POTATO LEEK SOUP

Name: POTATO LEEK SOUP
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: World Cuisine
Ingredients: 1 tbsp extra virgin olive oil; 4 medium potatoes peeled and diced; 2 leeks diced; 2 yellow onions diced; 1 zucchini diced; 4 garlic cloves minced; 3 bay leaves; 2 cups vegetable stock; 2 thyme sprigs; ½ cup soy milk; Salt and pepper to taste; 4 tbsp chopped parsley

4 steps

Prep:10minCook:30min

This simple food makes for a great starter when you feel like something warm and comforting. It's incredible with grilled sourdough, and I love to add some chickpea croutons along with a side of greens. ✨ Nutrition tip: Check out the sodium level of the stock you are using. The WHO (World Health Organisation) recommends less than 2g (2000mg) of sodium per day. Store-bought ones can be really high, so I always recommend going for a low-sodium version (they are widely available in supermarkets). The first 2 regular stock boxes I picked up at the supermarket had respectively 975mg and 1120mg of sodium per cup of stock. For comparaison 1/4 tsp salt represents 575mg. Such an easy swap that can really add up over time 😊 If you’re curious about the sodium in our recipes (and other nutritional information), they are available on the website below each recipe.

Updated at: Thu, 17 Aug 2023 07:02:25 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories230.2 kcal (12%)

Total Fat4.8 g (7%)

Carbs42.3 g (16%)

Sugars7.2 g (8%)

Protein6.6 g (13%)

Sodium578.8 mg (29%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspextra virgin olive oil

4potatoes

medium, peeled and diced

2 cupsvegetable stock

½ cupsoy milk

4 Tbspparsley

Instructions

Step 1

To a pan on medium heat, heat up the olive oil. Add the leeks and onions, and a dash of salt, and cook for 5 to 7 minutes until slightly brown, deglazing the pot with the vegetable stock if needed.

Step 2

Add the potato, garlic, zucchini, bay leaves, and thyme, cover with vegetable stock and cook for 20 mins or until the potatoes are cooked (when they are easy to cut through with a knife).

Step 3

Remove the bay leaves, and the thyme, add the soy milk and blend until smooth.

Step 4

Taste the soup and add salt & pepper. Top with chopped parsley and serve with grilled sourdough. Enjoy!

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