Leek, potato and sage soup
Serves:
4
Time to make:
25 mins
Total cost:
$10.00 / $2.50 per serve
(at time of publication)
(at time of publication)
Health information:
Gluten-free (or can be made gluten-free*)
Low fat
Low kilojoule
Vegetarian
Instructions
Instructions and steps:
Step 1 Heat a heavy-based saucepan then add oil. Add leeks and sweat for 5 minutes until softened.
Step 2 Add potatoes, stock and sage. Bring to the boil then lower heat. Simmer for 10 minutes, or until potatoes are cooked. Remove from heat. Leave to cool for 5 minutes.
Step 3 Blend with a stick blender and pour into bowls. Swirl 1 teaspoon sour cream through each bowl of soup and serve with toasted, wholegrain bread.
Variations
Make it gluten-free: Use gluten-free stock and make sure sour cream is gluten-free.
About this Recipe
Photography: Melanie Jenkins
First Published:
August 2010
Rating:
No votes yet
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Full ingredient list:
- 2 tablespoons olive oil
- 2 leeks, washed, roughly chopped
- 550g Agria potatoes, washed, peeled, roughly diced
- 750ml vegetable stock
- 2 teaspoons dried sage
- 4 teaspoons reduced-fat sour cream
Nutritional information (per serve)
Energy:
810kJ
Calories:
194cal
Protein:
4g
Fat:
8g
- saturated:
2g
Carbohydrates:
25g
- sugars:
6g
Dietary Fibre:
4g
Sodium:
550mg
Calcium:
55mg
Iron:
1.5mg
Nutrition information is given per serve
*NS: not specified
