Leek, kale and potato soup with pizza pitas

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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We love these tasty pitas with our nutritious, vegetarian soup. This is the perfect quick and tasty meal on those busy winter evenings.

Serves: 4

Time to make: 30 mins

Ingredients

Heat oil in a large non-stick pan over a medium heat. Cook leek and garlic for 8 minutes, stirring occasionally.
Add potatoes, stock and water. Bring to the boil and cook for 10 minutes.
Add kale and spinach mix with nutmeg and cook for 5 minutes.
While soup is cooking, make pita pizzas. Combine herbs, tomato, parmesan and almonds. Cut pitas in triangles and top with herb and tomato mix. Grill until golden.
Blend soup to a chunky consistency. Season to taste. Serve with a spoonful each of sour cream and mint, with pizza pitas on the side.

Make it gluten free: Use gluten-free bread and check stock, ground nutmeg and sour cream are gluten free.

Make it vegan: Check pita is vegan, omit sour cream and use vegan parmesan, such as Angel Food

Calories 471cal

Kilojoules 1970kJ

Protein 18g

Total fat 20g

–Saturated fat 6g

Carbohydrates 50g

–Sugars 13g

Dietary fibre 11g

Sodium 810mg

Calcium 390mg

Iron 5.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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