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| RECIPE FOR SUMMER SOUP |
Title: Summer Soup
Category: Vegetarian
Serves: 2
Ingredients:
| 375.00 | ml | Vegetable stock | | 175.00 | g | Potatoes | | 0.50 | lg | Onion | | 1.00 | | Leeks | | 5.00 | ml | Olive oil | | 25.00 | g | Basil leaves | | 50.00 | g | Water cress | | | Ground black pepper |
Instructions:
Clean the potato and cut into chunks Peel and chop the onion Rinse and slice the leeks chop the basil leaves 1 Combine the stock, potatoes and onions in a large saucepan.
2 Cook until the potatoes are tender (about 20 minutes) 3 Heat oil in a non-stick frying pan and saute leeks for 10 minutes until almost tender.
4 Add the basil and watercress and cook for a further 5 minutes.
5 Puree the soup in a blender 6 Add black pepper 7 Return to the pan and heat gently, then serve Per Serving 137 calories 5.
1g protein 24.
9g carbohydrates Carbohydrate breakdwon 6.
9g sugars 2.
7g fat (0.
4g saturates) 0.
2g sodium 6.
4g dietary fibre
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