1 tbsp rapeseed oil
1 small leek, chopped
1 large carrot, chopped
1 celery stalk, chopped
Salt and black pepper
3 large potatoes, peeled and chopped
1L vegetable stock
A handful of fresh parsley, chopped
- 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.