Sugar 7 g

VEGETARIAN POTATO-LEEK SOUP

Vegetarian Potato-Leek Soup image

Healthy potato-leek soup for vegetarians.

Provided by plasticRobot

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 7

Ingredients

¼ cup olive oil, divided
2 leeks, chopped
1 (32 fluid ounce) container vegetable broth
1 ¾ cups water
2 pounds potatoes, cut into cubes
⅜ teaspoon cayenne pepper
¼ teaspoon salt

Steps:

Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 25.5 g, Fat 7.2 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 315.6 mg, Sugar 3.3 g

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