Leek and potato soup recipe

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1 onion, chopped

2 large leeks, washed

1 garlic clove, trimmed and chopped

1 small handful of fresh parsley, crushed

1 celery stick, chopped

1 large potato, chopped

600ml vegetable stock, peeled and chopped

1 tbsp sunflower oil

Heat the oil in a large pot over a medium heat. Cook the onion, leeks, garlic and half of the parsley for 3-4 minutes, stirring occasionally, until soft.
Add the celery and potatoes and cook, stirring, for two minutes.
Add the vegetable stock and bring to the boil, then reduce the heat and simmer for 25 minutes until the potato is tender.
Use a stick blender to whizz your soup to your desired consistency.
Serve the soup topped with the remaining fresh parsley.

Per Serving 150kcals, 4.2g fat (0g saturated), 26.2g carbs, 4.2g sugars, 3.5g protein, 3.7g fibre, 0.506g sodium

Leek and potato soup