Leek and potato soup

Leek and potato soup Easy Food

Serves 4

1 onion, chopped
2 large leeks, washed, trimmed and chopped
1 garlic clove, crushed
A small handful of fresh parsley, chopped
1 stick of celery, chopped
1 large potato, peeled and chopped
600ml vegetable stock
1 tbsp sunflower oil

  1. 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.
  2. Add the celery and potatoes and cook, stirring, for two minutes.
  3. Add the vegetable stock and bring to the boil, then reduce the heat and simmer for 25 minutes until the potato is tender.
  4. Use a stick blender to whizz your soup to your desired consistency.
  5. 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