Soft Herb Soup
200g new potatoes, halved or quartered
1 medium onion, chopped (about 180g)
1/2 leek (green part), washed carefully & shredded
3 cloves garlic, sliced
750 ml vegetable stock (homemade of cub/powder etc)
generous handful fresh parsley (about 10g)
generous handful fresh snipped chives (about 10g)
generous handful fresh dill (about 10g)
1 teaspoon dried chervil (would love to get fresh, but hard to come by)
Put the potatoes, onions, garlic and leeks in a pot with the stock and simmer until tender, about 30 minutes. Add the herbs and simmer for another 10 minutes.
Place the soup in a liquidiser and process until smooth. Serve hot or chilled, garnished with a few chives
Makes two servings.
Nutrition Data per serving
Calories (kcal) 120.5
Carbohydrate (g) 25.0
Protein (g) 4.7
Fat (g) 0.8
Fibre (g) 4.5
I have Chinese flowering chives in at the moment, so used them, but any chives would be fine.
I had the soup with an avocado & tomato salad, dressed with a sprinkle of balsamic vinegar.
Got a chance to try out my new gadget from Lakeland Limited, as avocado sheller - it works! It is sort of like a blunt, curved knife that you use to separate the flesh from the shell in one piece.
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