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Jun 2, 2017 Recipes AMC Team 50 views


  • 1 garlic bulb, unpeeled, with cloves separated
  • 2 tablespoons of olive oil
  • 2 leeks, trimmed, halved, washed and sliced
  • 1 roughly chopped celery stalk
  • 1 ½ tablespoons of fresh thyme leaves
  • 2 cups of vegetable or chicken stock
  • 700g of peeled, chopped potatoes


  1. Pre-heat oven to 180 degrees celsius. Line a baking tray with baking paper. Place the garlic on the tray and drizzle with half the olive oil. Place tray in oven and roast garlic for 12-15 minutes, or until tender. Stand until cool enough to touch. Squeeze garlic from skins and discard the skins.
  2. Heat remaining oil in saucepan over medium-high heat. Add leeks, celery and 1 tablespoon of thyme. Cook and stir until tender. Add stock, 2 cups of cold water and potatoes. Cover and bring to boil. Reduce heat to medium and simmer uncovered for 12-15 minutes, or, until potatoes are tender. Add the garlic.
  3. Remove from heat and transfer to a food processor. Process soup until smooth. Stir ½ cup of water and remaining thyme leaves.
  4. Return to medium heat. Cook until heated through.

Season as desired, with salt and pepper.

About The Author - AMC Team

Our team consists of doctors, nurses, program assistants, naturopaths and nutritionists that join their wealth of knowledge to offer our patients and website visitors interesting and insightful articles to assist you understand the symptoms you are experiencing and how to relieve them.

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