| Serves: 6 |
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| Time: 30 min |
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This soup is easy to make, low in fat and delicious eaten with freshly-baked bread
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Ingredients
You will need:
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1 medium potato, cubed
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2 leeks, thinly sliced
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2 carrots, thinly sliced
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1 onion, finely chopped
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2 courgettes, sliced
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50g frozen peas
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1 small tin of chopped tomatoes
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1 vegetable stock cube
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freshly ground black pepper
- 750ml water
Method
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Place the potato, leek, carrot and onion in a pan with the water and stock cube. Then gently bring to the boil and simmer for 20 minutes, until the vegetables are tender.
- To make a chunky soup, remove just one third of the vegetables and whizz it in a blender with half of the tomatoes.
- Then, return the puree to the pan with the remaining stock and vegetables. Finally add the frozen peas and the rest of the tomatoes, heat thoroughly and serve.
Nutritional information
| Nutrient |
Per 100g |
Per portion (361g) |
| Energy |
18 kcal (75 kJ)
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50 kcal (211 kJ)
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| Protein |
1.0g
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5.1g
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| Carbohydrate |
2.9g
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8.1g
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| (of which sugars) |
1.8g
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5.0g
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| Fat |
0.3g
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1.0g
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| (of which saturates) |
0.1g
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0.1g
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| Fibre |
1.1g
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3.0g
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| Sodium |
0.08g
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0.23g
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| Salt |
0.2g
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0.6g
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Allergy advice
Some stock cubes contain wheat and mustard, always check the label.
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start cooking.
