This minimum effort, maximum nutrition dish makes a great quick lunch option.
Serves
2
Prep
10 minutes
Cook
20 minutes
Nutritional Information:
Each 363g serving contains (excludes serving suggestion)
- KCal
- 215
- Carbs
- 33.8g
- Fibre
- 6.1g
- Protein
- 7.0g
- Fat
-
4.4g
(Low)
- Saturates
-
2.0g
(Low)
- Sugars
-
4.9g
(Low)
- Salt
-
0.37g
(Low)
- Fruit/Veg Portion
- 1
Ingredients
Ingredients
- 1 large potato (approx. 300g), chopped
- 1 large leek, sliced (reserve slices to garnish)
- 600ml low-salt vegetable stock
- 50g half-fat cream cheese
- freshly ground black pepper
Method
Method
Recipe tips
- Try adding 2-3 cloves garlic with the leek. No need to crush them as you’re blending the dish.
- To give this soup a rich green colour and an extra portion of vegetables, add a handful of defrosted frozen peas with the cream cheese.
- Freezing instructions: Suitable for freezing once cooked. Defrost thoroughly and reheat until piping hot. The soup may separate while frozen, so stir vigorously when reheating to keep the consistency.
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Total Cook Time (in minutes)
40 mins
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