Veggie-packed potato and leek soup soup

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Heat the oil in a large pot over a medium heat and add the leek, carrot and celery. Season with salt and pepper. Cook for 3-5 minutes, stirring occasionally, until the vegetables have softened.
Add the potatoes, then cover with the vegetable stock. Add a lid and simmer for 20- 25 minutes until the potatoes are completely soft. Stir in the parsley.
Use a stick blender to purée until the mixture is smooth. Alternatively, transfer in batches to a blender to purée.
To pack, ladle the hot soup into a food flask and seal. Pack with wholegrain bread and apple slices that have been tossed in lemon juice.

Per serving: 246kcals, 3.9g fat (0.3g saturated), 49g carbs (5.3g sugars), 5.7g protein, 7.8g fibre, 0.054g sodium

TOP TIP: Stir in a spoonful of cream for a smooth flavour and an added boost of calcium.

Veggie-packed potato and leek soup