Leek, potato and sage soup

Author: Rebecca Johnston

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Serves: 4

Time to make: 25 mins

Ingredients

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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

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Instructions

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1 Heat a heavy-based saucepan then add oil. Add leeks and sweat for 5 minutes until softened.

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.

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.

Nutrition Info (per serve)

Calories 194cal

Kilojoules 810kJ

Protein 4g

Total fat 8g

–Saturated fat 2g

Carbohydrates 25g

–Sugars 6g

Dietary fibre 4g

Sodium 550mg

Calcium 55mg

Iron 1.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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