Leek Potato & Rosemary Soup

Leek Potato & Rosemary Soup

Leeks are related to the garlic/onion family and have a great mild taste. They make a great alternative to onions but have the same beneficial compounds as onions.

CAL P/SERVE
158
kJ P/SERVE
661
FAT P/SERVE
3.6g
CARBS P/SERVE
22.4g
PROTEIN P/SERVE
5.8g
SUGAR P/SERVE
4.2g
SODIUM P/SERVE
151g
FAT
%
0.8%
ENERGY RDI%
7.5%

As the leek and potato are mild in flavour, don't over do the rosemary, just a sprinkle otherwise it will be too overpowering.

This recipe is low fat, low sodium, low sugar, dairy free, gluten free (without bread)..

Ingredients

  • 1 leek, washed and finely sliced
  • 2 potatoes, peeled
  • 1 tsp. olive oil
  • 1 clove garlic, crushed
  • 2 cups chicken stock, salt reduced
  • Sprinkle of rosemary, finely chopped
  • 1 slice multgrain bread

Method

  1. Place olive oil in a medium pan and sauté leeks and potato for 10-15 mins, until leeks have softened.  Once softened add garlic and stir for 1 minute (do not burn).
  2. Add rosemary and chicken stock and simmer for a further 12-15 minutes or until slightly reduced and thickened. Season with cracked pepper.  Puree in a blender or with a stick mixer.
  3. In a toaster, toast bread then cut off crusts and slice bread into bite size crouton pieces and garnish on top of soup.

Nutrition Table

Servings: 2 Serving size:448g
Average Serve Average 100g
Energy 661 kJ 148 kJ
  158 Cal 35 Cal
Protein 5.8 g 1.3 g
Fat, total 3.6 g 0.8 g
- Saturated 0.7 g 0.2 g
Carbohydrate 22.4 g 5 g
- Sugars 4.2 g 0.9 g
Sodium 151 mg 34 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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