Summer soup
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 375 | millilitres | Vegetable stock |
| 175 | grams | Potatoes |
| ½ | large | Onion |
| 1 | Leeks | |
| 5 | millilitres | Olive oil |
| 25 | grams | Basil leaves |
| 50 | grams | Water cress |
| Ground black pepper | ||
Directions
Clean the potato and cut into chunks Peel and chop the onion Rinse and slice the leeks chop the basil leaves 1 Combine the stock, potatoes and onions in a large saucepan. 2 Cook until the potatoes are tender (about 20 minutes) 3 Heat oil in a non-stick frying pan and saute leeks for 10 minutes
until almost tender. 4 Add the basil and watercress and cook for a further 5 minutes. 5 Puree the soup in a blender 6 Add black pepper 7 Return to the pan and heat gently, then serve Per Serving
137 calories 5.1g protein 24.9g carbohydrates Carbohydrate breakdwon
6.9g sugars 2.7g fat (0.4g saturates) 0.2g sodium 6.4g dietary fibre