e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This comforting vegan leek and potato soup makes a low calorie main, that you can bulk it out by serving with a crusty roll, if you fancy.
1 Heat the olive oil in a large lidded pan/casserole and set over a medium heat. Add the leeks, onions and potatoes with plenty of salt and pepper, then cook gently, with the lid on, for 15-20 minutes. Stir every now and again to make sure the veg doesn’t catch on the bottom. Add the garlic and cook, stirring, for 1 minute.
2 Add the stock with the dijon mustard, bring to the boil, then turn down the heat to low and simmer for 15 minutes more until the veg are tender. Serve the soup spooned into warm bowls, sprinkled with the chives and freshly ground black pepper.
Calories 256 cal
Kilojoules 1071 kJ
Total fat 4.9 g
Saturated fat 0.1 g
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