Leek: The secret superfood for mature women's health

Mature women often change their diet. They primarily seek products that help retain youth for longer. It's worth focusing on vegetables; among them, the modest and often underrated leek stands out as particularly beneficial at this age.

Leek belongs to the same group of plants as onion and garlic. 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. Additionally, the components of leek 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 abundant vitamins, such as A, E, and C, and is exceptionally high in vitamin K, which protects bones, joints, and skin. Its effect is complemented by calcium, which is essential for strong bones. Furthermore, magnesium and folic acid in leek excellently support the nervous system. Low in calories, the leek is also a good source of fibre.

Are all 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, leek becomes much milder when boiled or stewed. For the salad, it's worth blanching. Here is 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 litres 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 make the soup creamy, add and blend again.
6. Serve the soup with croutons.