This leek and potato soup is low in fat, but does not skimp on flavour! Mixed herbs, garlic and onion are all used to zest up this delicious soup.
This is a simple and easy recipe for a healthy leek and potato soup. In my version the soup is vegan friendly and has been lighted up. I have not used any bacon or heavy cream, this reduced the calories dramatically. Which makes the soup filling without being too heavy and rich.
We are in the last few weeks of winter and I have been loving soups for dinner. The recipe I am sharing today is one of my favourite soups to warm up to after a long day. If you decided to give this recipe a try please don't forget to send me a pic (@Kitchennewgym) of your soup so I can show you some love.
Leek & potato soup
Preparation time: 10 minutes
Cooking time: 40 minutes
2 medium onions, roughly chopped
1T/ 15ml olive oil
1t/ 5ml mixed dried herbs
2 garlic cloves, roughly chopped
2 large leeks, sliced
500g potatoes, roughly chopped
2 vegetable stock cubes
Salt and pepper, to taste
1. In a large pot, fry onion in oil until translucent. Add in herbs and garlic and fry until garlic is fragrant. Add in sliced leeks and cook until soft. Add in potatoes, vegetable cubes, water and season with salt and pepper.
2. Bring the soup to a boil, then simmer until potatoes are cooked through. Allow the soup to cool slightly before blending to desired consistency.
3. Before serving check if the soup is well seasoned with salt and pepper. Serve the soup with your favourite bread.
NUTRITION per Serving
calories 176 | cabs 28.7g | fat 4.4g | protein 6.3g