Potato and leek soup

2 leeks, white part only, sliced

3 cloves garlic, crushed

1 teaspoon ground cumin

1kg potatoes chopped

1.25 litres of vegetable stock

½ cup (125ml) skim milk

Cooking oil spray

 
Method:

Lightly spray a non stick frying pan with oil. Add the leek and garlic and 1 tablespoon of water to prevent sticking. Cook over low heat, stirring frequently for 25 minutes. Add the cumin and cook for further 2 minutes.

Put the potato in a large saucepan with the leek mixture and stock, bring to the boil, reduce heat and simmer for 10-15 minutes, or until the potatoes are tender. Cool a little, then puree in batches, in a processor or blender until smooth. Return to the pan and season.

Stir in the milk and heat through before serving.

Makes 4 serves

190 Calories

Protein 8g     Carbs 35g     Fat 1g