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

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