This minimum effort, maximum nutrition dish makes a great quick lunch option.
Serves
2 Prep
10 minutesCook
20 minutesEach 363g serving contains (excludes serving suggestion)
KCal
215
Carbs
33.8g
Fibre
6.1g
Protein
7.0g
Fat
4.4g
Saturates
2.0g
Sugars
4.9g
Salt
0.37g
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
Special Diets
Total Cook Time (in minutes)
50 mins
Special Diets
Total Cook Time (in minutes)
25 mins
Special Diets
Total Cook Time (in minutes)
45 mins
Special Diets
Symbols Guide
We use these symbols throughout our recipes to make it easier to choose recipes to suit you. However, this information should not replace specific advice from your healthcare professional.
Dairy free
Freezer safe
Gluten free
Low fat
Low sugar
Nut free
Vegan
Vegetarian
Nutritional information explained
Carb counting
The carb values of these meals relate to the total amount of carbs from all ingredients. If you are carb counting, you may not need to include them all in calculating your insulin dose. Speak to your healthcare team if you're unsure.
Traffic light symbols / colours
- Red = high
- Amber = medium
- Green = low
Traffic lights for these recipes are determined by the whole portion size. Comparison of the traffic lights for different recipes should be based on 100g of each portion.
Red
High
Amber
Medium
Green
Low
