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Serves 4 | Prep
10mins
| Cooking 30mins
Leek and Potato Soup
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Potatoes make a great base for soups since they boil down to
make a thick and creamy consistency. Add a handful of chopped
leeks, and a sprinkling of herbs and seasoning and you've got a
simple, quick to make "old favourite".
Nutrition Information Per Serving
| 163 calories
| 4.1g fat
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| 7.7g protein
| 25.4g carb
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| 2.9g fibre
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Ingredients
- 1 tsp Olive Oil
- 1 Small Onion, Chopped
- 450g Leeks, Sliced
- 450g Potatoes, Diced
- 500ml Semi Skimmed Milk
- 500ml Water
- 1 tsp Herb Cubes
Method
- Heat the oil and gently fry the onion leeks and potatoes
for 3 minutes
- Pour in the milk and 500ml water, add the herbs and season
with salt and pepper.
- Bring to the boil, cover and simmer gently for 20 minutes.
- Strain the vegetables, reserving the liquid in a jug.
- Blend or liquidise the vegetables, then blend in the
liquid.
- Reheat gently, adjust seasoning and serve.
Equipment Required
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You can experiment with the ingredients of your own
recipes to make them lower in fat with the Weight
Loss Resources tools and databases

Simply input your ingredients and find out how many
fat grams per serving - try it free
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RECIPE FAVOURITES
Low Fat Chicken Meals
Low Fat Chicken Recipes
Low Calorie Main Meals
Low Calorie Fish Recipes
Calorie Controlled Diet Plans
1000 Calorie Diet Menu
Healthy Diet Food: Fab Fish
Healthy Eating Plan Basics

LOOK UP YOUR
RECIPE INGREDIENTS
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Published:
20/12/2007
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