Leek, potato and sage soup
Serves: 4
Time to make: 25 mins
Total cost: $10.00 / $2.50 per serve
(at time of publication)
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
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 194cal
-
Kilojoules 810kJ
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Protein 4g
-
Total fat 8g
-
–Saturated fat 2g
-
Carbohydrates 25g
-
–Sugars 6g
-
Dietary fibre 4g
-
Sodium 550mg
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Calcium 55mg
-
Iron 1.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
