Leek Potato & Rosemary Soup
CAL P/SERVE
158
kJ P/SERVE
661
FAT P/SERVE
3.6g
SODIUM P/SERVE
151g
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
- 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.
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 |
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