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)..
- 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
- 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).
- 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.
- In a toaster, toast bread then cut off crusts and slice bread into bite size crouton pieces and garnish on top of soup.
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|
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