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Add a photoServings: 4
Ingredients
- 3 lrg Potatoes, cut into 1 cm cubes
- 1 x Leek, sliced into 1/2 cm rounds, and well rinsed
- 750 ml Vegetable stock, (1 1/4 pints)
- 200 ml Semi skimmed lowfat milk, (7 floz)
- 1/2 tsp Salt Freshly grnd black pepper
Directions
- Heat the oil in a saucepan on medium heat and stir in the vegetables for 2 min.
- Add in the vegetable stock and bring to boil on a high heat. When it is boiling turn down the heat to low and simmer for 20 min.
- When the vegetables are cooked take the saucepan off the heat. With a ladle carefully place 3 spoonfulls of the soup in a blender and blend for 10 seconds. Then pour the blended soup in a big bowl.
- Repeat the blending till the saucepan is empty. Pore the blended soup back into the saucepan and put it on the cooker again on middle heat to reheat.
- Add in the lowfat milk, salt and pepper and simmer for a further 2 min.
- NOTES : A tasty soup easy sufficient to be made by children and is suitable for vegetarians and those following a gluten free diet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 452g | |
| Recipe makes 4 servings | |
| Calories 216 | |
| Calories from Fat 12 | 6% |
| Total Fat 1.39g | 2% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 1208mg | 50% |
| Potassium 932mg | 27% |
| Total Carbs 41.78g | 11% |
| Dietary Fiber 4.7g | 16% |
| Sugars 5.34g | 4% |
| Protein 9.99g | 16% |
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