Leek: The secret weapon for mature women's health and wellness

Mature women often change their diet, primarily seeking products that help retain their youth for longer. It's worth focusing on vegetables, and there are a few that are particularly beneficial at this age. One of them is the modest and often underrated leek.

Leek belongs to the same group of plants as onion and garlic. It stands out because it contains kaempferol, an antioxidant that reduces inflammation and can even destroy cancer cells. Leek also has strong antibacterial properties, helping to lower the risk of heart disease, cardiovascular conditions, and cancer. The components of leek also reduce the chances of seasonal infections developing and attacking more severely.

What else is essential for mature women? Of course, good vision. Leek is rich in lutein and zeaxanthin, which help maintain good eye health. This vegetable also has an abundance of vitamins such as A, E, and C. It is exceptionally high in vitamin K, which protects bones, joints, and skin. Its effect is complemented by calcium, which is essential for strong bones. It's also worth mentioning magnesium and folic acid, as they excellently support the nervous system. Leek has few calories and is a good source of fiber.

Are there any downsides to all these benefits? Leek has a sharp taste; sometimes, eating it raw can be uncomfortable, similar to eating onion. In this form, it's better to avoid it if you have digestive issues or heartburn. However, the leek is much milder when boiled or stewed. For the salad, it's worth blanching. We have a recipe for a delicious leek cream soup.

Leek Cream Soup

Ingredients:

- 5 white/light green parts of leek,

- medium parsley root,

- 1/4 small celery root,

- 2 medium potatoes,

- 1.5 quarts of broth,

- nutmeg and sweet paprika to taste,

- salt and pepper to taste,

- oil for frying,

- croutons for serving,

- cream optionally.

Preparation:

1. Cut the leeks into rings and sauté in hot oil for 10-15 minutes.
2. Transfer them to a pot, pour in hot broth, and add peeled vegetables cut into cubes – parsley root, celery root, and potatoes.
3. Cook the soup for half an hour over medium heat with the lid on.
4. When the vegetables are soft, blend everything and season to taste.
5. If you want to cream the soup, add cream and blend again.
6. Serve the soup with croutons.