Potato and Leek Soup

Potato & Leek Soup

Ingredients:

(serves 4-6) This tasty soup can be kept in the • 1 TBSP olive oil fridge for up to 5 days. • 2 tsp crushed garlic • 3 leeks, chopped (only use the white/light green bit) • 1 can lite coconut milk Contains: • 500 mL salt reduced chicken or vegetable stock • 6 mushrooms • 500mL water • 1kg potatoes, chopped into 1 inch pieces • 3 sprigs of thyme • • 3 bay leaves Chopped chives to serve DIFFICULTY RATING Based per serve • Pepper (to taste) • Wholegrain bread (optional) 1. Fry the chopped leeks in olive oil with the mushrooms and crushed garlic for around 8 minutes or until soft 2. Add stock, water, potatoes, thyme and bay leaves 3. Bring to the boil and then simmer for around 20 minutes, ensuring potatoes are soft 4. Pick out all of the thyme and bay leaves and dispose of them 5. Blend the soup in parts until it is all blended and put back into the pot on low heat 6. Add coconut milk slowly and simmer for about 20 minutes. Add pepper as desired 7. Serve with chopped chives and wholegrain bread if desired.

CALORIES PROTEIN FATS CARBOH YDRATES 181 6.5g 5.2g 28g 1.2g 5.4g

SUGARS FIBRE

Method:

DINNER: 5