Leek & Potato Soup

Ingredients

• Cooking oil spray
• 2 leeks, white part only, sliced
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 kg potatoes, chopped
• 1.25 litres vegetable stock
• 1/2 cup skim milk
• Cracked pepper

Method

Step 1: Lightly spray a large non stick frying pan with oil.  Add the leek, garlic and 1 tablespoon water to prevent sticking, then cook over low heat, stirring frequently for 25 minutes or until the leek turns lightly golden.  Add the ground cumin and cook for a further 2 minutes.

Step 2: Put the potato in a large pan with the leek mixture and stock, bring to the boil, reduce the heat and simmer for 10—15 minutes or until tender.  Puree in a processor or blender until smooth.  Return to the pan.

Step 3: Stir in the milk, season with cracked pepper and heat through before serving.

Nutritional Guide - Per Serve
Energy: 190cal
Protein: 8g
Fat: 1g
Carbohydrate: 35g