Cream of Vegetable Soup
100g leeks, sliced
400g potatoes
1 clove garlic
small handful parsley
300ml vegetable stock
100g carrots, finely diced
80g celery, finely diced
50 fine beans, finely diced
50g asparagus, finely diced
70g broccoli, finely diced
200ml soya milk (or ordinary milk - I had some soy milk I did not especially care for on it's own I wanted to use up!)
few sprigs parsley
Place the leeks, garlic and potatoes in a pot and cover with the vegetable stock.
Simmer until potatoes are cooked (about 15 minutes) and then liquefy in a blender. Add more stock/water if necessary.
Add the finely diced vegetables and milk and cook for another 10-15 minutes, until the vegetables are soft.
Add a small handful chopped parsley, correct the seasoning & serve.
Makes 4 Servings
Nutrition Data per serving
Calories (kcal) 122.6
Carbohydrate (g) 22.1
Protein (g) 5.8
Fat (g) 1.5
Fibre (g) 4.0
100g leeks, sliced
400g potatoes
1 clove garlic
small handful parsley
300ml vegetable stock
100g carrots, finely diced
80g celery, finely diced
50 fine beans, finely diced
50g asparagus, finely diced
70g broccoli, finely diced
200ml soya milk (or ordinary milk - I had some soy milk I did not especially care for on it's own I wanted to use up!)
few sprigs parsley
Place the leeks, garlic and potatoes in a pot and cover with the vegetable stock.
Simmer until potatoes are cooked (about 15 minutes) and then liquefy in a blender. Add more stock/water if necessary.
Add the finely diced vegetables and milk and cook for another 10-15 minutes, until the vegetables are soft.
Add a small handful chopped parsley, correct the seasoning & serve.
Makes 4 Servings
Nutrition Data per serving
Calories (kcal) 122.6
Carbohydrate (g) 22.1
Protein (g) 5.8
Fat (g) 1.5
Fibre (g) 4.0
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