Leek, potato and sage soup

Photographer: Melanie Jenkins

Serves: 4

Time to make: 25 mins

Ingredients

2 tablespoons olive oil
2 leeks, washed, roughly chopped
550g Agria potatoes, washed, peeled, roughly diced
750ml vegetable stock
2 teaspoons dried sage
4 teaspoons reduced-fat sour cream

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Instructions

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1 Heat a heavy-based saucepan then add oil. Add leeks and sweat for 5 minutes until softened.

2 Add potatoes, stock and sage. Bring to the boil then lower heat. Simmer for 10 minutes, or until potatoes are cooked. Remove from heat. Leave to cool for 5 minutes.

3 Blend with a stick blender and pour into bowls. Swirl 1 teaspoon sour cream through each bowl of soup and serve with toasted, wholegrain bread.

Variations

Make it gluten free: Use gluten-free stock and make sure sour cream is gluten free.

Nutrition Info (per serve)

Calories 194 cal

Kilojoules 810 kJ

Protein 4 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 6 g

Dietary fibre 4 g

Sodium 550 mg

Calcium 55 mg

Iron 1.5 mg

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.