Fit Club Workout!

Most Mondays, I offer a free fit club workout in my home. I highlight one of the great Beachbody workouts and we sample Shakeology or the P90X Recovery drink and talk a little about fitness and being healthy! We have so much fun and I enjoy getting to spread the Health! I send out an email each week that highlights the workout we will be doing and I also include a healthy recipe. Most of the time, my recipes are vegan, but I have been known to throw in a meat-eater recipe. :) If you would like to be added to the email list, please let me know. It's okay if you don't live in my town, you can still find out about the workouts and get the great recipes. Email me at dana@missourifitclub.com to be added to the email list.

Today's recipe is Potato Leek Soup. It's been unusally warm here, but we are going to get cold weather this week again with the possibility of snow or freezing rain. Nothing warms me up better than a great bowl of soup!

Leeks give lots of iron-rich mineral nourishment while the garlic and onions add immune-boosting heart healthy benefits. This recipe is from The Vegan Table by Colleen Patrick Goudreau. It is one of my favorite cookbooks. I have so many cookbooks, it's crazy, but I use them all the time. I really enjoy cooking! It's a little crowded and messy, but that's kinda how I roll!

Here's this week's Fit Club Featured Recipe:

Potato Leek Soup - The Vegan Table by Colleen Patrick Goudreau

1 Tbsp nondairy, nonhydrogenated butter (Earth Balance) olive oil or water for sauteing.

4 leeks, white and light green parts, washed and sliced into 1/4 inch slices

4 garlic cloves, minced or pressed

5 large-size yellow potatoes (such as Yukon Gold), pleeled and cut into 1/2 inch cubes

7 cups vegetable stock (store bought or homemade)

2 tbsp minced fresh tarragon,plus extra for garnish (optional)

Salt and freshly ground pepper, to taste

Directions:

Heat nondairy butter ina large-size soup pot over med heat. Add leeks and onion, and saute for 5-7 mins, stirring often, until onion begins to turn translucent. Add garlic and cook for 1 min longer.

Add potatoes, vegetable stock (or water with bouillion cubes) and tarragon. Cover and bring to a boil. Reduce the heat to a simmer. Cook for 20 mins or until potatoes are soft when pierced with a fork

Remove soup from heat and use an immersion blender to blend the soup in the pot or ladle soup into a blender or food processor, adding one cup at a time. Pour soup into a large bowl or ceramic soup container and continue until you have blended all of the soup.

Transfer blended soup back to original pot and warm over low heat until heated through. Season with salt and pepper. Serve hot, with fresh tarragon sprinkeled on top if desired.

To leave the soup chunky, only puree half. For an easier time, roast onions and leeks before adding them to the soup.

Serves 8: Per serving: 250 calories, 5 g fat, 8 g protein, 45 g carbohydrate, 5g dietary fiber, 2 mg cholesterol, 1437 mg sodium


Paired with a side salad and a nice crusty bread, this is a perfect meal! Hope you enjoy it!

This week's workout is Chalean Extreme! I love this one. It is perfect for gaining muscle! Muscle burns fat!!!