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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This soup is silky smooth, packed with veg, high in fibre and surprisingly satisfying! Served with crusty wholegrain sourdough, it's the ultimate winter warmer for busy weeknights or lazy weekends.
1 In a large pot, heat spread and oil over medium-low heat. Add vegies, cover and cook for 8-10 minutes until leeks have softened but not browned. Stir occasionally and reduce heat or add a splash of stock
if necessary to prevent browning.
2 Stir in stock and 1 cup water, and increase heat to bring to the boil. Reduce heat and simmer for 12-15 minutes, until vegies are cooked. Allow to cool a little.
3 Once cooled, transfer mixture to a blender and blitz until smooth.
4 Return mixture to the pot and add half the milk. Stir through and bring back to a simmer. Add the rest of the milk to reach your preferred consistency – soup should be fairly thin and smooth.
5 Divide soup among four bowls. Add a swirl of yoghurt to garnish, if using, and sprinkle over chives. Serve with wholegrain bread or toast.
Try serving this soup chilled in the summer months.
Calories 388 cal
Kilojoules 1623 kJ
Total fat 6.8 g
Saturated fat 1.9 g
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